Imagine sinking your teeth into a perfectly crisp, decadently chocolatey cookie that's not just delicious, but also completely vegan and packed with festive peppermint flavor. These aren't your ordinary cookies - they're a game-changing treat that proves plant-based desserts can be mind-blowingly delectable! Whether you're a committed vegan, a health-conscious sweet tooth, or just someone looking to impress friends with an incredible homemade cookie, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 18 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks
- 1/4 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt until well combined and free of lumps.
- In a separate large bowl, mix melted coconut oil, maple syrup, vanilla extract, and peppermint extract until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until a consistent cookie dough forms. The mixture should be slightly crumbly but hold together when pressed.
- Fold in the dark chocolate chunks, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your palm, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store 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 to maintain the right dough consistency.
- Use high-quality dark chocolate chunks for the most intense flavor.
- Don't overmix the dough - a slightly crumbly texture is key to achieving the perfect cookie.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely to allow them to set and develop their ideal texture.
- For extra peppermint punch, you can sprinkle crushed candy canes on top before baking.
- Store in an airtight container to maintain freshness and prevent them from drying out.
- For best results, use fresh, room-temperature ingredients.
- If the dough seems too dry, add a tiny bit more maple syrup; if too wet, add a bit more almond flour.
- These cookies are best enjoyed within 3-5 days of baking for optimal taste and texture.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 10g
Protein: 2g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 0mg
