Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies

Easy to make moist and brownie-like cookies, that are paleo-friendly, dairy-free, low carb, gluten-free, and sugar-free

Course Dessert
Cuisine American
Keyword crinkle cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18
Calories 69 kcal


  • 1/2 Cup Almond Flour
  • 1/2 Cup Granulated Erythritol
  • 1/4 Cup Coconut Flour
  • 1/4 Cup Tapioca Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/4 Tsp Sea Salt
  • 2 Eggs Large
  • 1/2 Tsp Baking Powder
  • 1/4 Cup Coconut Oil melted
  • 1 Tsp Vanilla Extract
  • 1-2 Drops Peppermint Extract
  • 1/3 Cup Powdered Erythritol


  1. Preheat oven to 350 F and prepare a baking sheet with parchment paper.

  2. In a bowl, stir together the almond flour, coconut flour, tapioca flour, cocoa powder, granulated erythritol, salt, and baking powder until well combined.

  3. In another bowl, use a hand-held mixer to beat the eggs, vanilla, and peppermint until light and fluffy (about 1-2 minutes). Add in the coconut oil and continue mixing until combined.

  4. Add the wet mix to the dry and use your hand held mixer to mix until a dough forms. Separate the dough into 18 evenly sized balls.

  5. Place the powdered erythritol into a shallow bowl. Toss each ball into the powder until completely covered. Place the balls on the baking sheet about 1-2 inches apart. 

  6. Use the bottom of a cup to press the balls down slightly. Bake for 8-10 minutes.

  7. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to continue cooling.

Nutrition Facts
Chocolate Peppermint Crinkle Cookies
Amount Per Serving
Calories 69 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 43mg 2%
Potassium 57mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 1g 2%
Vitamin A 0.5%
Calcium 1.8%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.