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Double Chocolate Peppermint Cookies

(GF, DF, OIL-FREE) Recipe by Gabriella Gavalas
Print Recipe
Servings 10 cookies

Ingredients
  

  • ¼ cup of nut butter
  • ¼ cup of 100% pure maple syrup
  • 1 egg
  • 1½ tablespoons of unsweetened plant-based milk almond, coconut, etc.
  • 2 tablespoons of unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure peppermint extract
  • 1 ¼ cup gluten-free flour
  • ½ cup organic cacao powder
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ½ cup dark chocolate chunks
  • ½ cup crushed candy canes

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper or spray with non-stick cooking spray (I like this coconut cooking spray for desserts).
  • Combine wet and dry ingredients (excluding the crushed candy canes) in two separate mixing bowls.
  • Add wet ingredients into the bowl with dry ingredients, and mix until well combined.
  • Take about 2 tablespoons of the mixture and roll into a ball, and place on the parchment paper, gently pressing down to flatten the cookies.
  • Continue with the rest of the mixture, making sure to leave about ½ an inch in between each cookie.
  • Sprinkle on top the crushed candy canes and then bake for 8-10 minutes at 350 degrees Fahrenheit.
  • Once finished, let cool, and if desired, dip the cookies in melted dark chocolate and the rest of the crushed candy canes.