Double Chocolate Peppermint Cookies are soft and chewy with cocoa, dark chocolate, peppermint and crushed candy canes. They’re grain-free and dairy-free and perfect for gifting this holiday season!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:15 cookies 1x
1/2 cup coconut sugar
2 tablespoons natural almond butter
2 tablespoons coconut oil, virgin, cold-pressed (softened but not melted)
1 large egg, room temperature
1/4 teaspoon peppermint extract
1 cup almond flour, room temperature
2 tablespoons coconut flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup dairy-free dark chocolate chunks or chips
2 tablespoons crushed candy canes or peppermint candies (plus more for topping)
Pre-heat oven to 375F and line a rimmed baking sheet with parchment paper.
In a large bowl, cream together the sugar, almond butter and coconut oil using an electric mixer (stand or handheld).
Beat in the egg and peppermint. Set aside.
In a small bowl, whisk together the almond and coconut flours, cocoa, baking soda and salt. (If your flours and cocoa are lumpy, just sift together the ingredients).
Add the dry ingredients to the wet mixture and mix on medium-speed until combined.
Fold in the chocolate chunks and crushed candy canes.
Using a small cookie scoop, place mounds of the cookie dough on the prepared baking sheet about 1-inch apart. (No need to flatten the cookies as they will spread while baking). Sprinkle some crushed candy canes on top of the cookies (optional).
Bake for 9-11 minutes, or until the cookies puff up and the edges look firm. To ensure they have a fudgy centre, don’t overbake the cookies.
Remove from oven and let cool in pan for a few minutes before transferring to a wire rack to cool completely. The cookies will flatten and firm up as they cool.
Store in an airtight container at room temperature and enjoy within 2-3 days or freeze for up to 3 months.
Your coconut oil should be soft, but not melted. This will help it cream together with the sugar and almond butter.
Ensure your cold ingredients are brought to room temperature before mixing them together. Cold ingredients may cause your coconut oil to harden as the batter mixes together.
This recipe makes about 15 cookies but you can easily double the recipe for a larger batch.
To freeze the cookies, let them cool completely and then place in a freezer safe container, either in a single layer or in between sheets of wax paper.