Peppermint Candy Cane Cookies

Prep Time 20 min Cook Time 10 min Serves 25 cookies     adjust servings

The perfect holiday cookie!


  • 1 1/3 cups almond flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup coconut butter , softened (you can use vegan butter or regular butter as well)
  • 1/2 cup maple syrup
  • 1/2 tsp - 1tsp peppermint extract (depending how strong you want the peppermint)
  • 2 dye free candy canes, chopped fine (plus a few extra pieces for the top.


  1. In a medium bowl , mix the dry ingredients.
  2. In a mixing bowl , mix the coconut butter, maple syrup and peppermint extract. Be careful not to over-mix.
  3. Slowly, add the dry ingredients to the wet until all are combined.
  4. Lastly. add in the crushed candy canes and mix until combined.
  5. Using a small cookie scoop , drop cookies onto a lined baking sheet . Garnish the tops with a few extra candy cane pieces.
  6. Place in the fridge for 20 minutes.
  7. While the cookies are in the fridge, preheat the oven to 350.
  8. Bake the cookies for 10-14 minutes.
  9. Let the cookies cool completely before removing from the cookie sheet.
  10. Store in an airtight container in the pantry for a few days. If you plan on storing longer, you can store them in the fridge or freezer. Enjoy!


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