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RECIPE
11 INGREDIENTS7 STEPS1HR 20MIN

Double Chocolate Peppermint Cookies

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Food by Maria

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These chocolate peppermint cookies are easy to make and perfect for the holiday season.
1HR 20MIN
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3/4 cup
Unsalted Butter , room temperature
vegan or regular
1 1/4 cups
Brown Sugar
1
1 tsp
Peppermint Extract
3/4 cup
I used Bob's Red Mill
1/2 cup
Coconut Flour
I used Bob's Red Mill
1/2 cup
Unsweetened Cocoa Powder
3/4 tsp
Baking Soda
1 tsp
1 cup
Semi-Sweet Chocolate Chips
2
Large  Candy Canes , crushed

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Author's Notes

Want even more chocolate flavor? Feel free to press a small piece of dark chocolate into the top of each cookie before baking!

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, using a hand mixer, mix together the Unsalted Butter (3/4 cup) and Brown Sugar (1 1/4 cup) till creamed.
Step 3
To the bowl, add the Egg (1) and Peppermint Extract (1 teaspoon). Mix for 1 minute.
Step 4
To the bowl, begin combining the Coconut Flour (1/2 cup), Baking Soda (3/4 teaspoon), All-Purpose Flour (3/4 cup), Salt (1 teaspoon), Semi-Sweet Chocolate Chips (1 cup), and Unsweetened Cocoa Powder (1/2 cup).
Step 5
Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.
Step 6
Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet. You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies. Leave around 1 1/2 inches per cookie.
Step 7
Bake for 10-11 minutes. Dust each cookie with some crushed Candy Cane (2) immediately. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely.

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