Chocolate Peppermint Cookies

Take it up a notch by sandwiching chocolate frosting between 2 of these cookies!


Do you ever want to eat a half – or even whole, there’s no judgement here – batch of cookies and not feel crummy afterwards?

You know, that overly full, sluggish, want to curl up in a ball, yucky “blech” feeling that makes you want to lay down until it passes? That post-food feeling that can sometimes lead to regret or guilt?

Same! And food (dessert especially) is meant to be enjoyed thoroughly, free from feelings of shame or “I shouldn’t have eaten that” second-guessing. Having been there and done that for far too long, that is why this recipe – and every other recipe you’ll find here – was created; so that food can be savored, appreciated, and experienced fully, the way it should be.

The name of the game here is tastes too good to be healthy. That’s the most rational conclusion you’ll reach afterwards; because there’s NO way this is healthy, that it isn’t full of added sugar or heaps of saturated fat, made with processed, unpronounceable ingredients, or isn’t “bad” for you in some way. Well say it ain’t so, but these ARE healthier, yet they don’t *taste* healthy!

Still skeptical? Take 10-15 minutes to prepare the dough to these decadent, super soft cookies and you be the judge. With the way each rich bite almost melts in your mouth, it’s nearly impossible to eat just one, and now you can indulge freely without the worry or stress of feeling crummy afterwards! The only crummy thing in the room will be the crumbs on the empty plate of cookies!

Chocolate Peppermint Cookies


  • 2 eggs*
  • 3 TBSP oil: walnut, almond
  • ¼ C unsweetened applesauce
  • 1 ½ tsp. vanilla
  • 1 tsp. peppermint extract
  • 2 TBSP stevia brown sugar*
  • 2 TBSP monk fruit, stevia, or other sweetener
  • 1 ¼ C + 2 TBSP flour
  • ¼ C cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • 60 g white chocolate chips* dairy-free


  • In a bowl, mix the wet (first 5) ingredients, stevia brown sugar, and stevia (or other sweetener) together
  • Add the dry ingredients and mix until combined
  • Cover and chill the dough in the fridge for at least 30 minutes, up to overnight
  • While the dough is chilling, preheat the oven to 325°F
  • Fold the chocolate chips and optional sprinkles in
  • Drop ~2 TBSP sized balls of dough onto a prepared baking sheet; they don’t spread much while baking so they can be closer together than the traditional 2” rule of thumb for spacing for cookies
  • Using a rubber spatula (or your fingers, although that can get messy quickly as the dough is a little wet, so if that’s your tool of choice lightly oil or run your fingers under water before handling the dough), flatten the tops of the cookies*
  • Bake for 10 minutes or until a toothpick comes out clean


  • *Eggs: the eggs don’t need to be room temperature, the cookies taste the same whether they eggs are room temperature or straight from the fridge!
  • *Stevia brown sugar: could also use regular brown sugar or date sugar
  • *White chocolate chips: could be swapped with regular or dark chocolate chips as well
  • *7. The flattening of the cookies can also be done mid-baking, remove the cookies about halfway through and lightly press down on each cookie (careful because they’ll be hot!) to flatten – this way is efficient and not messy at all
  • Storage: store in an airtight container for about a week
  • Highly recommend taking these up a notch by sandwiching a thick layer of this chocolate frosting (icing option 2) between 2 cookies!
Tried this recipe?Let us know how it was!

Created around Christmas time with confetti cookies and chocolate crinkle cookies in mind, this cookie recipe has a festive feel, but it can (and should!) be made year-round.

Also acceptable to have no matter the temperature or time of year, these chocolate peppermint cookies pair well with a mug of hot chocolate; bonus points if there’s marshmallows! While both contain cocoa, it’s not an overload of chocolate. Instead, the warm, sweet hot chocolate really brings out the refreshing notes of peppermint and enhances the cocoa in the cookies! If you’re in the market for a healthier homemade hot chocolate, you’re in luck and you’ve got options:

And for cookie connoisseurs, there’s a selection of other cookies that can be found in the sweets section or by searching “cookie” in the recipe index! (My personal favorites are Cabinet Cookies and One Bowl Peanut Butter Cookies.)

If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.

Macros per cookie (makes 20): 11.3 C | 3.6 F | 1.7 P

Depending on the size of the cookie, you may end up with more or less than 20. To determine the macros per cookie, take the macros for the whole recipe (below) and divide each macro (carb, fat, protein) by the number of cookies made.

Whole recipe: 226 C | 71.1 F | 33.1 P

The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Chocolate Peppermint Cookies  – SUNutrition”).

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