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5 from 1 vote

Chocolate Peppermint Cookies

These simple gluten free chocolate cookies are topped with a peppermint buttercream frosting. Simple to make and so incredibly good, you will be lucky if you don't eat the entire batch in one night!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 161kcal
Author: Samantha Rowland



  • 1/2 stick of Kerrygold butter or 1 stick butter, softened
  • 3/4 of the package of Pillsbury™ Purely Simple™ Buttercream Frosting Mix
  • 3 tbs. unsweetened coconut milk
  • 1/2 tsp. peppermint extract


  • Preheat oven to 375F.
  • In a large bowl, add the pumpkin puree, egg whites, unsweetened coconut milk and coconut oil. Stir well to combine.
  • Add sunflower seed meal, coconut flour, cacao powder and chocolate protein powder. Stir well to combine.
  • Add vanilla extract and stir to combine.
  • Using a 2 tbs. scoop, evenly portion out the batter onto a lightly greased parchment paper lined baking sheet. This should make 12-14 cookies.
  • Press down the cookies and form into a uniform disk, as these cookies don't rise or spread.
  • Bake at 375 for 15 minutes.
  • Take out of the oven after 15 minutes and allows to cool for at least 30 minutes before adding frosting.
  • Make the frosting in your kitchen aid or using your hand mixer. Blend together the softenend butter and Pillsbury™ Purely Simple™ Buttercream Frosting mix. After about 30 seconds, stop the mixer and scrape down the sides. After about a minute of mixing, add 2-3 tbs. milk and 1/2 tsp. peppermint extract.
  • Once the frosting has been combined well, you can frost the cookies, with a thick layer of frosting.


Calories: 161kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 114mg | Fiber: 1g | Sugar: 22g | Vitamin A: 34.6% | Vitamin C: 2.7% | Calcium: 4% | Iron: 6.7%