The most deliciously chocolatey and pepperminty cookies! They are totally vegan and gluten-free, but I promise they taste incredible and super decadent. I loved using the peppermint flavored mini marshmallows from Trader Joes. They made this whole recipe IMO. So good! I hope you guys enjoy these this season and beyond. They are perfect for the holidays but can be enjoyed all year round.
So what do you need?
- Almond Flour - My favorite texture for a gluten-free baking flour
- Cocoa Powder - To make it chocolatey. Note this is different than cacao powder which is bitter. Cocoa is for baking!
- Vegan Butter - Makes for soft, buttery texture. I used the Earth Balance brand.
- Maple Syrup + Coconut Sugar - For Sweetener!
- Peppermint Extract + Vanilla Extract - For decadent and minty flavor!
- Vegan Chocolate Chips / Chunks - Dark chocolate works here too! Some great vegan chocolate brands I love are - Hu Kitchen, Enjoy Life Foods, Nibmor Chocolate.
- Mini Marshmallows - I love the peppermint ones from Trader Joes. It's a seasonal item, so hurry!
- Baking Powder - the magic, you know!
This recipe makes 12-14 cookies.
Ingredients:
Directions:
Bring the vegan butter to room temperature. If cold, zap in the microwave for 15 seconds. Add the butter to the food processor and pulse until creamy.
Add in vanilla, peppermint and maple syrup. Mix well in the food processor until well combined.
Add in cocoa powder, baking powder, almond flour and coconut sugar. Continue to pulse again until dough forms.
Add in chocolate chips and marshmallows and mix with a spatula. Remove the top of the food processor and add cookie dough to a mixing bowl. Cover and place in the fridge for at least 30 minutes to an hour. This allows the cookie dough to cool.
Preheat oven to 350 while cookie dough is cooling in the fridge.
When batter is cooled, scoop out ice cream scooper size circles onto a lined/greased cookie sheet. You can roll in your hands to smooth out each cookie and press back down on the sheet to flatten slightly. Add more chocolate chips on top if you wish!
Bake for 15 minutes. Let cool and enjoy.
Check out the video on Instagram to see how I made these. That content was in partnership with KitchenAid. I used their 7 Cup Food Processor and have been obsessed ever since. I truly love the product so much! Makes baking so much easier, and I bake A LOT!
Ingredients
Directions
Bring the vegan butter to room temperature. If cold, zap in the microwave for 15 seconds. Add the butter to the food processor and pulse until creamy.
Add in vanilla, peppermint and maple syrup. Mix well in the food processor until well combined.
Add in cocoa powder, baking powder, almond flour and coconut sugar. Continue to pulse again until dough forms.
Add in chocolate chips and marshmallows and mix with a spatula. Remove the top of the food processor and add cookie dough to a mixing bowl. Cover and place in the fridge for at least 30 minutes to an hour. This allows the cookie dough to cool.
Preheat oven to 350 while cookie dough is cooling in the fridge.
When batter is cooled, scoop out ice cream scooper size circles onto a lined/greased cookie sheet. You can roll in your hands to smooth out each cookie and press back down on the sheet to flatten slightly. Add more chocolate chips on top if you wish!
Bake for 15 minutes. Let cool and enjoy.
