Chocolate Peppermint Almond Flour Crinkle Cookies

Nov 15

Written By Nini P

Chocolate Peppermint Almond Crinkle Cookies Recipe

Soft, fudgy, and bursting with chocolate and peppermint flavor – the perfect holiday treat!

If you love chocolate and peppermint, these Chocolate Peppermint Almond Crinkle Cookies are the ultimate holiday cookie! They are fudgy, soft in the center, lightly crisp on the edges, and rolled in powdered sugar for that classic crinkle effect. Plus, the almond flour adds a nutty depth that makes every bite irresistible.

Enjoy!

xoxo

SiLLibake

Chocolate Peppermint Almond Flour Crinkle Cookies

These Chocolate Peppermint Almond Crinkle Cookies aren’t just delicious—they’re a crowd-pleasing holiday classic with a modern twist. Using almond flour adds a gluten-free option and a subtle nutty flavor, while the peppermint and chocolate combo creates the ultimate festive treat.

Why You’ll Love These Chocolate Peppermint Almond Flour Crinkle Cookies

Fudgy and Soft – Soft, tender centers with just the right chew.
Festive Flavor – Perfect combination of chocolate and peppermint for the holidays.
Nutty Twist – Toasted almond flour adds a rich, subtle nuttiness.
Beautiful Crinkles – Rolled in powdered sugar for that classic crinkle look.
Customizable – Use semi-sweet, dark, or sugar-free chocolate; add candy canes or skip them.
Gluten-Friendly Option – Almond flour makes this recipe gluten-free-friendly.
Make Ahead Friendly – Dough can chill up to 24 hours or freeze for later baking.
Crowd-Pleasing – Great for holiday parties, gifting, or cozy nights at home.
Tips for the Best Chocolate Crinkle Cookies:
- Chill the dough before baking – this prevents cookies from spreading too much.
- Roll generously in powdered sugar for a classic crinkle look.
- Add crushed candy canes for a festive, peppermint crunch.
How to Store:

At room temperature: Store in an airtight container for up to 5 days.
In the fridge: Keeps up to 1 week.
Uncooked batter: Refrigerate for up to 24 hours or freeze cookie balls (without powdered sugar). When ready to bake, roll in powdered sugar and bake, adding a few extra minutes if frozen

RECIPE:

Chocolate Peppermint Almond Flour Crinkle Cookies:

Yield: 15-17 Cookies

Prep 45 min (30 minutes to chill)

Cook 12-14 min

Total 1 hour

Chocolate Peppermint Almond Flour Crinkle Cookies:

These Chocolate Peppermint Almond Crinkle Cookies aren’t just delicious—they’re a crowd-pleasing holiday classic with a modern twist. Using almond flour adds a gluten-free option and a subtle nutty flavor, while the peppermint and chocolate combo creates the ultimate festive treat. With minimal prep and maximum flavor, these cookies are perfect for gifting, holiday parties, or a cozy night in.

Ingredients:

Ingredients:

1 cup semi-sweet chocolate chips, 175 g

2 tbsp butter or coconut oil, 28 g

2 tsp espresso powder, 4 g (optional)

2 large eggs (room temp)

3/4 cup coconut sugar or light brown sugar, 150 g

1 tsp vanilla extract, 5 g

3/4 tsp peppermint extract, 3 g

1/2 cup almond flour, 56 g (or oat flour)

2 tbsp cocoa powder, 12–14 g

1 tsp baking powder, 4 g

1/2 tsp sea salt, 3 g

1/2 cup powdered sugar (for rolling), 60 g

2 candy canes medium sized, crushed (optional)

Directions

In a heat proof bowl, add the chocolate chips, butter or coconut oil and espresso powder and gradually melt the chocolate, stirring consistently. If you have one, a double boiler is great for melting chocolate. Set aside once melted.
Whisk your dry ingredients: toasted almond flour, cocoa powder, baking powder and salt. Set aside.
In a large mixing bowl, whisk together the eggs, coconut sugar, vanilla and peppermint extract until well combined. Mix in the melted chocolate.
Fold in the dry ingredients and mix until just combined. Transfer the bowl to the fridge and allow the batter to set for at least 30 minutes (batter can remain in fridge for up to 24hr)
Once the batter is firm to the touch, preheat the oven to 350 F and add the powdered sugar to a shallow bowl.
Line a large baking sheet with parchment paper
Scoop the chilled cookie dough into 1.5-2 Tbsp-sized balls and place in the powdered sugar and roll really well until it achieves a nice thick coat (they need more powdered sugar than you think, the thicker the better). Work quickly in batches, place them on a baking sheet and bake in the oven for 12 - 14 minutes until the cookies have crinkled and the edges are rounded. You want the cookies to be chilled going into the oven so transfer any batched rolled cookies to the fridge while the others are baking if needed.
Once they are out of the oven sprinkle the crushed candy canes on top of each cookie.
Allow the cookies to cool slightly before enjoying!
How to Store:
· Allow the cookies to cool down completely before storing in an airtight container. They will keep for up to 5 days at room temperature or a week in the fridge.
· Uncooked Batter – Can be left in the fridge for up to 24hr. I would recommend freezing the cookie balls with out the powdered sugar. Once you are ready to bake, remove from freezer, coat with powdered sugar and bake. May need a few more minutes of bake time.

Macros (Approximate) 1 cookie:

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