Double Chocolate Peppermint Cookies (Paleo)
These double chocolate peppermint cookies are rich and fudgy cookies with a hint of peppermint, drizzled with dark chocolate and sprinkled with crushed peppermint candies. No one will know they're grain free, dairy free and refined sugar free!
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Servings: 18 cookies
INGREDIENTS
- 1/3 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- Optional: 2 teaspoons instant espresso powder for mocha flavor
- 1/2 teaspoon salt
- 1/2 cup coconut oil softened to room temperature (not melted)
- 2/3 cup coconut sugar
- 2 eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 cup chopped dark chocolate (Lily's brand is best for low carb option and Hu) is a great paleo option plus more for topping
- Topping: melted dark chocolate and crushed peppermint
INSTRUCTIONS
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
- In a medium bowl whisk together the coconut flour, cocoa powder, espresso powder (if using), baking soda and salt and set aside.
- Beat the coconut oil and coconut sugar together. It will be pretty crumbly at first then start to come together and smooth. Add the eggs, peppermint extract and vanilla and mix until smooth, 1-2 minutes.
- Slowly add the dry ingredients to the wet ingredients and beat on low until incorporated. Stir in dark chocolate with a rubber spatula.
- Use a large tablespoon or cookie scoop and place cookie dough 2 inches apart on the prepared baking sheet. Top each cookie with extra chocolate chunks if desired before baking. Bake for 8-10 minutes or until they’re set around the edges and top. When they come out of the oven lift the edges of the cookie sheet (using hot pads) and bang the baking pan against the stove or counter a few times to flatten the cookies.
- Allow to cool for 3-5 minutes on the cookie sheet, then transfer to wire rack to cool completely.
- For the topping, melt the chocolate in the microwave in 30 second intervals. Place a piece of parchment paper under the cooling rack to catch any extra chocolate. Use a spoon to drizzle the melted chocolate back and forth across the cookies. Top with crushed peppermint candies.
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 11.6g | Protein: 1.8g | Fat: 8.3g | Cholesterol: 20.9mg | Sodium: 115mg | Fiber: 1.7g | Sugar: 8.8g
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