chocolate peppermint cookies

Gluten-free, vegan chocolate peppermint cookies that are crispy on the edges and fudgy in the middle! Uber chocolaty and perfectly sweet and minty. Just 30 minutes required!

1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Tbsp flaxseed meal ((ground flax seeds))

water

melted coconut oil ((use refined for less coconut flavor))

coconut sugar ((or organic cane sugar))

tsp vanilla extract

tsp peppermint extract ((add a little more if you like extra peppermint flavor))

almond flour

tapioca flour ((also called tapioca starch))

cocoa powder

tsp baking powder

tsp sea salt

vegan semisweet or dark chocolate chips

2-4 Tbsp crushed candy canes

Preheat the oven to 350 degrees F (176 C) and line a cookie sheet with parchment paper.

To a large mixing bowl, add flax meal and water to create flax eggs. Let stand for 5 minutes to thicken.

To the flax eggs, add melted coconut oil, coconut (or cane) sugar, vanilla extract, and peppermint extract. Whisk well to combine. The mixture should have the texture of caramel. To the wet ingredients, add almond flour, tapioca flour, cocoa powder, baking powder, and salt. Mix the wet and dry ingredients together with a spatula until thoroughly combined and there are no streaks of flour left remaining. Add in the chocolate chips and stir again. It should be a thick, scoopable batter.

Using a small (~1 ½ Tbsp) cookie scoop (we like this one) or spoon, scoop out 12 equally sized cookies and place them onto the prepared baking sheet. Flatten the cookies slightly so there is a place for the crushed candy canes to go. Onto each cookie, sprinkle 1/2 -1 teaspoon of crushed candy cane. Press down gently to help the candy canes stick to the cookies.

Bake for 12-15 minutes. The candy cane will be melted and the cookies slightly soft. Let cool at least 10 minutes before enjoying!

Best when fresh. Store leftovers covered at room temperature for 1-2 days, in the refrigerator 4-5 days, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=TWGSIirVZRs

Gluten-free, vegan chocolate peppermint cookies that are crispy on the edges and fudgy in the middle! Uber chocolatey and perfectly sweet and minty. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/1-bowl-chocolate-peppermint-cookies-vegan-gf/
 
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1-Bowl Chocolate Peppermint Cookies (Vegan + GF) | Minimalist Baker Recipes

Thick, soft, chewy bakery-style chocolate peppermint cookie recipe. This Levain Bakery Chocolate Peppermint Cookie is made with a rich double chocolate cookie and peppermint chips. The perfect Christmas cookie recipe!

Levain Bakery Chocolate Peppermint Cookies

Butter

Brown Sugar

Sugar

Eggs

Vanilla Extract

Unsweetened Cocoa Powder

Flour ((may use 1 cup of cake flour

Cornstarch

Baking Soda

Salt

Chocolate Chips

10-ounces Peppermint Crunch Baking Chips

Preheat oven to 400 degrees (if making cookies smaller than 6 ounces, preheat oven to 385 degrees).

In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl halfway through. Add eggs and vanilla and mix for 1 minute longer.

Fold in cocoa powder, flour, cornstarch, baking soda, and salt. Fold in chocolate chips and peppermint baking chips.

Roll into large 6-ounce balls. You can make them smaller into 3-ounce, 4-ounce, or 5-ounce balls. Place on a light-colored baking sheet. If you want them to be slightly thinner, press down on the cookie dough ball before baking.  

Bake for about 8-11 minutes, depending on how large the cookies are. These cookies will be slightly underbaked and will continue to bake on the baking sheet once the cookies are removed from the oven. Let sit for at least 10 minutes to allow time for the cookies to set-up.

Chocolate Peppermint Cookies are a festive and delicious treat! These Peppermint Chocolate Crinkle Cookies are so chocolatey, with just the right amount of peppermint flavor. They're the perfect Christmas cookies!

Peppermint Chocolate Crinkle Cookies

all-purpose flour (240 grams)

baking powder (8 grams)

salt

canola oil (150 grams)

cocoa powder (63 grams)

sugar (400 grams)

eggs (200 grams)

pure vanilla extract (8 grams)

Line

Line a baking sheet with parchment paper; set aside.

Whisk

In a medium-sized bowl, whisk the flour, baking powder, and salt together; set aside.

Cream

In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, cocoa, and sugar together for 3-4 minutes.

Add eggs, one-at-a-time, mixing well after each addition.

Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough.

Spray

Spray a container with nonstick spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with nonstick spray and cover the container with the lid.

Refrigerate

Refrigerate the dough for at least 3 hours or overnight. When the dough is ready, preheat the oven to 350°F.

Roll

Spray a tablespoon and your hands with nonstick spray – the dough is sticky. Roll the dough into 1-inch balls, and roll the balls in the chopped peppermint chips. Place the balls 2 inches apart onto the prepared baking sheet.

Bake

Bake for 10-11 minutes. The cookies should be a little under-baked. They are ready when the cookies begin to firm around the edges and flatten just a tiny bit.

Cool

Move the cookies and baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies to a cooling rack to cool completely.

These Double Chocolate Peppermint Cookies are fluffy, rich, and the perfect holiday treat! Vegan, Gluten-Free, and made from 9 wholesome ingredients.

Double Chocolate Peppermint Cookies

all purpose gluten-free flour

cacao powder

baking powder

pink himalayan salt

coconut butter, melted*

milk,

peppermint extract

coconut sugar (or sub brown sugar)

chocolate chips

candy canes, crushed (optional)

Preheat the oven to 350F and line a baking sheet with parchment paper or a reusable silicone mat. Sift the flour, cacao powder, baking powder, and salt into a large bowl then set aside. 

Whisk the melted coconut butter, nondairy milk, peppermint extract, and coconut sugar together in a smaller bowl. If the milk is not at room temperature the coconut butter may thicken and start to solidify &#8211; this is okay, just mix everything together until evenly incorporated

Form a well in the center of the dry ingredients and mix the wet ingredients in with a spatula, eventually switching to your hands. Fold the chocolate chips into the batter, then use a cookie scoop or 2-tablespoon measure to form 12 uniform balls of dough.

Press each ball of dough onto the baking sheet (they will not expand much when baking), then sprinkle with crushed candy canes. Bake in the middle rack of the oven for 10 minutes, then remove and let sit on the tray for 5 minutes before using a spatula to transfer the cookies to a cooling rack.

Enjoy warm, or let cool completely before storing in an airtight container at room temperature for up to 10 days.

These cookies are going to be one of my new go to holiday treats! Instead of using 1 cup gluten free flour mix, I ended up using 3/4 cup cassava flour (another great gluten free flour) and they turned out PERFECT! I also threw in some marshmallows in some of them! So delicious!

My boyfriend and I love these chocolate peppermint cookies! They are our go to recipe recently since he doesn't want to buy cookies with palm oil in them anymore.

I did a little experiment and just used what I had at home. I used coconut oil instead of butter and coconut flour instead of the gf flour. They turned out great! Fluffy and not too sweet. And I bet they'll be even better once I get the right ingredients. Thanks Caitlin for another great cookie recipe!

Gosh the texture. I made these with white chocolate chips and it was perfect for triple chocolate. These are also fine to freeze for later.

Chocolate peppermint cookies are a double chocolate cookie filled with fresh peppermint flavor. The perfect Christmas cookie!

Chocolate Peppermint Cookies Recipe

unsalted butter (2 sticks) (, at room temperature)

sugar

brown sugar (, packed)

eggs

vanilla extract

all purpose flour

unsweetened cocoa powder ((I like to sub 1/4 cup special dark powder))

baking soda

fine sea salt or kosher salt

chocolate

Chocolate /ˈtʃɒkᵊlᵻt/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, cream together the butter and sugars. Add the eggs, vanilla and peppermint extract and mix until smooth.

In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15-20 minutes.

Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons). Bake for 8-10 minutes, or until the edges are slightly crisp, yet soft in the middle. Let cookies cool on pan for a few minutes, then move to cooling rack to cool completely.

Dip cookies halfway in melted white chocolate and place on wax paper or parchment paper if desired. Then immediately sprinkle crushed peppermint on top of white chocolate.

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