We’re almost in December and I’m in holiday baking mode! Almost more so this year because 1) we aren’t really supposed to be leaving the house thanks to rising COVID-19 numbers; and 2) is there anything else better to do haha? Staying in has really made me realize all the festivities I took for granted like Christmas parties, having dinner with friends and family, Christmas events in the city etc. However, every year I’m always overwhelmed with my to-do list so I GUESS a slow Christmas season isn’t doing any harm!!
Chocolate & Peppermint is one of my FAVOURITE holiday combinations. It just tastes so fresh and a good balance between flavours. If it’s not your thing, you can always omit the peppermint extract & candy cane topping and viola! Just a delicious cookie. These cookies are super soft, dairy-free, gluten and grain free since I used almond flour and coconut flour. Note: most commercial baking powders contain cornstarch so if you want a truly grain free recipe, make sure to get one without corn starch in the ingredient list. I get mine in the natural section of my local store.
Funnily enough, I meant to photograph this recipe for you but the first time I made it, we ate the entire batch before I had a chance to do so…so I knew I definitely had to share this recipe 🙂 It’s THAT good.
After baking, I added a crushed candy cane topping for some extra crunch but it’s 100% optional and mostly just cute to look at. If you’re like me and like to reheat your cookies, I would avoid the candy cane topping. A warm cookie with some almond milk is just the best treat! To reheat the cookies, I would throw them in the microwave for 30 seconds.
P.s. if you’re looking for a cooling rack, I really like the ones from Wilton Industries. They are stable and not flimsy like some I’ve tried. You can check the ones I have out by clicking here.
These cookies can be frozen for a few months in an airtight container (avoid that burnt freezer taste). Just make sure to thaw them overnight before enjoying.
I hope you love this recipe as much as me! Please remember to tag me in your creations on social @balancingandie. I just love seeing your photos.
Grain Free Double Chocolate Peppermint Cookies
- It is important to measure your flour properly, especially coconut flour as it is very dry and can impact the texture of the cookies. I like to spoon the flour into the measuring cup. Do not pack in the flour to measure!!
- You can use your nut butter of choice. I like almond as it is a nice mild butter but that is also what I usually have on hand.
- Since the cookies are dark, it can be hard to tell when they are done. I like to bake for 10 minutes and then check the top and bottom to see how much longer they need.
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup cacao powder
- 1/3 cup chocolate chips
- 1 tsp baking powder (grain free if required)
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup coconut oil, softened
- 1/4 cup almond butter
- 1/2 cup coconut sugar (or brown sugar)
- 2 tbsp almond milk
- 2 tbsp honey or maple syrup
- 1 whole egg, room temperature
- 1 tsp peppermint extract (more if you like stronger flavour)
- 1 tsp vanilla extract
- 1 Crushed candy cane
- Preheat oven to 350F and line baking tray with parchment paper or a silicon mat.
- In a small bowl, mix dry ingredients.
- In a large bowl, mix the coconut oil, almond butter and coconut sugar until the coconut sugar is dissolved and less grainy. Add remaining wet ingredients to bowl and stir well.
- Add dry ingredients to wet ingredients and stir to incorporate. Let sit for a few minutes while the coconut flour absorbs the liquid.
- Scoop out evenly shaped balls on the tray and flatten lightly. Repeat with the entire mixture. This recipe makes about 9-12 cookies based on size.
- Bake for 10-12 minutes until center of cookie is slightly firm and the bottom is lightly brown. I like to take them out early so the pan can finish cooking them and they are more gooey in the center. Transfer to cooling rack, dust with crushed candy cane (if using) and enjoy!