Imagine biting into a perfectly crisp, wonderfully minty cookie that not only satisfies your sweet tooth but also caters to your dietary needs. These Vegan Gluten-Free Peppermint Cookies are a festive dream come true, delivering all the classic holiday flavor without compromise. Whether you're managing food allergies, following a plant-based lifestyle, or simply craving a delightful seasonal treat, these cookies promise to be your new favorite winter indulgence.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon peppermint extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Crushed peppermint candies for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring even coverage and preventing cookie sticking.
- In a large mixing bowl, thoroughly combine almond flour, coconut flour, baking soda, and salt, whisking until all dry ingredients are evenly distributed.
- In a separate medium bowl, whisk together melted coconut oil, maple syrup, and peppermint extract until the mixture is smooth and well-incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until a consistent, slightly sticky dough forms.
- Allow the dough to rest for 5 minutes, which helps the coconut flour absorb moisture and makes the dough easier to handle.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a uniform circular shape, approximately 1/4 inch thick.
- Sprinkle crushed peppermint candies over the top of each cookie, pressing lightly to ensure they adhere to the surface.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your coconut oil is melted but not hot when mixing ingredients to prevent ingredient separation.
- Let the dough rest for exactly 5 minutes - this helps bind the gluten-free flours and improves cookie texture.
- Use a cookie scoop for uniform size and even baking, which helps create professional-looking cookies.
- Don't overbake! Remove cookies when edges are just turning golden to maintain a soft, chewy center.
- For extra peppermint punch, use high-quality peppermint extract and consider adding a few drops more if you love intense mint flavor.
- Crush peppermint candies just before topping to maintain their vibrant color and prevent moisture absorption.
- Allow cookies to cool completely before storing to prevent moisture buildup and maintain crispness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
