Gluten-Free Chocolate Peppermint Cookies
If you're a chocolate lover like me, you MUST try these Gluten-Free Chocolate Peppermint Cookies! It's the perfect combination of dark chocolate, melty chocolate chips, and a hint of peppermint.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 2 Mixing Bowls
Ingredients
Dry Ingredients
- 1 Cup Almond Flour
- ½ Cup Cacao Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 1 Egg, Room Temperature
- ½ Cup Coconut Sugar You can also substitute with lakanto golden monkfruit.
- 3 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Peppermint Extract
- 1 Teaspoon Vanilla Extract
Chocolate Chips
- ¼ Cup White Chocolate Chips
- 2-3 Tablespoons Crushed Candy Canes
Instructions
Making the Dough
- Start by adding all of the dry ingredients into a mixing bowl. Whisk together until fully combined.
- Next, add the coconut sugar and egg into a mixing bowl. Whisk together by hand or with a hand mixer until fully combined. Add in the oil and extracts and blend until it's a smooth mixture.
- Slowly start to add the dry mixture into the wet mixture. Use a spatula to fold together until all of the flour has been absorbed.
- If you're adding in chocolate chips, you can fold them in now! I also like adding in some candy canes, but you can also sprinkle them on top before baking.
Baking & Cooling
- Use a medium sized cookie scoop to add 9 even balls onto a parchment paper lined baking sheet. Gently press in some candy canes or extra chocolate chips on top.
- Bake the cookies at 350 degrees for 10 minutes.
- Let the cookies set on the tray for a couple minutes, then transfer them to a metal cooling rack. Once they're cooled to room temperature, transfer them to a plate.
Notes
Expert Tips
- They will still be pretty soft when you take them out, so make sure to let them rest on the tray for 1-2 minutes before transferring to a cooling rack.
- When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. DO NOT PACK the flour into the measuring cup.
- Make sure the egg is room temperature, so it does not solidify the coconut oil when you mix them together.
- Bake 8-9 minutes for a gooey brownie texture.
- Use parchment paper on the baking tray for easy cleanup and so the cookies don't stick!
How to Store Leftover Cookies
You can store your cookies at room temperature in an airtight container to keep them soft and moist. To keep them fresh for longer, I suggest keeping the container in the refrigerator. You can also store the cookies in a freezer bag or airtight container in the freezer for up to 3 months! (Especially if you make a double batch!) PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day! ** Nutrition facts do not reflect the candy canes or chocolate chips as they will vary. See full post for more information and step by step photos!Nutrition
Serving: 1gCalories: 172kcalCarbohydrates: 17gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 18mgSodium: 103mgPotassium: 81mgFiber: 3gSugar: 12gVitamin A: 26IUCalcium: 35mgIron: 1mg
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