Easy Brownie Peppermint Cookies [Oil Free]
User Reviews
5
Easy Brownie Peppermint Cookies [Oil Free]
Description
Easy Brownie Peppermint Cookies blend natural peanut butter, maple syrup, and unsweetened applesauce as a moistening base without added oils. Cocoa powder imparts a deep chocolate note paired with peppermint extract for a minty lift. Oat flour and baking powder provide structure, creating a thick, sticky dough that’s portioned into balls and slightly flattened prior to baking.
After baking at 350°F for about 11 minutes, the cookies appear soft and slightly underdone but firm up during a resting period off the heat. Crushed candy canes are gently pressed onto the cookies after they have cooled to set, adding a pleasant peppermint crunch and decorative touch.
The cookies offer a chewy, fudge-like texture and a combination of rich cocoa with bright peppermint. They can be stored at room temperature for a few days, refrigerated for up to a week, or frozen for longer keeping.
Ingredients
- ½ cup peanut butter or crunchy, use natural PB made from just peanuts, smooth
- ¼ cup maple syrup
- ⅓ cup applesauce unsweetened
- 1 teaspoon peppermint extract
- 30 grams cocoa powder approx. ⅓ cup, raw unsweetened
- 25 grams oat flour approx. ¼ cup
- 1 teaspoon baking powder
Optional Garnish
- candy canes crushed
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the peanut butter, maple syrup, applesauce, and peppermint extract to a bowl and mix well. Then add all the dry ingredients: cocoa powder, flour and baking powder and mix until combined. The batter will be thick and sticky.
- Divide the mixture into 8 portions and use damp hands to roll balls that are approx. 1.5” in diameter. Place them on your baking sheet, and re-wet your hands as needed to prevent the batter from sticking to your fingers. Use your finger tips to gently press each one down to give them a spreading head start.
- Bake for 11 minutes, remove from the oven and let them rest for 10 minutes before touching them. Then gently press the candy cane pieces on top of each cookie, if using.
Notes
- Use natural peanut butter made only from peanuts without added sugar, salt, or oils.
- Handle the sticky dough with damp hands to shape cookies easily.
- Remove cookies from the oven when they seem slightly underbaked; they will firm up while resting off the heat.
- Let cookies rest for 10 minutes before adding crushed candy cane topping.
- Store cookies at room temperature for 2-3 days, refrigerate up to 1 week, or freeze up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 149cal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 130mg | 5% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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