Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies have such a fantastic flavor that is perfect for the season! There is just something so magical about the combination of peppermint and chocolate especially around the holidays. These cookies are soft baked and are topped with a drizzle of dairy free white chocolate and crushed candy canes. They are also gluten, grain, and dairy free for those with certain dietary preferences!
Why you will love this recipe
- They are soft baked and have a nice chewy texture.
- They have the perfect ratio of peppermint to chocolate flavor.
- They are gluten, dairy, and mostly refined sugar free!
- They have a delicious Df white chocolate drizzle and crushed candy cane pieces in top.
- They aren’t complicated to make and are a great treat to share during the holidays.
What you will need
GF Baking Flour – I like to use the Paleo or regular Gf flour blend by Bob’s Red Mill.
Coconut Sugar – This is a much healthier sugar alternative that is similar tasting to brown sugar. It goves these cookies a perfect amount of sweetness.
Cacao Powder – I like to use raw cacao powder for a rich chocolate flavor.
Vegan Butter – To make these completely dairy free use a vegan butter but you can substitute with regular butter if you can enjoy dairy.
Almond Butter – This gives the cookies a nice soft and chewy texture.
Egg Replacer – You can either use flax “eggs” or an egg replacer like this one here.
Xanthan Gum – This will help bind the cookie dough since they are gluten free.
Baking Soda – This makes the cookies rise while baking.
Baking Powder – This makes the cookie more airy while baking.
Peppermint Flavoring – This gives the cookie the perfect peppermint flavor that pairs well with the cocoa flavor.
Vanilla Extract – This also gives a sweet flavor note that pairs well with the other flavors of the cookies.
Df White Chocolate Chips – We will add a drizzle of white chocolate on top of the cookies to make them look pretty and to add a touch of sweetness.
Coconut Oil – This will be melted with the white chocolate to thin it out more for drizzling.
Natural Crushed Candy Canes – Adding some crushed candy canes in top of the cookies makes them look so cute and really makes them taste like peppermint!
How to make the chocolate peppermint cookies
First, In a mixing bowl, beat together the butter and coconut sugar using a hand mixer until they are well incorporated. Add in the almond butter, vanilla extract, flax eggs, and peppermint extract and blend together and beat for another 30 seconds. In a separate bowl, mix together the baking flour, cacoa powder, baking soda, and baking powder. Combine the wet and dry ingredients then mix together well to form the cookie dough. Place the cookie dough in the fridge to chill for 1 hour.
Then once the cookie dough has chilled, roll the cookie dough into about 15 balls. Flatten out the cookie dough balls to about 1/2 inch thick and round out the edges. (this will help give the cookies a nice round shape.) Bake the cookies for 10 minutes at 350 degrees. Once the cookies are done, set them aside to cool down for a few minutes to set. (you will want to make sure they are completely cooled before adding the white chocolate.)
Next, melt the white chocolate chips with the coconut oil. Drizzle the white chocolate over each cookie and add some crushed candy cane pieces on top. Store in an air-tight container and enjoy within 2 weeks.)
Other recipes you will enjoy
Superfood Peppermint Hot Chocolate
Chocolate Peppermint Cookies
Equipment
- 1 Mixing bowl
- baking sheet
- Parchment paper
Ingredients
- 2 cups gluten-free/paleo baking flour
- 1 cup coconut sugar
- 1/3 cup cacao powder
- 3/4 cup vegan butter(room temp)
- 1/3 cup creamy almond butter
- 2 flax eggs or egg substitute
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1 tsp vanilla extract
- 1 1/2 tsp natural peppermint flavoring
- 1/2 cup dairy free what chocolate chips
- 1 tsp coconut oil
- 1/2 cup crushed natural candy canes
Instructions
- In a mixing bowl, beat together the butter and coconut sugar using a hand mixer until they are well incorporated. Add in the almond butter, vanilla extract, flax eggs, and peppermint extract and blend together and beat for another 30 seconds.
- In a separate bowl, mix together the baking flour, cacoa powder, baking soda, and baking powder.
- Combine the wet and dry ingredients then mix together well to form the cookie dough. Place the cookie dough in the fridge to chill for 1 hour.
- Once the cookie dough has chilled, roll the cookie dough into about 15 balls.
- Flatten out the cookie dough balls to about 1/2 inch thick and round out the edges.
- Bake the cookies for 10 minutes at 350 degrees. Once the cookies are done, set them aside to cool down for a few minutes to set.
- Melt the white chocolate chips with the coconut oil. Drizzle the white chocolate over each cookie and add some crushed candy cane pieces on top.
- Store in an air-tight container and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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