Peppermint Crunch Cookies
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Chocolate and peppermint all wrapped up in a nutty, gooey cookie that’s topped with crushed candy cane—what could be better?! If you aren't a peppermint fan, though, I’ve got you covered! Feel free to omit the peppermint extract and candy cane for a simple (but delicious) chocolate version. You could even try adding a quarter or half teaspoon of espresso powder for a richer chocolate flavour. Mmm.
Yield
15 cookies
Prep Time
20 Minutes
Cook time
8 Minutes
Total Time
28 Minutes
Ingredients:
For the wet ingredients:
- 1/2 cup (120 g) natural smooth almond butter*
- 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
- 3 tablespoons (45 mL) virgin coconut oil, softened but not melted
- 1 teaspoon peppermint extract
For the dry ingredients:
- 1/2 cup (50 g) gluten-free rolled oats
- 1/4 cup (33 g) arrowroot flour/starch
- 1/4 cup (25 g) almond flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 2 tablespoons (17 g) gluten-free oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup (63 g) mini chocolate chips**
- 6 tablespoons (80 g) crushed candy cane (about 3 to 4 candy canes)***
Directions:
- Preheat the oven to 350°F (180°C) and line a very large (approximately 21- by 15-inch) baking sheet with parchment paper. You can also use two medium-size sheets.
- In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and extract) vigorously until completely smooth.
- Stir the dry ingredients (oats, arrowroot, almond flour, cocoa powder, oat flour, baking soda, salt, and chocolate chips) into the wet mixture, one by one, until thoroughly combined. The dough will be oily and dense, but this is normal.
- Using a 2-tablespoon/30 mL retractable cookie scoop, scoop mounds of dough. Dip each mound into the crushed candy cane until the top is fully coated (coat it really well!). Add each onto the baking sheet, spacing them about 2 inches apart. You can gently press down on the mound just a bit (the cookies don't spread out much on their own).
- Bake for 7 to 9 minutes, until the cookies are spread out slightly and soft to the touch —they will seem a bit underbaked, but once cool, they will firm up a bit. Be careful not to overbake as they will dry out fast once cooled.
- Cool the cookies directly on the baking sheet for about 5 to 8 minutes. Using a spatula, gently transfer the cookies onto a cooling rack until completely cool. If the bottoms are a bit oily, you can place them on a couple sheets of paper towel to absorb the oil.
- Store the cookies in an airtight container in the fridge for up to 2 to 3 days. Or, you can freeze them for up to 2 weeks (wrap with tinfoil and then place in a freezer-safe zip bag).
* It's important to use natural smooth almond butter in this recipe. Be sure to stir it very well before measuring, and avoid using the dry/hard nut butter at the bottom of the jar as it will dry out the cookies.
** I use Enjoy Life brand of mini chocolate chips (vegan, soy-free). Of course, regular-size chips or finely chopped chocolate should work too.
*** For convenience, I buy crushed candy cane from a bulk bin. However, you can make it yourself at home, too. Simply place unwrapped candy canes in a large zip bag and roll/beat with a rolling pin. You can also use a mini food processor, although it’s very noisy!
This recipe was updated on Dec. 10, 2017.