Chocolate Peppermint Cookies (Flourless!)
User Reviews
4.9
Chocolate Peppermint Cookies (Flourless!)
Description
This recipe creates soft flourless chocolate cookies flavored with peppermint by using almond butter as the base fat and sweetness from coconut sugar. Ground chia seeds mixed with water form a vegan binder replacing eggs. Cocoa powder adds chocolate flavor balanced by a touch of sea salt and baking soda for leavening. Apple cider vinegar helps activate the baking soda.
Optional mix-ins include dark chocolate chips for pockets of melted chocolate and crushed candy canes sprinkled on top before baking. The cookies bake for about 9 to 12 minutes just until the surface stops appearing wet, ensuring the centers remain soft. The candy cane pieces melt in the oven and harden upon cooling, adding a crunchy peppermint finish.
Once baked, the cookies have a tender texture supported by the almond butter and lack a traditional flour crumb. The peppermint extract and crushed candy cane distinguish the flavor profile as seasonal or festive. Flattening the dough before baking helps the cookies spread evenly.
Ingredients
- 1 tablespoon chia seeds ground
- 3 tablespoons water
- 3/4 cup almond butter creamy, raw
- 3/4 cup coconut sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon peppermint extract
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chips (optional)
- 1 candy cane optional, crushed
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat. In a large bowl, stir together the ground chia seeds and water. This is your "chia egg." (You can use a real egg if you'd rather skip this.)
- Add the almond butter to the chia seed mixture, along with the coconut sugar, cocoa, salt, baking soda, peppermint extract, and vinegar. Stir well until a thick and uniform mixture is created. Gently fold in the chocolate chips, if using, then drop the dough by rounded tablespoonfuls onto the lined baking sheet. Use your hands to gently flatten each cookie.
- If you'd like to add the crushed candy cane pieces to the top, sprinkle them on generously before baking. They will melt in the oven and then re-harden when cooled for a crunchy peppermint-flavored topping.
- Bake the cookies at 350ºF until the cookies have slightly spread and the tops look dry, about 9 to 12 minutes. The cookies will still be very soft to the touch, so it's important that you let them cool on the pan for at least 20 minutes before trying to move them to a wire cooling rack. Allow the cookies to cool completely before serving.
- These cookies can be stored uncovered at room temperature for up to 3 days, but for best shelf life keep them in the fridge or freezer. They should last up to two weeks in the fridge, and up to 3 months in the freezer. If you don't eat them all before then!
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 82mg | 3% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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