Healthy Copycat Peppermint Joe Joes (Gluten-Free and Paleo Friendly)

Unleash the holiday spirit with these incredible Copycat Peppermint Joe Joe’s! If you’re a fan of Trader Joe’s festive treats but navigate dietary restrictions, you’re in for a delightful surprise. This recipe transforms the beloved chocolate sandwich cookie, complete with a creamy peppermint filling and a decadent chocolate coating, into a gluten-free masterpiece. Best of all, it’s easily adaptable to be dairy-free, grain-free, and even suitable for Paleo and Autoimmune Protocol (AIP) diets, ensuring everyone can indulge in the magic of the season without compromise.

What Exactly Are Peppermint Joe Joe’s?

Trader Joe’s is renowned for its unique and often seasonal offerings, and during the holidays, their Peppermint Joe Joe’s stand out as a true fan favorite. Imagine a classic chocolate sandwich cookie, much like an Oreo, but elevated with a vibrant peppermint cream filling. To complete this festive delight, the entire cookie is enrobed in a layer of rich chocolate and often sprinkled with crushed candy canes, delivering a satisfying crunch and an extra burst of minty sweetness. They are, without a doubt, a quintessential holiday treat that evokes warmth, cheer, and nostalgic flavors.

However, for many individuals living with gluten or dairy sensitivities, these store-bought cookies are off-limits, leading to a feeling of being left out during festive gatherings. That’s precisely where this copycat recipe comes in. Our meticulously crafted version captures all the irresistible charm and flavor of the original Peppermint Joe Joe’s while being entirely gluten-free and dairy-free. We’ve even gone a step further to make them grain-free, with simple modifications to fit a Paleo or AIP lifestyle. The result? A homemade cookie that doesn’t just rival the store-bought version in taste and appearance but offers the added comfort of knowing exactly what ingredients are going into your delicious holiday indulgence.

Why Bake Your Own Gluten-Free Peppermint Joe Joe’s?

Beyond the sheer joy of fresh, homemade cookies, there are compelling reasons to whip up your own batch of Peppermint Joe Joe’s this holiday season:

• Dietary Inclusivity: The most significant benefit is creating a treat that friends and family with gluten, dairy, or grain sensitivities can safely enjoy. This recipe is thoughtfully designed to cater to these common restrictions, ensuring no one misses out on the holiday fun. With easy Paleo and AIP adjustments, it’s truly a cookie for almost everyone.
• Unparalleled Freshness and Flavor: Store-bought cookies, even premium ones, can’t quite match the depth of flavor and tender texture of freshly baked goods. Making them yourself means enjoying the vibrant taste of real peppermint and rich chocolate at its peak.
• Control Over Ingredients: When you bake at home, you dictate what goes into your food. This allows you to avoid artificial flavors, colors, preservatives, and excessive refined sugars often found in commercially produced cookies. You can choose high-quality, organic ingredients for a cleaner, healthier treat.
• Customization to Your Liking: Love a strong peppermint kick? Add a little more extract. Prefer a darker chocolate coating? Go for a higher cacao percentage. Want a different topping? Swap the candy canes for something else. This recipe provides a fantastic base for personalizing your holiday cookies to suit your exact preferences.
• The Joy of Holiday Baking: There’s a special magic in holiday baking—the aromas filling your home, the satisfaction of creating something beautiful and delicious, and the shared moments with loved ones. Making these festive cookies is not just about the end product but the joyful process itself.

The Essential Ingredients for Perfect Copycat Peppermint Joe Joe’s

Crafting these delectable gluten-free and dairy-free Peppermint Joe Joe’s requires a few key ingredients, each playing a crucial role in achieving the perfect texture and flavor. Here’s a closer look at what you’ll need:

• Coconut Flour: This highly absorbent, gluten-free flour forms the dense and tender base of our chocolate sandwich cookies. Because it absorbs so much moisture, a little goes a long way. It also contributes a subtle natural sweetness and fiber.
• Cocoa Powder: Essential for that rich, dark chocolate flavor and color in the cookie base. For those following the AIP diet, carob powder is an excellent allergen-friendly substitute that still delivers a delightful, earthy flavor profile.
• Tapioca Starch: Also known as tapioca flour, this ingredient is vital for adding a slight chewiness and helping to bind the cookie dough, preventing it from becoming too crumbly—a common challenge with gluten-free baking.
• Baking Soda: Our leavening agent, ensuring the cookies rise just enough to achieve a tender crumb without being too airy.
• Coconut Oil (Softened): Used in the cookie dough to provide moisture and healthy fats, contributing to a soft and rich texture. Ensure it’s softened, not melted, for proper dough consistency. You’ll also use a small amount with the chocolate chips for the coating to create a smooth, dippable consistency.
• Maple Syrup: This natural liquid sweetener is used in both the cookies and the cream filling, offering a lovely caramel note and balanced sweetness. Always opt for pure maple syrup for the best flavor.
• Palm Shortening: A fantastic dairy-free fat for the peppermint cream filling. It helps achieve a stable, fluffy, and smooth consistency that mimics traditional buttercreams beautifully, providing a satisfying mouthfeel.
• Peppermint Extract: The star flavor! This extract delivers that authentic, refreshing peppermint kick to both the cream filling and a hint to the chocolate coating. Start with the recommended amount and adjust to your taste for the perfect minty balance.
• Dairy-Free Chocolate Chips: For the decadent outer coating. Brands like Enjoy Life are excellent options. If you’re adhering to an AIP diet, carob chips are the ideal alternative to ensure compliance without sacrificing flavor.
• Candy Canes (Crushed): These provide a festive crunch and visual appeal. We recommend specific brands like Yum Earth for their natural ingredients. However, if candy canes aren’t tolerated or if you’re on AIP, they can be omitted or substituted with other AIP-friendly sprinkles or a sprinkle of cacao nibs (if tolerated) for texture.

Step-by-Step Guide: Crafting Your Own Gluten-Free Peppermint Joe Joe’s

Creating these delightful cookies is a fun and rewarding process. Follow these detailed steps to ensure perfectly baked, beautifully filled, and exquisitely coated Peppermint Joe Joe’s that will impress everyone.

1. Prepare the Chocolate Cookie Base

• First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it; this ensures your cookies won’t stick and will lift off easily after baking.
• In a medium bowl, sift together the coconut flour, cocoa powder, and tapioca starch. Sifting is important for gluten-free flours as it helps to remove any lumps and ensures a smoother, more uniform dough.
• Add the baking soda, softened coconut oil, and maple syrup to the dry ingredients. Stir vigorously until all ingredients are thoroughly combined and a cohesive dough forms. The dough will be thick.
• Transfer the dough to the refrigerator to chill for about 10 minutes. Chilling allows the coconut flour to fully absorb the liquids, making the dough easier to handle and preventing excessive spreading during baking.
• Once chilled, roll the dough out evenly onto a piece of parchment paper to about ¼-inch thickness. Use a small cookie cutter, preferably 1.5 inches or smaller, to cut out small, round cookies. Carefully transfer these cutouts to your prepared baking sheet. You should yield approximately 12-14 cookies, depending on the size of your cutter.
• Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the cookies are baked through. Be careful not to overbake, as coconut flour cookies can dry out quickly.
• Remove the cookies from the oven and immediately transfer them to a wire cooling rack. Allow them to cool completely before proceeding to the next step. This is crucial for structural integrity when filling.

2. Craft the Creamy Peppermint Filling

• While your cookies are cooling, prepare the luscious peppermint cream filling. In a bowl, combine the palm shortening, maple syrup, and peppermint extract.
• Beat these ingredients together until the mixture is light, fluffy, and well combined. The consistency should be smooth and spreadable, similar to a soft buttercream.
• Alternatively: For a quicker option, if tolerated, you can use a pre-made frosting like Simple Mills vanilla frosting and simply mix in the peppermint extract to taste.
• Once your chocolate cookies are completely cool, take one cookie and spoon a generous, heaping tablespoon of the peppermint cream onto its flat side. Gently top with another cookie, pressing down slightly to create a perfect sandwich.
• Arrange the filled cookies on a plate or baking sheet and transfer them to the fridge to chill for another 10 minutes. This helps the cream filling to set, making the cookies easier to handle for dipping.

3. Apply the Decadent Chocolate Coating and Festive Topping

• Now for the grand finale! In a heatproof bowl, combine your dairy-free chocolate chips and coconut oil. Melt them together using a double boiler method (placing the bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water) or carefully in the microwave in 30-second intervals, stirring after each, until fully liquid and smooth.
• Once the chocolate is melted and smooth, stir in the additional peppermint extract. This infuses the coating with an extra layer of minty freshness.
• Prepare a large plate or baking sheet by lining it with parchment paper. This will provide a non-stick surface for your coated cookies.
• Using a fork, carefully dip each chilled sandwich cookie into the melted chocolate coating. Ensure the entire cookie is submerged and coated evenly. Gently lift the cookie with the fork, allowing any excess chocolate to drip back into the bowl.
• Immediately transfer the coated cookie to the prepared parchment paper. While the chocolate is still wet, sprinkle generously with crushed candy canes (if using). The chocolate will act as an adhesive, securing the festive topping.
• Repeat this process for all remaining cookies.

4. Chill and Serve

• Once all cookies are coated and topped, return the plate or baking sheet to the refrigerator. Allow them to chill for at least an hour, or until the chocolate coating is completely hardened and set.
• Serve your magnificent Copycat Peppermint Joe Joe’s chilled. Enjoy the irresistible combination of crisp chocolate cookie, creamy mint filling, and snappy chocolate shell with a hint of festive crunch!

Tips for Success and Delicious Results

Achieving bakery-quality Peppermint Joe Joe’s at home is easier than you think with a few helpful tips:

• Measure Accurately: Especially with gluten-free and alternative flours like coconut flour, precise measurements are crucial. Use a kitchen scale if possible for the most accurate results, particularly for flours.
• Chill the Dough: Don’t skip the chilling steps! The coconut flour needs time to hydrate, and chilling the dough makes it much easier to roll out and cut. Chilling the filled cookies before dipping also prevents the filling from softening too much in the warm chocolate.
• Softened Coconut Oil: When the recipe calls for “softened” coconut oil, it means it should be pliable, like soft butter, not melted liquid. This is key for the dough’s consistency.
• Peppermint Extract Potency: Peppermint extract can be quite strong. Start with the recommended ¼ teaspoon and taste the cream filling. You can always add a tiny bit more if you desire a stronger mint flavor, but it’s harder to fix if you add too much.
• Melt Chocolate Gently: Whether using a double boiler or microwave, melt the chocolate slowly and stir frequently. Overheating chocolate can cause it to seize and become unusable. If using the microwave, heat in short bursts (15-30 seconds) and stir well between each.
• Patience with Coating: Don’t rush the dipping process. Allow excess chocolate to drip off the cookie before transferring it to the parchment paper. This prevents thick puddles of chocolate around the base of your cookies.
• Work Quickly with Topping: Once a cookie is dipped, immediately sprinkle the crushed candy canes. The chocolate sets relatively fast, so you want to add the topping while it’s still tacky.

Variations and Customizations

This recipe provides a fantastic foundation, but don’t hesitate to get creative and adapt it to your preferences or dietary needs:

• AIP Modifications: As noted, swap cocoa powder for carob powder for the cookies and dairy-free chocolate chips for carob chips in the coating. For the topping, omit candy canes (which contain cane sugar and often artificial colors). Instead, consider a sprinkle of toasted shredded coconut (if tolerated), AIP-compliant sprinkles, or simply leave the chocolate coating plain for a minimalist yet delicious finish.
• Coconut-Free Option: Making this recipe entirely coconut-free would require a significant overhaul of the cookie base, as coconut flour is a primary structural component. While you could explore other almond-flour or tigernut flour-based cookie recipes, for the truest copycat experience, this specific recipe is best made with coconut flour. However, the peppermint cream filling could potentially be adapted with a different shortening if coconut oil is a concern there.
• Flavor Twists:
  • Orange & Chocolate: Add a teaspoon of orange extract or orange zest to the cookie dough and/or chocolate coating for a delightful citrusy twist.
  • Mocha Mint: Incorporate a teaspoon of instant espresso powder into the cookie dough to deepen the chocolate flavor and create a mocha-mint blend.
  • Plain Chocolate: If peppermint isn’t your favorite, simply omit the peppermint extract from the cream and coating for a classic gluten-free chocolate sandwich cookie.
• Alternative Toppings:
  • Sea Salt Flakes: A sprinkle of flaky sea salt over the wet chocolate coating provides a sophisticated flavor contrast.
  • Cacao Nibs: For a crunchy, slightly bitter, and unprocessed chocolate accent.
  • Chopped Nuts: If not Paleo/AIP, finely chopped pecans or walnuts can add a lovely texture.
  • Other Sprinkles: Use your favorite dye-free or naturally colored sprinkles for different festive looks.

Frequently Asked Questions About Peppermint Joe Joe’s

Can I make this recipe without candy canes?

Absolutely! While crushed candy canes add a beautiful festive touch and a satisfying crunch, these cookies are incredibly delicious even without them. The primary flavors of chocolate and peppermint are still front and center. If you want a different kind of crunch or visual appeal, consider using AIP-compliant sprinkles, a sprinkle of toasted shredded coconut (if tolerated), or even some finely chopped cacao nibs.

Can you make this recipe coconut-free?

Making this specific recipe entirely coconut-free would be challenging. Coconut flour is a unique gluten-free flour, highly absorbent, and crucial to the texture of these cookies. Substituting it directly with another flour would drastically change the recipe’s structure and hydration needs. If you need a completely coconut-free option, your best bet would be to seek out a different, dedicated coconut-free chocolate sandwich cookie recipe and then incorporate the peppermint cream and chocolate coating concept from this recipe.

How do you store these Peppermint Joe Joe’s?

Due to their rich chocolate coating and creamy filling, these Peppermint Joe Joe’s are best stored in an airtight container in the refrigerator. Chilling helps the chocolate coating remain firm and prevents the filling from becoming too soft. They will keep well for up to a week. Keep in mind that when deeply chilled, the chocolate coating and cookies will be quite firm, requiring a satisfying “snap” when you bite into them. For a slightly softer bite, you can let them sit at room temperature for 5-10 minutes before serving. You can also freeze them for longer storage (up to 1-2 months); just thaw them in the refrigerator before enjoying.

Copycat Peppermint Joe Joe’s (Gluten-free, Paleo Option)

Rated 5 out of 5 stars from 1 review

Yield: 6-8 cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Author: Michelle

Ingredients

For the cookies

• ½ cup coconut flour
• ¼ cup cocoa powder, sub carob powder for AIP
• 2 tbsp tapioca starch
• ¼ tsp baking soda
• ¼ cup coconut oil, softened
• ¼ cup maple syrup

For the cream filling (sub Simple Mills frosting if tolerated)

• ½ cup palm shortening
• 2 tbsp maple syrup
• ¼ tsp peppermint extract

For the coating and topping

• ⅓ cup dairy-free chocolate chips, sub carob chips for AIP
• 2 tsp coconut oil
• 1/4-1/2 tsp peppermint extract
• 3-4 crushed Yum Earth candy canes, if tolerated, omit for AIP

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with lightly greased parchment paper.
2. Sift the coconut flour, cocoa powder, and tapioca starch together until well combined. Mix in the baking soda, softened coconut oil, and maple syrup. Stir well to combine and transfer the dough to the fridge to chill for about 10 minutes.
3. Roll the dough out onto a piece of parchment paper and flatten to about ¼-inch thickness. Use a small cookie cutter (1.5 inches or smaller) to cut small cookies (you’ll have about 12-14 depending on the size of your cookie cutter) and transfer to the baking sheet.
4. Bake in the preheated oven for 10-12 minutes or until baked through. Remove from the oven and transfer to a cooling rack. Allow to cool completely.
5. Make the cream by combining the palm shortening, maple syrup, and peppermint extract. Alternatively, you can use Simple Mills frosting (if tolerated) and add peppermint extract.
6. Spoon about a heaping tablespoon worth of cream onto one cookie, and use another cookie to sandwich. Transfer the cookies to the fridge to chill for 10 minutes.
7. Combine the chocolate chips and coconut oil and melt over a double boiler method, or in the microwave until fully liquid. Add the peppermint extract and combine.
8. Prepare a large plate lined with parchment paper. Using a fork, carefully dip each cookie into the chocolate coating and stir to coat. Pick up the cookie with the fork and allow the excess chocolate to drip off. Transfer to the parchment paper and top with crushed candy canes. Repeat for all of the cookies.
9. Allow to set in the fridge for an hour, or until the chocolate is fully hardened. Serve chilled.

Notes

All nutrition facts are estimated and will vary.

Nutrition Information (Estimated Per Cookie):

Serving: 1 cookie, Calories: 392kcal, Carbohydrates: 33.5g, Protein: 3g, Fat: 29.6g, Fiber: 4.5g

Did you Make this Recipe? Tag @unboundwellness on Instagram and hashtag #unboundwellness!

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