These. Were. Ah. Mazing.
Ohhhhhhh, my goodness. I LOVE chocolate and Peppermint!! Truly one of my favorite flavor combinations. That and chocolate-coffee. Really, you can’t go wrong with chocolate anything….
And putting together a delicious cookie that is made from healthy ingredients? That’s is quite a win in my book.
These cookies are made 100% from oat flour, almond butter, and coconut oil. They use NO animal products so they have the added bonus of being VEGAN and saturated fat free! Something you don’t find a lot in Holiday baking (helloooooo butter!).
And even though these guys are made from healthy ingredients, you wouldn’t know it.
Their texture is absolutely divine. The quintessential cookie texture if you will- slightly crisp around the edges with that beautiful cookie crinkle, while still remaining chewy and tender on the inside. Perfect.
If you don’t like peppermint too much you can always leave out the peppermint extract. Or you can add some almond extract instead. That would be fun. Or 1 teaspoon instant coffee to the wet ingredients.
Or maybe you do like peppermint- maybe you LOVE peppermint like me. In that case you might want to consider rolling the cookie dough in crushed peppermint candy (like a candy cane) before baking. I tried this with a couple as an experiment. It did make the cookies spread out funny, but it added a nice element of crunch and even more flavor. Yummy!
- 1½ cups oat flour
- ¼ cup cocoa powder
- 1 tablespoon tapioca starch (sub with corn or arrowroot starch)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine grain sea salt
- ¼ cup virgin coconut oil, melted
- ¼ cup almond butter
- ⅔ cup natural cane sugar
- 3 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¾ cup chocolate chips or chopped chocolate
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a large bowl, whisk together oat flour, cocoa powder, tapioca starch, baking soda, baking powder, and salt; set aside.
- In a medium bowl, whisk together coconut oil, almond butter, sugar, milk, vanilla extract, and peppermint extract. Pour wet ingredients into dry ingredients and stir with spatula until just combined and no dry bits remain. Fold in chocolate chips.
- Scoop in large golf ball sized balls (about 2 tablespoons) and place on baking sheet. Bake 12-13 minutes or until edges are firm and tops are cracked.
- Allow to cool on pan at least 5 minutes and then 10 on wire rack.
**Use chopped dark chocolate for a deeper flavor!