Go Back
+ servings
Print Recipe
No ratings yet


Perfect cookie to gift for the holidays! This recipe is naturally gluten free and will wow your holiday guests! Full of chocolate chips, cocoa, coffee and peppermint these cookies melt in your mouth!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate peppermint cookies, flourless cookies
Servings: 24 cookies
Calories: 158kcal


For the Cookies:

  • 3 cups confectioners sugar
  • 1 cup unsweetened cocoa not dutch processed if making gluten free
  • 2 tsp corn starch
  • ½ tsp salt
  • 1 TBSP ground coffee
  • 3 egg whites
  • 1 TBSP granulated sugar
  • ½ tsp peppermint extract
  • 1 TBSP creamer or heavy whipping cream
  • 2 cups semi sweet chocolate chips


To make the cookies:

  • Preheat oven to 350 degrees
  • In a large mixing bowl, combine the confectioners sugar, cocoa, salt, coffee grounds, and corn starch with a whisk.
    add coffee grounds to a flourless cookie to bring out the chocolate flavor.
  • In a mixer (or using a hand mixer), beat the egg whites until stiff. Add in granulated sugar. The peaks should form. Add in the peppermint extract and the creamer gently, trying not to deflate the peaks too much. Beating the egg whites help the cookies hold their shape and gives them that light and airy texture.
    beating egg whites in a kitchenaid mixer for flourless cookies
  • Slowly fold in the egg white mixture into the dry ingredients. Adding the creamer adds enough liquid to make it easier to fold them in the dry mixture. It will look like nothing is happening, and suddenly it will begin to look like brownie batter. Try not to over combine. The cookie batter reminds me of a brownie batter, only slightly thicker. When almost all together, add in the chocolate chips
    flourless chocolate cookie batter in a bowl
  • Using a medium sized scoop, place on a lined and greased baking sheet. Before placing in oven, flatten the scoops rather then keeping them round drops. I found a medium sized scoop works the best for getting the cookie to cook all the way through without burning the edges.
    flourless peppermint chocolate cookie batter being scooped onto baking pan
  • In order to get the cookie shape, I use an offset spatula sprayed with non-stick spray to flatten the cookie dough before baking.
    flatten flourless holiday cookies before baking
  • Cook 12-15 minutes. The cookie will bake through and is done when the center is no longer raw looking. You can see how the edges cook first. The cookies are done when the center is done like the edges.
    allowing chocolate cookies made without flour to cool
  • Allow to cool on the pan 5 minutes, then place on a cooling rack.
  • Enjoy!


Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 57mg | Potassium: 148mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1.5mg