Description
Delight in these gluten-free, vegan chocolate peppermint cookies that offer a perfect balance of crispy edges and fudgy centers. Bursting with rich chocolate and refreshing peppermint flavors, these cookies are quick to prepare, needing just 30 minutes from start to finish. Ideal for festive occasions or a sweet treat, they combine wholesome ingredients like almond flour and flaxseed meal with the holiday touch of crushed candy canes.
Ingredients
Wet Ingredients
- 2 Tbsp flaxseed meal (ground flax seeds)
- 5 Tbsp water
- 1/4 cup melted coconut oil (use refined for less coconut flavor)
- 1/3 cup coconut sugar (or organic cane sugar)
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract (add a little more if you like extra peppermint flavor)
Dry Ingredients
- 3/4 cup almond flour
- 1/3 cup tapioca flour (also called tapioca starch)
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
Add-ins
- 1/2 cup vegan semisweet or dark chocolate chips (we like Enjoy Life)
- 2-4 Tbsp crushed candy canes (~2-4 candy canes, we like Yum Earth)
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Create Flax Eggs: In a large mixing bowl, combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Stir and let the mixture stand for 5 minutes until it thickens to create your vegan ‘flax eggs’ which act as a binder.
- Mix Wet Ingredients: Add melted coconut oil, coconut sugar (or cane sugar), vanilla extract, and peppermint extract to the flax eggs. Whisk thoroughly until the mixture takes on a caramel-like texture, ensuring all flavors are well incorporated.
- Combine Dry Ingredients: To the wet mixture, add almond flour, tapioca flour, cocoa powder, baking powder, and sea salt. Use a spatula to mix gently but thoroughly until the batter is uniform with no visible streaks of flour. The batter should be thick and scoopable.
- Add Chocolate Chips: Fold in the vegan chocolate chips, distributing them evenly throughout the batter for pockets of melty chocolate delight.
- Shape Cookies: Using a small cookie scoop (~1 ½ Tbsp) or spoon, scoop out 12 equally sized portions of dough and place them on the prepared baking sheet. Flatten each cookie slightly to create a small indentation for the candy cane topping.
- Add Candy Cane Topping: Sprinkle approximately 1/2 to 1 teaspoon of crushed candy canes onto each cookie, pressing gently to help the candy stick and slightly melt into the dough as it bakes.
- Bake: Place the cookies in the oven and bake for 12-15 minutes until the candy canes have melted and the cookies are slightly soft in the middle but hold their shape.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes to firm up and develop the perfect texture before serving.
- Storage: Best enjoyed fresh. Store leftovers covered at room temperature for 1-2 days, refrigerated for 4-5 days, or frozen for up to 1 month to maintain freshness and flavor.
Notes
- For a stronger peppermint flavor, increase peppermint extract slightly but avoid overpowering the batter.
- Use refined coconut oil if you prefer less coconut flavor in your cookies.
- Crushed candy canes add a festive crunch and enhance the peppermint taste; adjust amount based on preference.
- These cookies freeze well—freeze individually on a tray first, then transfer to a sealed container for best results.
- If almond flour is unavailable, other nut flours may be tried but may alter texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free, Grain-Free, Vegan
