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
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Preheat oven to 375℉. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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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.
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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.
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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!