Chocolate Peppermint Cookies
Elevate your holiday cookie plate with these soft and fudgy Chocolate Peppermint Cookies. They are a wholesome and gluten-free twist on the classic holiday favorite blending wholesome almond flour, creamy almond butter, and a hint of peppermint for a festive twist, ensuring a perfect balance of flavors in every bite.
Ingredients
- 1 large egg , you can try swapping the egg with a flax egg, chia eggs or egg substitute of your choice for a plant-based option.
- 1/4 cup vegan butter , softened. You can also sub with solid refined coconut oil, ghee or unsalted butter if you're not dairy-free.
- 1/4 cup creamy almond butter , you can also sub with another nut butter or seed butter of your choice.
- 1/4 cup maple syrup you can also sub with another sticky liquid sweetener of your choice such as allulose, yacon syrup or Lakanto sugar-free maple syrup for a lower carb / lower sugar / keto option
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/3 cup coconut sugar , you can also sub with another granulated brown sugar or brown sugar substitute such as golden monk fruit sweetener for a lower sugar option.
- 1 cup superfine almond flour . you can also sub with tigernut flour, cassava flour or gluten-free oat flour for a nut-free option.
- 2 tbsp coconut flour , you can also sub with 3-4 tbsp tapioca starch or 3-4 tbsp arrowroot starch for a coconut-free option.
- 3 tbsp unsweetened cocoa powder OR cacao powder
- tiny pinch fine sea salt
OPTIONAL TOPPING:
- 1/3 cup melted coconut butter (also known as coconut manna), you can also sub with melted vegan / dairy-free or regular white chocolate chips if preferred. We like Pascha's Vegan White Chocolate or Enjoy Life.
- 1/3 cup crushed sugar-free candy canes OR organic candy canes (from Wholesome)
Instructions
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In a large bowl, whisk together the egg with the sweetener. Add the butter, almond butter, maple syrup, vanilla, peppermint extract and stir mix until smooth. Add the almond flour, coconut flour, cacao powder and salt and stir until combined.
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Chill the dough in the fridge while you preheat the oven to 350F and line a cookie sheet with parchment paper.
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Using around 1.5 tablespoons of dough, roll in balls and place on prepared baking sheet and gently press down to flatten slightly.
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Bake in preheated oven at 350F for 9-10 minutes.
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Remove from the oven and cool completely on the baking sheet.
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Melt the coconut butter (or white chocolate) in a heat-safe bowl and dip one half of cookie into coconut and then into a bowl filled with crushed candy cane pieces.
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Place on a baking sheet or large platter to set.
Recipe Notes
How to store:
- Store in an airtight container at room temperature for up to a week.
- Freeze baked cookies for longer storage; thaw at room temperature.