Fudgy Peppermint Hot Chocolate Cookies

Cozy up for the holiday season with these fudgy peppermint hot chocolate cookies. The perfect pairing of mint and chocolate creates the ultimate winter cookie, bringing a warm taste of the holidays to your kitchen.

The best part? These cookies are lightened up with wholesome ingredients like gluten-free oat flour, coconut sugar, and oil, unsweetened cocoa powder, dairy-free chocolate chips, fluffy marshmallows, and of course, crushed peppermint sticks. A festive spin on classic chocolate cookies!

Looking for more holiday cookie inspiration? Try these gingerbread cookies with almond flour, low fat sugar cookies, or these easy thumbprint cookies next!

Why You’ll Love This Recipe

• Gooey, Chewy and Chocolatey: The perfect combination of coconut sugar, unsweetened cocoa powder, and coconut oil creates these hot chocolate cookies with a rich, fudgy texture that’s both satisfying and comforting.
• Festive Fun: With marshmallows and crushed peppermint, these cookies deliver the ultimate holiday flair, making the batch standout at any holiday party spread.
• A Mindful Cookie: Using mindful ingredients, these cookies make it possible to celebrate the holiday spirit, enjoying them gluten-free, dairy-free, low-sugar, and low-carb, all while still tasting delicious.

Ingredients

• Egg: Provides structure and moisture, helping the cookies retain their shape during baking. If you’d like to make this peppermint chocolate cookies recipe egg-free, you can use an egg replacer.
• Coconut Oil and Sugar: Coconut oil keeps the dough soft and chewy, while coconut sugar provides the sweetness and signature gooey center. You can swap the coconut oil for olive oil, butter, or ghee, if preferred.
• Peppermint Extract: Adds a refreshing minty flavor, perfectly complementing the richness in these healthy chocolate cookies.
• Flour: Gluten Free Oat Flour makes the cookies soft and fluffy, helping bind the ingredients. You can substitute with regular oat flour or gluten-free baking flour. Tapioca flour or arrowroot powder adds a crispy exterior, so don’t omit it!
• Unsweetened Cocoa Powder: Provides the deep chocolatey flavor and color. Use regular cocoa powder or cocoa powder, if needed, but avoid using hot chocolate mix as a substitute.
• Vegan Mini Marshmallows: Creates a gooey topping and adds that classic hot chocolate appeal. Regular mini marshmallows also work well.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• No Peppermint? No Problem: Swap peppermint extract for vanilla or almond extract to adjust the flavor while still keeping your cookies delicious.
• Chocolate Swap: For slightly sweeter and creamier peppermint holiday cookies, try using dairy-free white chocolate chips instead of mini milk chocolate chips.
• Chopped Nuts: Add some chopped almonds, walnuts, or pecans to give the cookies extra crunch and a nutty flavor that complements the soft, chewy texture.

How To Make Hot Chocolate Cookies

Ready to bake up these gooey hot cocoa cookies in 5 easy steps? Preheat your oven to 350°F, line a baking sheet with parchment paper, gather your ingredients, and let’s get started:

Step 1: Mix the Dry Ingredients. Combine the flour, coconut sugar, cocoa powder, baking powder, salt and tapioca flour in a large mixing bowl.

Step 3: Make the Batter. Gradually mix the wet ingredients into the dry ingredients to create a brownie-like batter. Once combined, fold in the chocolate chips.

Step 2: Combine the Wet Ingredients. In a separate bowl, whisk together the egg, melted coconut oil, and peppermint extract until smooth.

Step 4: Scoop the Dough. Form the batter into 12 round balls and place them on the cookie sheet. Then, flatten them slightly and make a small indent in the center of each with your thumb.

Step 5: Bake and Decorate. Bake the cookies for 9-12 minutes until the edges are firm. Once done, remove the pan from the oven, press a marshmallow into the center of each cookie, let them cool completely, and sprinkle with crushed peppermint.

Expert Tips

• Measure Properly: Accurate measurements are key in baking, especially when it comes to flour! Make sure to measure flour correctly to get the best results.
• Thumbprint Gently: When making the thumbprint in the center of the hot cocoa peppermint cookies, be gentle to avoid cracking. Use your thumb or the back of a half-tablespoon measuring tool for a uniform indent. Remember, the cookies will rise, so make the indent before baking to ensure space for the marshmallow.
• Don’t Over-Bake: Ovens can vary, so start checking your cookies at 9 minutes to see if the outer edges are set. If they are, remove them from the oven. They’ll continue to cook slightly from residual heat once removed.
• Storing: Store these cookies in an airtight container at room temperature or refrigerate for up to 2 weeks. You can also freeze them for up to 3 months—just thaw before enjoying!

Serving Suggestions

What’s your favorite way to enjoy these peppermint hot cocoa cookies? You’ll be surprised at how many ways you can pair these cookies to create a festive holiday meal or a cozy Friday night dessert. Here are a few of my favorites:

• Create a festive dessert spread with a ton of healthy holiday recipes or low calorie holiday cookie recipes for a health-conscious sweets table.
• Pair these cookies with my healthy peppermint mocha recipe, with this homemade pumpkin spice syrup for coffee, or a healthy hot cocoa recipe for delicious dipping.
• Complete your holiday feast by serving these cookies alongside a savory meal like spice pork tenderloin, gluten free sweet potato casserole, and crispy Brussel sprouts with bacon.

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