Get ready for a delightful treat with these Peppermint White Chocolate Chip Cookies! They’re not only gluten-free and grain-free but also packed with the perfect blend of peppermint flavor and white chocolate chips. And guess what? These cookies are soft and crunchy at the same time – yes, you heard it right!
You don’t need any fancy equipment for this recipe – just a spoon will do! Plus, there’s no need to chill the dough beforehand. When I say this recipe is one of my best creations ever, I mean it!
Here’s what you’ll need:
Peppermint White Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 14 1x
- Category: Dessert
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup melted and cooled coconut oil
- 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 your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the melted coconut oil, sugar, egg, and peppermint extract until well combined.
- Add the almond flour, coconut flour, baking soda, and salt, and stir until you have a thick dough.
- Fold in 1/2 cup of the white chocolate chips and 1/4 cup of the crushed peppermint candies.
- Use a cookie scoop to form 12-14 cookie balls and place them on the prepared baking sheet.
- Gently press down each cookie to about 1/4 – 1/2 inch thickness.
- Press the remaining white chocolate chips on top of each cookie.
- Bake for 10-12 minutes. They may seem slightly undercooked, but they’ll firm up as they cool.
- Once out of the oven, decorate them with more chocolate chips and remaining peppermint candy pieces.
- Transfer the cookies to a wire rack to cool completely, then enjoy this festive treat!
