Now that it is officially December, let’s enjoy a tasty holiday treat. These cookies are dairy-free and gluten-free and so rich and delicious! You can omit the peppermint and still enjoy these cookies.
You can use a flax egg or chia eggs if you are egg-free. The cookies may be a little more crumbly.
Preparation Time:
15
Cook Time
10
Total Time:
25
Serves:
10
Ingredients:
- Coconut oil, 1/2 cup
- Coconut sugar, 3/4 cup
- 1/2 tsp peppermint extract
- 1 egg
- Baking soda, 1/2 teaspoon
- 1 cup cacao powder (or cocoa powder)
- Half a teaspoon of salt
- I used mini chocolate chips.
- Optional: Flaky sea salt on top
Directions:
- Pre-heat oven to 350F.
- Mix the coconut sugar with the coconut oil in a large bowl. Use a mixer to mix until it is well combined.
- Add the egg and peppermint extract, and then beat again.
- Mix the cacao powder, baking soda and salt with a wooden spoon.
- Fold in the chocolate pieces.
- Place about 1/4 cup of batter per baking sheet. I baked 5 cookies per sheet, because they expand when they bake.
- Bake for 10 Minutes
- Remove them from the baking tray after they have cooled, or else they will break.
- Enjoy!
