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Crispy, chocolaty, and full of holiday vibes, these vegan, gluten-free Double Chocolate Peppermint Cookies are perfect for Christmas or every single day!
Not sure if it’s because Christmas is coming, I just want something sweets and filled with fresh peppermint flavor. And I think we could agree on chocolate being a perfect partner for peppermint.
These cookies are vegan (duh) and gluten-free. So, hello my gluten-intolerant friends. :))
In terms of texture, they are super crispy. I’m more of a crispy-cookie person, so, yeah, I made them mostly for myself.
However, I would love to share these cookies with a little Christmas vibe with you. So here are the super crispy, spirited chocolate peppermint cookies that you can make during the holiday. They will also be perfect edible gifts if you’re looking for any.
Ingredients
- Oat flour, I grind some oat flakes in my grinder
- Almond flour
- Cocoa Powder
- Coconut Sugar
- Baking Powder
- Baking Soda
- Salt
- Coconut Oil
- Cacao Butter
- Cold Water
- Chocolate Chips
- Peppermint Candy Bar
How to Make Double Chocolate Peppermint Cookies
It’s quite easy to make these goodies. You just need to:
- Mix the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Add the melted coconut oil and cacao butter. Mix to combine.
- Add a tablespoon of cold water and mix. The mixture should be able to stick together when pressed.
- Scoop about a tablespoon of the mixture and roll them into a ball. Place it on the baking mat and flat it with your palm. Repeat to finish all mixture.
- Add the chocolate chips and crushed peppermint candy bar on top of each chocolate.
- Bake in the preheated oven for 10-12 minutes until the cookies are dry on the touch.
- Remove the baking sheet from the oven and sprinkle more crushed candy bars on top for decoration. Let the cookies sit for 10 minutes before transferring them onto a wire rack to cool down completely.
Substitution
Almond flour: Due to the recent “bee issue”, I’ve tried my best to reduce the usage of California almonds. Right now I often ground Australian almond flakes in my grinder to make almond flour. You can also use ground almonds but it will be a bit harder.
Coconut Sugar: I personally like to use coconut sugar for its caramel-y flavor. You can also use sucanat or cane sugar.
Cacao Butter: I use cacao butter to enhance the overall chocolate flavor. You can just use coconut oil instead if you have a hard time getting cacao butter.
Cold Water: You can also use any plant milk as well.
How to Store Double Chocolate Peppermint Cookies
In order to keep the cookies crispy, it’s best to store them in an air-tight jar. You can either store them on the counter or in the fridge.
I usually just put them on the counter because I finish them pretty soon. And if it’s in the holiday seasons, there’s no reason to let the cookies going into hibernation, right? (wink wink)
I hope you enjoy these cookies as much as I do. And Merry Christmas! Ho ho ho.
Hungry for more?
- Vegan Brownies with Aquafaba Chocolate Mousse Frosting (Gluten-free)
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Full Recipe
Crispy Double Chocolate Peppermint Cookies (vegan, gluten-free)
Ingredients
- 45 g oat flour, 1/2 cup
- 23 g almond flour, * 1/4 cup
- 2 Tbsp cocoa powder
- 4 Tbsp coconut sugar, **
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- salt
- 1 Tbsp coconut oil
- 1 Tbsp cacao butter, or coconut oil***
- 1 Tbsp cold water, ***
- 1-2 Tbsp vegan dark chocolate chips
- 1-2 peppermint candy bar, crushed
Instructions
- Preheat the oven to 175 C / 350 F. Line a baking sheet with a baking mat or parchment paper.
- In a big mixing bowl, add the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the melted coconut oil and cacao butter. Mix to combine.
- Add a tablespoon of cold water and mix. The mixture should be able to stick together when pressed. If the mixture is too dry, add a teaspoon of water at a time to help to bind. If the mixture is too wet, add a little almond flour.
- Scoop about a tablespoon of the mixture and roll them into a ball. Place it on the baking mat and flat it with your palm. These cookies will not spread much in the oven so you can shape them into the final look that you’re looking forward to. Repeat to finish all mixture.
- Add the chocolate chips and crushed peppermint candy bar on top of each chocolate.
- Bake for 12-15 minutes until the cookies are dry on the touch.
- Remove the baking sheet from the oven and sprinkle more crushed candy bars on top for decoration. Let the cookies sit for 10 minutes before transferring them onto a wire rack to cool down completely.
Notes
- *Almond flour: Due to the recent “bee issue”, I’ve tried my best to reduce the usage of California almonds. Right now I often ground Australian almond flakes in my grinder to make almond flour.
- **Coconut sugar: You can use sucant or cane sugar as well.
- ***Cacao butter: I use it to enhance the overall cacao flavor. You can just coconut oil if it’s too hard for you to get.
- ****Cold water: You can also use any plant milk. Storage: Store the cookies in an air-tight jar for 2-3 weeks.
2 Comments
Can I substitute almond flour with all purpose flour? Or with oat flour?
Hi Juno, changing flour will change the final texture. You can try but I haven’t tried other flour substitutions so I’m not sure how they would turn out.