Double Chocolate Peppermint Cookies
Gluten-Free, Grain-Free, Dairy-Free
Servings: 20 Cookies
Ingredients
- 1 ¼ cup superfine almond flour
- ¾ cup plus 2 tablespoons tapioca flour
- ¼ cup plus 2 tablespoons cacao powder
- 2 teaspoons espresso powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup coconut sugar
- 1 large egg, room temperature
- ¼ cup liquid coconut oil
- ¼ cup maple syrup
- ⅓ cup crushed peppermint, plus more for garnish
- ¾ cup semi-sweet chocolate chips, plus more for garnish use dairy-free chips to keep dairy-free (I like Hu Kitchen, Lily's or Enjoy Life brand)
- ½ cup white chocolate chips, plus more for garnish; use dairy-free chips to keep dairy-free (I like Lily's or Enjoy Life brand)
Instructions
- In a large bowl, combine the almond flour, tapioca flour, cacao powder, espresso powder, baking soda, baking powder, and salt. Whisk until there are no clumps and it is well combined. Set aside.
- In a stand mixer with a fitted paddle attachment, combine the coconut sugar, egg, coconut oil, and maple syrup. Mix on medium speed for 2 to 3 minutes until well combined.
- Adjust the mixer speed to medium-low, and working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1 to 2 minutes until everything is well combined.
- Add the crushed peppermint, chocolate chips and white chocolate chips, and gently fold into the dough until just combined. Cover with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours (I know it’s hard to wait, but it really helps the flavors mend and the grain-free dough to thicken/harden a bit, making it perfectly delicious and easy to work with!)
- Once your cookies only have a short amount of resting time left, preheat the oven to 350℉ and line two large baking sheets with parchment paper. When the dough is ready, scoop dough by rounded 1 - 1.5 tablespoons onto the prepared baking sheets, placing at least 2 inches apart. I like to press extra crushed peppermint and chocolate chips into the top of the cookies too.
- Transfer to the oven and bake until the cookies are cooked on the edges, yet still soft in the centers, 10 to 12 minutes. Don’t over-bake your cookies or they will be too hard!
- Remove from the oven and let cool slightly on the baking sheet, about 5 minutes. Transfer to a wire baking rack and let cool.