White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies

Yield: 12 cookies
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 30 minutes
  • Total Time: 55 minutes


  • ½ cup Bake Believe® White Baking Chips
  • 6 tablespoons unsalted butter, melted
  • 1 egg
  • ¼ cup Swerve
  • ¼ cup Brown Swerve
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla
  • 1 ½ cups almond flour
  • 1 tablespoon unflavored gelatin powder
  • ½ teaspoon salt
  • 3 tablespoons crushed sugar-free peppermint candies (~3 round candies)


  1. Preheat the oven to 325°F.  Line 2 cookie sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, egg, Swerve, Brown Swerve, peppermint extract, and vanilla.
  3. Add the almond flour, gelatin, and salt.
  4. Mix until well combined, then stir in the white chips and crushed peppermint candies.
  5. Divide the dough evenly into 12 portions.
  6. Place the dough on the cookie sheets, spacing them about 1-inch apart.
  7. Bake the cookies until the edges just begin to brown, about 10 minutes.  They will be very soft.
  8. Allow the cookies to cool completely on the cookie sheet, about 30 minutes.  They will firm up as they cool.
  9. Enjoy right away or store in an airtight container for up to 1 week.

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