Vegan Chocolate Peppermint Cookies!
These Vegan Chocolate Peppermint Cookies are double chocolate cookies flavoured with peppermint, what could be better? The candy cane topping adds a festive flare and perfect crunch on top of your soft and gooey cookie. These cookies taste like a rich and chewy brownie. They’re vegan, gluten-free, and refined sugar-free.
The base of these cookies is made with almond flour, and naturally sweetened with maple syrup. Keep in mind that most candy canes are not refined sugar-free, but they make a nice festive topping. Alternatively you can leave the candy canes off for a fully refined sugar-free treat.
For more holiday cookie recipes, try my Sugar Cookies, Snickerdoodles, or White Chocolate Peppermint Bark.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Chocolate Peppermint Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup cocoa or cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup coconut oil melted
- ½ cup maple syrup
- 2 drops peppermint essential oil
- 1 tablespoon almond butter
- ½ cup dark chocolate chips or chocolate chunks
- crushed candy canes optional
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the almond flour, cocoa powder, baking soda, and salt to a large bowl. Stir to combine.
- Add the melted coconut oil, maple syrup, peppermint oil, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 15 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 12 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own. Add crushed candy canes on top, optionally.
- Bake in the preheated oven for 10-13 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.
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