Indulge your senses with these irresistible Double Chocolate Peppermint Cookies that are not only decadently delicious but also gluten-free and dairy-free! Imagine biting into a warm, chewy cookie packed with rich chocolate flavor and a refreshing hint of peppermint—perfect for the holiday season or any time you crave a sweet treat. With just 27 minutes from prep to plate, these cookies are an easy way to satisfy your chocolate cravings while catering to dietary needs. Get ready to impress your friends and family with a delightful dessert that’s sure to be a hit!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Gluten Free
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of almond flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well combined.
- In a separate bowl, melt 1/4 cup of coconut oil. Allow it to cool slightly, then add 1/2 cup of coconut sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of peppermint extract. Whisk the wet ingredients together until smooth and well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The dough will be thick.
- Fold in 1 cup of dairy-free chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. They may appear soft but will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious double chocolate peppermint cookies, perfect for a gluten-free and dairy-free treat!
Tips
- Measure Accurately: Use a kitchen scale for precise measurements, especially for the almond flour and cocoa powder, to ensure the best texture for your cookies.
- Room Temperature Ingredients: Let your eggs and coconut oil come to room temperature before mixing. This helps create a smoother batter and better cookie consistency.
- Chill the Dough: If you have time, refrigerate the dough for about 30 minutes before baking. This will help the cookies maintain their shape and enhance the flavors.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tougher cookies.
- Experiment with Toppings: For an extra festive touch, sprinkle some crushed peppermint candies or additional dairy-free chocolate chips on top of the cookies before baking.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer freshness. Just be sure to separate layers with parchment paper to prevent sticking!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 12g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
