These Grain-Free Andes Peppermint Chip Cookies are everything you want in a cookie. They’re chewy but have a crisp bottom, they are perfectly tender, bursting with peppermint bark pieces, small-batch, made in one bowl, are gluten- and grain-free…need I go on? Happy National Cookie Day! Let’s celebrate with one of these!
Holy moly! Am I actually on top of a food holiday this year?! That’s one point for me! Because…it’s National Cookie Day!
Imagine that, National Cookie Day actually falls during cookie season, so odds are you’re celebrating and didn’t even know it.
I celebrated by eating the last two of my batch of Grain-Free Andes Peppermint Chip Cookies, washed down with an iced peppermint latte. Because, hashtag basic. I’m officially undoing all of the workouts I do each week in this glorious season.
So! These cookies. Let me tell you, they’re amazing! They’re made in one bowl, thrown together, no resting in the fridge, baked up and bursting with chocolate chips AND Andes peppermint baking pieces. I love.
If you love those seasonal Andes mints that are red instead of green, then grab yourself a bag of the baking pieces (or three) because you’ll be pouring them into everything. I always grab a couple extra bags to keep in the freezer year-round. You never know when the mint craving will strike! They’re basically bags of tiny pieces of peppermint bark.
I loved whipping up a batch of these while Christmas music was blaring through all of the Amazon Dots in my house. I can’t help it, and I’m pretty sure Alexa is bored with me. BTW if anybody knows how to get her to play the podcasts I have downloaded, I need major help.
This is a “small” batch of cookies. As in, under two dozen. More like, just around one dozen. That’s so perfect for a little weekend at home or to share with a few friends at a coffee date. But, of course, feel free to multiply the recipe as you need.
Ready? Let’s bake!
Grain-Free Andes Peppermint Chip Cookies
Recipe by Melissa @ Treats With a Twist
Yields 14 Cookies
¼ cup unsalted butter, melted
½ cup coconut sugar
1 ½ cups almond flour
½ tsp. baking soda
½ tsp. Kosher salt
½ tsp. vanilla extract
3 Tbs. semisweet chocolate chips
¼ cup (or more depending on your preference) Andes peppermint baking pieces
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl, combine the butter, coconut sugar, almond flour, baking soda, salt, vanilla and egg. Mix until a dough comes together. Then, add the chips and mix evenly, adding more chips to your preference.
Use a cookie scoop to scoop out even amounts of dough (my scoop is 1 ½ Tbs.) onto your baking sheet.
Bake cookies for 12 minutes or until golden brown on top and slightly spread out.
Let the cookies cool slightly on the baking sheet before moving them to a wire rack to finish cooling. Enjoy!
Finished cookies should be kept in an air-tight container on the counter for up to 2 days and in the fridge for a week.
To print this recipe, simply copy and paste the text into a new document on your computer and hit print. It’s old school but it’s all we’ve got now. Thanks!
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Love cookies? ME TOO! Let’s make these Earl Grey Coconut Sugar Shortbread Cookies too! Also, if you are in the holiday mood, you may want to check out a couple of my gift guides I have up…like this one and this one!