Chocolate Peppermint Crisp

Minty, crispy, and oh so chocolatey.These are so refreshing out of the freezer, enhancing the peppermint flavor. Easy to prepare, grain free, and can be completely sugar free (if you use sugar free chocolate chips)!


-3/4 Cup Almond flour

- 1/3 Cup coconut flour

- 3/4 Cup sugar free sweetener

- 1/4 tsp salt

- 1/8 tsp baking powder

- 1/2 tsp baking soda

- 1/4 Cup + 2 TBL cacao powder

- 1 egg (free range)

- 1/4 Cup soften butter (grass fed cows)

-10 oz of chocolate (or less if you are planning to only coat some of the cookies)


  1. Preheat oven to 325 degrees F.

  2. Whisk dry ingredients together (make sure there are no lumps)

  3. In a separate bowl combine egg + softened butter with hand mixer

  4. Slowly add dry ingredients into wet (I suggest a hand mixer for this as well)

  5. *Should look crumbly but well distributed*

  6. Use hands to form ball and place in fridge for 15-25 min.

  7. Prepare parchment to roll out dough to thin cookie, about 1/6th of an inch.

  8. Use your cookie cutter of choice (simple shapes work best for this cookie).

  9. Line baking sheet with parchment and lightly spray non-stick, then arrange cookies.

  10. *Set timer* and Bake for 8-10 minutes.

  11. Remove from oven and leave until room temp! Don't move while hot to avoid breaking your shapes! A helpful tip is to then place in freezer. Having a cold cookie when coating with meted chocolate helps!

  12. Melt chocolate chips (or bar) of choice & Add peppermint oil 1/8 tsp at a time! Taste as you go, until you're satisfied with the mint flavor. I like to use semi-sweet or a dark chocolate. (I like the Enjoy Life brand)

I recommend storing these in the fridge or freezer, similar to a thin-mint or grasshopper cookie. This cookie has become a holiday tradition around my home. I make them in early December then my husband and I snack on them all month long...if they last that long 😛

Remember this holiday season don't eat less, eat well!

-Your Faithful Friend,

Charlotte Faith

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