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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!
With the holidays right around the corner, it’s time to get your cooking baking on! I don’t know about you, but I start planning my Christmas cookie list in November because I’m just that excited to make delicious festive baked goods.
It doesn’t get much better than chocolate and peppermint, especially in a Christmas cookie.
These double chocolate peppermint cookies are made with almond flour, cacao powder, coconut oil, flax egg, chocolate chips, peppermint extract, and Truvia® Cane Sugar Blend.
Aside from using Truvia in cookies, I love adding it to my brownies, bars, cakes, chia pudding, oatmeal, anything that I would use regular sugar. That’s the beauty of it! It’s so versatile and tastes just like good old sugar.
These cookies would be a great dessert to bring to a holiday party or keep on hand when you want a little sweet treat. Not to mention, they’re super easy to make! I just tossed my ingredients into a bowl and mixed until combined. Chilled the dough in the freezer for 10-15 minutes then scooped them onto a parchment-lined baking sheet using a cookie scooper.
Once they were done baking and warm out of the oven, I used the bottom of a measuring cup to press them down slightly. Once they finished cooling, I finished them with crushed peppermint candies. The perfect touch to making them extra festive!
If you try this recipe, let me know! I love seeing your comments, ratings, and photos tagged #livingwellwithnic on Instagram. Cheers, friends!
Vegan Double Chocolate Peppermint Cookies
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.
