These gluten-free and grain-free white chocolate chip peppermint cookies will get you in the holiday spirit in no time. Let's just say that I am OBSESSED with them! They have the perfect crunch and they are still soft at the same time. You need them in your life this holiday season and beyond.
Ingredients
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup sugar (or coconut sugar)
- 1 egg
- 3/4 teaspoon peppermint extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 cup crushed peppermint candy (or candy canes)
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the melted coconut oil, sugar, egg, and peppermint extract. Use a spoon and mix until everything is coated well.
- Next, add the almond flour, coconut flour, baking soda and salt. At this point, you should have a pretty thick dough.
- Fold in 1/2 cup of the white chocolate chips and 1/4 cup of the crushed peppermint candies.
- Refrigerate the dough for 30 minutes.
- Take the dough out of the refrigerator, form 14 cookie balls, and place them on the baking sheet!
- Use your hands to press them down a bit, about 1/4 - 1/2 inch thick.
- Press remaining white chocolate chips on top of each cookie.
- Bake for 10-12 minutes. They might look a bit undercooked but will firm up.
- Decorate with remaining peppermint candy pieces once they come out of the oven.
- Transfer to a wire rack to let cool, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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