Chapter Thirty-Four

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Chocolate Peppermint Cookies

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These cookies are perfect for this holiday season. Chewy, chocolatey, pepperminty, absolutely divine. All without refined sugar or gluten. This recipe is about to become your new favorite. It’s got such good, delicious cookie flavor it’ll be sure to please any crowd. The peppermint kick and the soft chocolate taste perfectly compliment each other for a wonderful bake.

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The cookie dough here is an almond base, with cocoa for chocolate flavor and maple for sugary sweetness. The peppermint extract helps to give that holiday kick, the egg gives stability, and the coconut oil helps for all the flavors to meld together. Side from the ¼ cup of softened butter you’re going to stream in a ½ tbsp of coconut oil melted. This will help for the dough to stick and be perfectly moldable.

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I try to use a darker cocoa, or dutch cocoa in this recipe because I want it to have a deep and rich color. It gives such a lovely contrast with the crushed candy canes. Which I just put in a ziploc back and beat with a spoon, most candy canes are already pretty brittle and don't need much smashing! Aside from that you just want to use another half tablespoon of coconut oil to melt with your chocolate in 30 second bursts in the microwave, mixing between each burst. To drizzle over top of your cookies. This will help the candy canes stick to your cookie.

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Maple sugar is a favorite of mine to use in recipes like this because it balances any overpowering flavor from the chocolate or peppermint. You want a refined free sugar that mimics the taste of granulated sugar the most, which so far in my experience is maple sugar.

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