Peppermint Cookies | Vegan + Gluten-Free
These cookies and crispy on the edges and chewy in the middle, and the best part is they stay that way. These are the best gluten-free and vegan peppermint cookies out there, and they'll be a perfect addition to any Christmas cookie lineup.
Ingredients
- 17 grams flax meal 2 tablespoons
- 5 tablespoons room temperature water
- 100 grams of oats blended into oat flour, 1 cup
- 17 grams almond flour 3 tablespoons, loosely packed
- 50 grams rolled oats 1/2 cup
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 45 grams melted coconut oil 1/4 cup
- 85 grams coconut sugar 1/2 cup
- 1 teaspoon peppermint extract
- 60 grams chocolate chips 1/2 cup
- 8 mini candy canes crushed
Instructions
- Preheat the oven to 350°F.
- Whisk together the flax meal and water to create two flax eggs. Let this sit for 5 minutes or until it is gelatinous.
- In a large bowl, whisk together the oat flour, almond flour, rolled oats, baking soda and salt. Then add the coconut sugar, coconut oil, peppermint extract and flax eggs to the bowl and mix until a dough forms.
- Add in the peppermint and chocolate and stir well. Chill the dough in the fridge for 10 minutes, or until your oven is done preheating.
- Scoop the cookies into 8 equal-sized balls and place them on a parchment-lined baking sheet.
- Bake at 350°F for 10 minutes, remove even if they look a little underdone, and let them cool. *See notes section for if your cookies spread.
- Serve warm!
Notes
***These cookies spread a bunch in the oven, and sometimes the peppermint candies melt in a way that will make the cookies look a little wonky. But don't panic! To combat this, get a wide rimmed glass or cookie cutter and swirl it around the cookies as soon as they are out of the oven. It will remove any peppermint excess and will mold the cookies into a nice, perfect circle!