Description

Bake a double batch of these delicious crispy chocolate peppermint cookies that are also gluten-free and flourless. With just 6 healthier ingredients, dunked in dark chocolate, and garnished with crushed candy canes, they are perfect for the holiday season or anytime you’re craving a decadent chocolate treat!

Ingredients

Scale

1 cup (256g) Chocolate SunButter
1/3 cup (105g) maple syrup (or agave)
1 tbsp tapioca starch (or arrowroot or cornstarch)
1/2 tsp baking soda
1/4 tsp salt
1/2–1 tsp peppermint extract (or 5–10 drops pure peppermint essential oil)
Chocolate coating: 4oz dark chocolate + 1 tsp coconut oil, plus crushed candy canes for garnish

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Instructions

Preheat the oven to 325°F in line a sheet pan with parchment paper.
In a large mixing bowl, combined the Chocolate SunButter, maple syrup, tapioca starch, baking soda, salt, and peppermint extract.
Beat with a hand mixer for 2-3 minutes until it comes together into a scoop-able dough consistency (it will seem way too liquidy at first, just keep going it will happen!)
Use a cookie scoop to place balls of dough (1-1.5 tbsp per cookie) on the prepared baking pan, leaving plenty of room in between for spread spreading (6 per pan max).
Bake for 14-15 minutes at 325°F.
Optional: Immediately after removing from the oven, use a large round cookie cutter so scoot in the sides of the cookies to make perfect circles and create some extra crinkle. Work quickly, the cookies must be hot.
Allow the cookies to cool on the pan for 10 minutes, then transfer to a cooling rack.
Repeat with the remaining batter, you will get about 12.
Once the cookies are completely cool, melt the dark chocolate with the coconut oil. Whisk together until smooth.
Dip each cookie halfway in dark chocolate, then place on a baking sheet lined with wax paper and sprinkle the wet chocolate with crushed candy canes. Refrigerate until chocolate is set.

Keywords: gluten free, Christmas, holiday, chocolate, candy cane, easy, grain free, flourless, healthy, easy, dairy free