Double Chocolate Peppermint Cookies. Need I say more?! Let’s bake!
Getting in the Christmas spirit in Miami can be extremely hard when it’s 85 degrees outside. Let’s be honest, flip flops and Christmas carols don’t always go together.
But I’m completely sure that if you crank up your oven and make these Double Chocolate Peppermint Cookies you’re going to be singing Jingle Bells all month long!
I’ve been making these cookies for a few years now. They’re a family favorite, a perfect little snack to munch on, or a great homemade gift to give your loved ones.
Like most of my baked goods, all you need is one bowl and a sheet pan!
Because this recipe calls for almond butter, please make sure you use a thick almond butter. If your almond butter is too oily, these Double Chocolate Peppermint Cookies will turn out gross and flat. In other words, you want thick and chewy!
This is the almond butter I use and it never fails me! Gaby and I actually eat this stuff by the spoonfuls. Anybody else out there sit on the counters with your kid(s) and take turns eating spoonfuls of almond butter?! Maybe it sounds weird, but we have the best conversations during these sweet moments. There’s a lot you can learn from a four year old. WHEW! (Jesus, help me during the teenage years.)
Okay, back to the chocolate peppermint cookies! In conclusion, all you need is 20 minutes and Pandora playing all your favorite Christmas songs. I’m sure you’ll be in the Christmas spirit in no time — Flip flops and all!!! 😉
Merry Christmas!!
-Whitney
- 1 cup coconut sugar
- 1/2 cup cocao or cocoa
- 1 tsp baking soda
- pinch of kosher salt
- 1 egg
- 1 tsp peppermint extract
- 1 cup thick almond butter – make sure your almond butter isn’t too oily
- 1/2 cup Enjoy Life Chocolate Chips
- 1/2 cup powdered sugar
- 1 – 2 tsp milk
- chopped up candy cane to sprinkle on top to make them more Christmasy!
- Preheat the oven to 350 degrees and line a baking sheet with silpat or parchment paper. Set aside.
- In a large mixing bowl whisk together the coconut sugar, cocoa, baking soda, and salt.
- Next add the egg, peppermint oil, and almond butter. I like to use one hand to mix the ingredients together. The batter is super thick.
- Mix in the chocolate chips using a spoon or your hand.
- I like to use a mini ice cream scoop to form my cookies. You want each cookie to have 1.5 – 2 tbsp of the dough. Roll into a ball and then press down slightly on the sheet pan.
- Once all of the dough has been used bake for 8 – 10 minutes. Let the cookies cool on the sheet pan for 10 minutes before removing them to a cooling rack.
- Once the cookies are completely cool make the icing.
- Add the powdered sugar and milk together into a bowl and stir. Drizzle the glaze on top of each cookie, then sprinkle the chopped up candy cane on top!
- Store in an airtight container at room temp.
