Another Christmas season is here, and I’m excited to share a new AIP cookie recipe to add to your holiday baking lineup. While this blog covers many dishes, I always reserve a special place for baked treats. These cookies are sure to earn a spot on your favorites list once you taste them.
Every year at Christmastime I return to the kitchen to create cookies and confections. Even on the Autoimmune Protocol (AIP), I enjoy adapting classic flavors—like these AIP “Chocolate” Mint Thumbprint Cookies. Although I’m not usually a chocolate-mint person, these cookies surprised me. They’re chocolate-free (hence the quotes) and use carob powder for a naturally sweet, chocolate-like flavor, paired with a bright peppermint coconut butter filling.
So pick your favorite holiday playlist, preheat the oven to 350°F, and get ready to make soft, chewy AIP Chocolate Mint Thumbprint Cookies!
What brings you joy at Christmas?
For me, it’s baking. I bake year-round but especially during the holidays. It’s not just part of my work as a food blogger; I love sharing freshly baked treats with family and friends, filling cookie trays for parties, and decorating cookies while watching holiday classics.
Baking also brings back warm family memories—especially of my Sitto (grandma) and my mom, who were both exceptional bakers. Sitto made buttery Syrian bread and crisp baklava for guests, and my mom spent Christmas baking trays of cut-out sugar cookies, cheesecakes, and other favorites to share with neighbors and loved ones.
One of my mom’s signature desserts was a rich chocolate mint “Grasshopper” cheesecake. As a child I never fully embraced the chocolate-mint combo, but revisiting those flavors while developing this AIP cookie led to a delightful surprise—the carob and peppermint pairing works beautifully here.
These AIP Chocolate Mint Thumbprint Cookies surpassed my expectations. Carob yields a remarkably chocolate-like depth while the peppermint frosting adds a refreshing contrast. Use only a drop or two of concentrated peppermint oil to avoid overpowering the delicate flavor; if you prefer, substitute peppermint extract at a larger measure (about 1/4 teaspoon).
If you tried my Soft and Chewy Gingerbread Cookies before, the technique for these thumbprints will feel familiar. The dough is soft and moldable without spreading much. Shape into small balls, flatten gently, and press an indentation in the center of each cookie with your thumb or the back of a spoon to hold the frosting after baking.
After baking, cool the cookies while you prepare the peppermint coconut butter frosting. Add frosting to each thumbprint once cookies have cooled. These cookies keep well at room temperature and freeze nicely if you want to make them ahead for a cookie swap or holiday gathering. Serve with peppermint tea or a peppermint mocha for a festive treat.
If you’re exploring more AIP cookie options, try my Frosted Cut-Out Sugar Cookies or Paleo Matcha Lime Macaroons for different holiday flavors. Don’t be afraid to revisit combinations you may have dismissed in the past—sometimes a new version changes everything.
Whatever brings you joy this season—baking, sharing, or simply resting—make time for it. Wishing you a joyful Christmas season filled with good food and cherished memories.
- 1/2 cup palm shortening
- 1/4 cup coconut sugar
- 2 tablespoons raw honey
- 1/4 cup carob powder
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 gelatin “egg” (1 tablespoon gelatin powder + 4 tablespoons water)
- 1 teaspoon apple cider vinegar
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch
- Peppermint Frosting:
- 4 tablespoons coconut butter, melted
- 1–2 drops food-grade peppermint oil (or 1/4 teaspoon peppermint extract)
- 2 teaspoons raw honey
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, cream the palm shortening, coconut sugar, and honey. Add carob, cream of tartar, baking soda, and salt; mix to combine.
- Make the gelatin “egg”: sprinkle gelatin over 4 tablespoons water in a small saucepan, let sit for a minute, then whisk over low heat until very foamy.
- Pour the gelatin mixture into the cookie batter and mix until incorporated.
- Add coconut flour and arrowroot starch and mix. Add apple cider vinegar and mix until the dough holds together and doesn’t stick to the bowl. If too sticky, add a pinch more coconut flour.
- Divide dough into 12 balls, place on the prepared sheet, flatten slightly, and press an indent into the center of each cookie.
- Bake for 12 minutes, then cool on a wire rack while you prepare the frosting.
- Stir melted coconut butter and raw honey together, then add 1–2 drops of peppermint oil (or peppermint extract) and mix well.
- When cookies are cooled, spoon a teaspoon of frosting into each thumbprint. Allow frosting to set before serving.
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