Description
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!
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
