Peppermint Cookie Bars

In the past, I was never big on mint flavored foods (except when talking about the Girl Scout cookies I used to eat – nothing better than those thin mint cookies) but I’ve taken a special liking to it lately.  I think it’s because of the season – peppermint brings back memories of Christmas time for me.  It reminds me of candy canes and snow, hot tea and cozy fireplaces.  I’ve been drinking mugs of peppermint tea, which I find soothing to the stomach and nibbling on plenty of minty-flavored chocolates.


With all these peppermint cravings, I figured it was about time to experiment in the kitchen as well.  Hence the formation of these Peppermint Cookie Bars, which have just the right amount of mint and plenty of chocolate to go around.


These three layered bars have a soft, cookie base, buttery-smooth chocolate filling and sweet chocolate drizzle.  Both the base and filling have the perfect hint of peppermint.  These bars are Paleo, Vegan and allergy-friendly (no eggs, nuts, dairy, gluten, grains, soy or corn). Another plus: they’re raw, so no baking is involved!


I think it’s safe to say that Santa would be quite happy eating some of these after a quick visit to your house 😉  Especially alongside a warm cup of almond milk or hot cocoa.

Peppermint Cookie Bars



  • 1/2 Cup ground pumpkin seed*
  • 1/4 Cup coconut flour
  • 2 Tbsp ground flax
  • pinch of salt
  • 2 Tbsp coconut butter (melted)
  • 4 Tbsp water
  • 1/8 tsp peppermint extract



  • 1/4 Cup chocolate chips
  • 1 tsp coconut oil (optional)**


  1. Combine all dry ingredients for the base in a medium-sized mixing bowl.
  2. Add in water and peppermint extract, mix well.
  3. Press base dough into a lined 8″ x 8″ pan and set aside.
  4. In a small sauce pan, add all ingredients for filling.  Melt on low heat, stirring constantly until chocolate is fully melted.
  5. Pour filling over base.
  6. Place pan in fridge and let set overnight (or at least 4 hours – until filling is firm).
  7. Remove cookie bars from pan and cut into 16 even squares.***
  8. Melt chocolate and coconut oil for the drizzle in a sauce pan (low heat, stirring frequently).
  9. Drizzle chocolate over pre-cut bars and serve.
  10. Store in fridge or freezer.

*You may substitute pumpkin seeds for another type of seed or nut.  To grind the pumpkin seed, I use a coffee grinder.

**The addition of coconut oil to the chocolate drizzle is optional, but I find adding the coconut thins out the chocolate and makes it easier to drizzle.

***Cutting the bars prior to the chocolate drizzle is not required, but it looks nicer than if you cut the bars after adding a drizzle.


One of my favorite things about these bars, besides their amazing texture, is that you can change the sweetness simply by changing the type of chocolate you use.  For this batch, I used 85% dark chocolate for the filling – making these Peppermint Cookie bars slightly bitter for those that aren’t used to extra dark chocolate.  But you can substitute any type of chocolate you wish.  The chocolate drizzle on top can also be switched up.  You could go for milk, dark or even white chocolate if you prefer.


If you like these bars, be sure to check out my Chocolate & Vanilla Cookie bars, which are quite similar in taste and texture.

Peppermint Cookie Bars

If you make these, or any of my recipes tag me on social media!  I would love to see all of your creations 🙂


One Comment on “Peppermint Cookie Bars

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