Double Chocolate Peppermint Cookies
- Rose Huxford
- Dec 16, 2024
- 3 min read
Updated: Mar 21
My Double Chocolate Peppermint Cookies have a brownie-like taste! They are soft and fudgy, with a burst of peppermint that stands out in these delicious low-sugar, dairy free and gluten free cookies.
Looking for a holiday cookie that's low in sugar, free of dairy and gluten, resembles a fudgy brownie, and is bursting with peppermint flavor? Look no further! My Double Chocolate Peppermint Cookies are delicious and make perfect holiday gifts. Let the cookies cool completely, as they can crumble when warm but turn fudgy once cooled. They freeze well and can be stored for up to a month. Enjoy!
Double Chocolate Peppermint Cookies
Yields: 24 cookies
Pre-heat oven: 375 degree F
Prep-time: 5 minutes
Bake-time: 10-12 minutes
Cool-time: 10-15 minutes
Total-time: ~40 minutes
Equipment: Stand or hand electric mixer, 2 large bowls, 2 baking sheet pans, baking mat or parchment paper, measuring cups, measuring spoons, whisk, spatula, liquid measuring cup (microwave safe), spoon, cooling racks
Ingredients
2 sticks vegan butter (I like Earth Balance), softened
1/8 tsp monk fruit powder extract
1/2 cup coconut sugar
1 egg, room temperature
2 tsp pure peppermint extract
1 tsp pure vanilla extract
2 tbsp non-dairy milk (I like oat milk)
1/3 cup + 2 tbsp 1 to 1 Ratio Gluten Free Baking Flour or regular all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 1/2 cup vegan chocolate chips, or regular semi-sweet chocolate chips
1/2 cup vegan peppermint chips, or regular peppermint chips
Topping
6 oz vegan chocolate chips, or regular chocolate chips
1-2 tsp coconut oil
1/2 tsp pure peppermint extract
crushed candy cane bits
Directions
Pre-heat the oven to 375 degree F.
Line baking sheet pans with either a baking mat or parchment paper. Set it aside.
In one large bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder, chocolate chips, and peppermint chips.
With a stand or hand electric mixer, cream the butter. Add the monk fruit powder and coconut sugar, beating for approximately 10 seconds until well combined. Then, incorporate the egg, peppermint extract, vanilla extract, and non-dairy milk. Blend for another 20 seconds until the mixture is creamy, ensuring to scrape the bottom and sides of the bowl to fully mix all the ingredients.
Next, gradually incorporate the dry mixture into your wet mixture using a 1/4 measuring cup. I prefer adding 1/4 cup at a time, making sure the dry mixture is fully blended in after each addition. Repeat this process until the flour mixture is completely used up.
Roll the cookies into 1-inch balls. Leave space in between on the cookie sheet.
Bake for about 10-12 minutes.
Allow the cookies to cool for a couple of minutes before transferring them to the cooling rack.
While the cookies are cooling, let's make the topping.
In a liquid measuring cup, combine the chocolate chips and coconut oil. Microwave the mixture, stirring every 30 seconds, until both the chocolate and coconut oil are fully melted.
After the cookies have cooled, use a spoon to place some chocolate sauce in the center of each cookie, then sprinkle with crushed peppermint candy bits. Let the cookies set completely.
To freeze the cookies, allow them to set for approximately an hour. Then, arrange them in a cookie tin without overlapping and place them in the freezer. This method will keep the cookies fresh for around a month. After the cookies have fully set in the freezer, you can stack them.
If you intend to store the cookies on the counter, put them in an airtight container. They will stay fresh for about 5 days.
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