Gluten-Free Vegan Peppermint Chocolate Chip Cookies
These Gluten-Free Vegan Peppermint Chocolate Chip Cookies will make your cookie dreams come true! They make perfect Christmas cookies and taste so scrumptious, especially with the extra chocolate drizzle.
Servings 16 cookies
Ingredients
For the cookies
- ½ cup (100g) refined coconut oil softened, similar in texture to softened butter
- ⅔ cup (96g) coconut sugar
- 1 large egg room temperature, or flax egg (see Notes for flax egg instructions)
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2¼ cups (220g) blanched almond flour
- 1 cup (6 oz) chopped dark chocolate use mint chocolate for extra flavor
- ¼ cup crushed candy canes
To garnish
- 3 ounces melted dark chocolate
- Crushed candy canes
Instructions
- Mix together the coconut oil and coconut sugar until smooth. Add the egg or flax egg, vanilla extract, and peppermint extract. Stir until smooth.½ cup (100g) refined coconut oil, ⅔ cup (96g) coconut sugar, 1 large egg, 1 teaspoon pure vanilla extract, ½ teaspoon peppermint extract
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate and crushed candy canes.½ teaspoon baking soda, ½ teaspoon sea salt, 2¼ cups (220g) blanched almond flour, 1 cup (6 oz) chopped dark chocolate, ¼ cup crushed candy canes
- Cover and refrigerate for at least an hour (or up to 48 hours). You don't NEED to refrigerate the dough if you don't have time, but it's recommended for the best flavor and texture.
- When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Bake for about 10 or until golden brown around the edges.
- Once cooled, garnish the cookies with chocolate and candy canes, if desired. You can drizzle the chocolate over the cookies, or dip the cookies into the chocolate (or a combination of other). To dip the cookies, put the melted chocolate into a small bowl and dip half of each cookie in the chocolate. Once garnished with chocolate, sprinkle the crushed candy canes on top.3 ounces melted dark chocolate, Crushed candy canes
- Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.
Notes
For the flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using
