Chocolate Peppermint Cookies
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
18 cookies
-
Calories
136 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Chocolate Peppermint Cookies
Description
Chocolate Peppermint Cookies start with almond butter mixed with flaxseed or egg as a binder, sweetened with maple syrup and flavored with cocoa powder and both vanilla and peppermint extracts. Baking soda helps them rise slightly while the salt balances the sweetness. The dough includes chocolate chips for richness. After baking at 350ºF for 12 minutes, crushed peppermint candies are sprinkled on top before the cookies cool. The result is a chewy, soft cookie with a deep chocolate taste and a refreshing peppermint finish. The crushed candies provide a crunchy texture on the cookie surface.
These cookies make a good treat for the holidays or any time a mint-chocolate combination is desired. The peppermint is subtle enough not to overpower the chocolate or almond butter flavor. They can be enjoyed on their own or paired with coffee or tea.
For best results, use a natural, drippy almond butter and maple syrup rather than granulated sugar to maintain moisture. Store the cooled cookies in an airtight container with parchment paper between layers to prevent sticking, and consume within a week for freshness. Freezing is also an option for longer storage.
Ingredients
- 1 cup almond butter I used Wild Friends, drippy
- 1 Flaxseed or one regular egg, used as egg substitute
- ½ cup maple syrup
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon salt skip if your nut butter has salt
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup chocolate chips I used Lily's
- peppermint candies crushed, or candy canes, a few
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl combine all ingredients, except for the chocolate chips and crushed peppermint candies.
- Fold in chocolate chips.
- Scoop out the cookie batter using a small/medium cooking scoop or a Tablespoon and place on baking sheet giving about 1 ½ inches between each cookie. Press cookies down slightly.
- Bake for 12 minutes.
- While cookies are baking, crush your peppermint candies or candy canes by placing unwrapped candies in a plastic bag, using the back of a wooden spoon to crush the candy into small bits.
- Remove cookies from the oven and immediately sprinkle crushed peppermint candies over cookies.
- Let cookies cool completely before touching or removing.
Notes
- Natural, drippy almond butter works best; other nut butters may change the flavor.
- Maple syrup helps keep the cookies moist; coconut sugar may cause dryness.
- Honey is a possible non-vegan alternative to maple syrup.
- Store cooled cookies in an airtight container refrigerated up to 1 week or freeze for longer storage.
- Use parchment paper between cookie layers to prevent peppermint candy pieces from sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 136kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 85mg | 4% |
| Potassium | 81mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
