Healthy Chocolate Peppermint Cookies

These chewy Chocolate Chip Peppermint Cookies are rich and fudgy with a festive candy cane crunch that are so easy to make! The perfect holiday cookie made healthier with less butter, whole wheat flour and zero refined sugar.

5 from 1 vote

Healthy Chocolate Peppermint Cookies

These chewy Healthy Chocolate Peppermint Cookies are rich, fudgy and packed with chocolate flavor with a festive candy cane crunch. Made healthier with less butter and whole wheat flour, these easy Christmas cookies are perfect for holiday baking, cookie exchanges and gifting!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: Chocolate Peppermint Cookies

Servings:

Ingredients

1/4 cup butter softened
3/4 cup cane sugar
1/4 cup coconut oil melted and cooled
1 large egg room temperature
1 tsp vanilla extract
1/2 tsp peppermint extract
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (I used Lily’s chocolate chips)
1/4 cup crushed candy canes about 2 or 3 canes (plus more for topping)

Instructions

Prepare your oven. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or silicone baking mat.
Cream the wet ingredients. Using a stand mixer or hand mixer, beat together the softened butter and sugar until light and fluffy, about 2–3 minutes. Mix in the melted (and cooled) coconut oil, followed by the egg. Stir in the vanilla and peppermint extracts until everything is smooth and creamy.
Mix the dry ingredients. In a separate bowl, whisk together the flours, cocoa powder, espresso powder and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined.
Fold in the mix-ins. Using a rubber spatula, gently fold in the chocolate chips and crushed candy canes.
Scoop and bake. Using a tablespoon-size cookie scoop, place dough balls about 2 inches apart on the prepared baking sheet. Bake for 12–13 minutes, or until the edges are set while the centers still look slightly soft.
Finish with candy canes. Immediately after removing the cookies from the oven, sprinkle extra crushed candy canes over the tops while they’re still warm. The candy will lightly adhere without completely melting.
Cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. You should get about 24 to 25 cookies.

Nutrition