Once December hits, there’s a good chance your pantry suddenly becomes jam-packed with candy canes and your calendar gets booked up with holiday parties. One way to put all those minty sticks to good use and win your upcoming (COVID-safe) cookie swaps? Whip up a batch of these chocolate peppermint cookies.
Double Chocolate Peppermint Cookies
Makes: 22 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients:
Directions:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the coconut oil, coconut sugar, and cane sugar with an electric mixer until smooth.
- To the oil and sugar mixture, add the peppermint extract, egg, and almond milk. Beat together until well combined.
- Slowly add the dry mixture into the wet, mixing with a rubber spatula just until combined. Fold in the chocolate chips.
- Form 22 balls of dough and place them on the baking sheet. Gently flatten the cookies with your hands or the bottom of a cup.
- Evenly sprinkle the crushed candy canes on top of each cookie, gently pressing the candy down into the cookies.
- Bake cookies until the bottoms are lightly browned, about 8 to 12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Nutrition facts per cookie: 100 calories, 4g fat, 3g saturated fat, 15g carbs, 1g fiber, 10g sugar, 1g protein
