These dark chocolate peppermint coconut oil cookies are made with whole wheat flour and coconut oil instead of butter! They also require no dough chilling!
I’m finally getting around to posting a Christmas cookie recipe on the site! I’ve been wanting to post them since I made a Halloween version on Instagram. I LOVE these cookies. They don’t require a mixer or any chilling time, which are huge bonuses for me. I’m too impatient to wait for cookie dough to chill! Although, it is sometimes necessary. Not with these beauties though. You’re minutes away from super delicious dark chocolate peppermint cookies that taste like the holidays.
Another cool thing about these is that I used coconut oil instead of butter. And whole wheat pastry flour so they’re sorta lightened up? Yes?
I love how crinkly the tops get!
I’m super excited because this weekend I have an annual cookie bake to attend with my closest friends and their moms. We’ve been doing it with the same group of people for YEARS and it’s something I look forward to all year! Last year my best friend and I made these macarons that were to.die.for. And so gorgeous. They seriously took HOURS to make and were definitely a labor of love.
This year, I’m planning on making these cookies and a couple others! Not as time intensive, but equally as delish!
These cookies are reminiscent of a brownie in texture, with a slight peppermint essence and rich chocolate flavor. Then, you get the little bits of peppermint on top and melted chocolate. SO good!
This recipe makes a small batch, so you won’t be waist deep in cookies. Not that that’s ever a bad thing!
Dark Chocolate Peppermint Coconut Oil Cookies
These dark chocolate peppermint coconut oil cookies are made with whole wheat flour and coconut oil instead of butter! They also require no dough chilling!
Ingredients
- 1 cup whole wheat pastry flour (not regular whole wheat, this is a finer ground version)
- 1/2 cup unsweetened dark cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, loosely packed
- 1 large egg, + 2 tablespoons coconut oil, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 3 ounces chopped dark chocolate, for melting
- crushed candy canes for garnish
Instructions
Preheat oven to 375℉. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another medium bowl, whisk together the sugar, brown sugar, egg, coconut oil, vanilla, and peppermint extract until smooth. Add the dry ingredients to the wet and mix until combined.
Roll into 2 tablespoon sized balls and put on a cookie sheet. Bake for 12 minutes or until set in the center. They will be delicate when hot, but they will set up as they cool! Let cool for several minutes on the cookie sheet, then transfer to a cooling rack to cool the rest of the way.
In a microwave safe bowl, add the chopped dark chocolate. Heat in 30 second increments until melted, stirring between each. Drizzle cooled cookies with chocolate, and sprinkle with crushed candy canes. Devour!
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