Chocolate Peppermint Cookies
Ingredients
The cookie dough
-
¾
cup
vegan or regular unsalted butter
-
1¼
cup
brown sugar
-
1
large
egg
-
1
tsp
peppermint extract
-
¾
cup
Bob’s Red Mill All-Purpose Flour
-
½
cup
Bob’s Red Mill Coconut Flour
-
½
cup
cocoa powder
-
¾
tsp
baking soda
-
1
tsp
salt
-
1
cup
semi-sweet chocolate, chopped
The topping
-
2
large
candy canes, crushed
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar using a hand mixer.
- Add the egg and peppermint extract to the bowl and mix for 1 minute.
- Combine the rest of the ingredients, except for the crushed candy canes, into the bowl.
- Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour.
- Using a cookie scoop or spoon, scoop, roll, and flatten the dough onto the baking sheets, leaving space between each cookie.
- Bake for 10-11 minutes, then immediately dust each cookie with crushed candy cane.
- Let the cookies sit on the baking sheet for 3 minutes before transferring them to a cooling rack.
Nutrition Facts (estimated)
Servings
24
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
200mg
Cholesterol
20mg
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