Vegan Double Chocolate Peppermint Cookies
These delicious holiday double chocolate peppermint cookies are made with simple ingredients like dark chocolate, coconut oil, and almond flour. They're filled with chocolate chips and topped with crushed peppermints!
Ingredients
- 1 ½ cups Almond Flour not almond meal
- ½ cup Cocoa Powder
- ½ cup Coconut Sugar or 1/4 cup Truvia
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 Flax Egg 1 tbs ground flax seeds + 2.5 tbs water
- ¼ cup Coconut OIl melted
- 1 tsp Vanilla
- ¼ tsp Peppermint Extract
- ½ cup Dark Chocolate Chips melted
- ¼ cup Dark Chocolate Chips
- ¼ cup Peppermint Candies crushed
Instructions
- Preheat oven to 350F.
- Make the flax egg by combining 1 tbs ground flax and 2.5 tbs water. Let sit for a few minutes.
- In a microwave-safe bowl or saucepan melt 1/2 cup chocolate chips.
- Meanwhile place the almond flour, cocoa powder, Truvia, coconut oil, and baking soda into a bowl and mix to combine.
- Add in the flax egg, melted chocolate, and vanilla.
- Fold in 1/4 cup chocolate chips. Chill dough in the freezer for 10-15 minutes.
- Prepare a baking sheet with parchment paper. Use a cookie scooper to make 2 inch round cookies and place them on the cookie sheet about 1-2 inches apart.
- Bake for 12 minutes.
- Immediately removing from the oven, press the cookies down slightly using the back of a spoon. Let cool.
- Once cooled, chop up the peppermint candies and sprinkle on top.
Notes
Store in an airtight container.