Vegan White Chocolate Peppermint Cookies
Delightful vegan and gluten-free cookies combining sweet white chocolate and refreshing peppermint, perfect for the holiday season.
Ingredients
Dry Ingredients
- 1 cup almond flour Use finely ground almond flour.
- 3/4 cup gluten-free all-purpose flour Ensure it’s labeled gluten-free.
- 1/2 cup coconut sugar Can be substituted with brown sugar.
- 1 tsp baking powder Ensure it's gluten-free.
- 1/4 tsp salt Adjust to taste.
Wet Ingredients
- 1/2 cup coconut oil, melted Substitute with vegan butter if desired.
- 1/4 cup maple syrup Can use agave syrup as an alternative.
- 1 tsp peppermint extract Adjust to taste for stronger flavor.
Mix-ins
- 1/2 cup vegan white chocolate chips Ensure they are dairy-free.
- Crushed peppermint candies for garnish (optional) Use for an extra festive touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, gluten-free all-purpose flour, coconut sugar, baking powder, and salt.
- In another bowl, blend melted coconut oil, maple syrup, and peppermint extract until well combined.
- Gradually add the wet mixture to the dry mixture and stir until a dough forms, being careful not to overmix.
- Gently fold in the vegan white chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, leaving 2 inches between each cookie.
- Sprinkle crushed peppermint candies on top if desired.
- Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking for better shape. Store the cookies in an airtight container for up to one week or freeze for longer storage. Consider adding nuts or using different extracts for customization.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 5g
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