Double Chocolate Peppermint Crinkle Cookies
Servings 12 cookies
Ingredients
- 1 cup dark chocolate chips I do my favourite dark chocolate bar + 1/2 cup dark chocolate chips
- 1 egg or flax egg 1 tbsp flax with 3 tbsp water
- 3 tbsp maple syrup or honey room temp
- 1 tsp vanila
- 1 tsp peppermint extract
- ¼ cup coconut sugar
- 1 cup almond flour
- ¼ cup raw cacao or cocoa powder
- 1 tsp sea salt
- 1 tsp baking soda
For Rolling
- blended shredded coconut
Instructions
- Preheat oven to 350°
- Melt your dark chocolate on low heat
- Add your egg, maple syrup or honey (room temp), vanilla, coconut sugar, and peppermint extract to your melted chocolate and mix until combined!
- Now add all your dry ingredients! Almond flour, cacao, sea salt, & baking powder and mix until you get your double chocolate cookie dough! Scoop out little amounts and roll into mini snowballs!
- Blend your shredded coconut just until fine and powdered, to resemble powdered sugar!
- Roll each cookie in the powdered coconut and place on a baking sheet! I flatted mine ever so slightly with a spoon to get the perfect shape!
- Bake for 12 minutes, & enjoy these double chocolate peppermint delights! Allow them to cool before moving them off the baking sheet, they will be incredibly soft!