1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Updated: Mar 14


These chocolate peppermint cookies are soft, chewy and topped with crushed candy canes for the perfect holiday treat. They are flourless, naturally sweetened and come together quickly in just one bowl!

Ingredients

  1. 2 eggs (if vegan, 2 Tbsp ground flaxseed, 5 Tbsp water)

  2. 1/4 cup melted butter, if vegan use melted coconut oil

  3. 1/3 cup coconut sugar

  4. 1 tsp vanilla extract

  5. 1/4 tsp peppermint extract

  6. 3/4 cup almond flour

  7. 1/3 cup tapioca flour (also called tapioca starch)

  8. 1/3 cup cocoa powder

  9. 1/2 tsp baking powder

  10. 1/4 tsp sea salt

  11. 1/2 cup vegan (or not) semisweet or dark chocolate chips

  12. 2-4 Tbsp crushed candy canes

Instructions

  • Preheat the oven to 350 degrees F (176 C) and line a cookie sheet with parchment paper.

  • If making vegan “eggs”, mix flax meal and water to create flax eggs. Let stand for 5 minutes to thicken.

  • To the eggs (vegan or regular), add melted butter or coconut oil, coconut (or cane) sugar, vanilla extract, and peppermint extract. Whisk well to combine. The mixture should have the texture of caramel.

  • To the wet ingredients, add almond flour, tapioca flour, cocoa powder, baking powder, and salt. Mix the wet and dry ingredients together with a spatula until thoroughly combined and there are no streaks of flour left remaining. Add in the chocolate chips and stir again. It should be a thick batter.

  • Using a small spoon, scoop out 12 equally sized cookies and place them onto the prepared baking sheet. Flatten the cookies slightly so there is a place for the crushed candy canes to go. Onto each cookie, sprinkle 1/2 -1 teaspoon of crushed candy cane. Press down gently to help the candy canes stick to the cookies.

  • Bake for 12-15 minutes. The candy cane will be melted and the cookies slightly soft. Let cool at least 10 minutes before enjoying!

  • Best when fresh. Store leftovers covered at room temperature for 1-2 days, in the refrigerator 4-5 days, or in the freezer for up to 1 month.

Recipe Credit: Minimalist Baker