Description
The perfect fudgy, chocolatey Christmas cookie!
Ingredients
Scale
- 1/4 cup butter or coconut oil, softened
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup cacao or cocoa powder
- *3/4 cup almond flour or 1/2 cup all purpose flour (omit coconut flour if using this)
- 2 tbsp coconut flour OR 1/4 cup tapioca flour* OMIT this is you’re using an all purpose flour, this is used as a binder to help when using only the almond flour
- 1 egg
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1 tsp peppermint extract
- 1/2 tsp vanilla
- 1/2 cup dark chocolate chips, plus some for topping
- 1 candy cane crushed
- 1/2 cup white chocolate
Instructions
- Preheat the oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
- Mix the softened butter or coconut oil & sugar together in a large bowl.
- Add the rest of the ingredients for the cookies to combine & mix until everything is well incorporated.
- Let sit in the fridge for 10-15 minutes.
- Roll a spoonful of the batter into a ball.
- Place the balls on your prepared baking tray, pressing down slightly. Add a couple extra chocolate chips to the top, slightly pushing them into the cookie dough.
- Bake for 8-10 minutes, remove from the oven & let cool on the pan. This gives a super fudgey & chewy final cookie.
- Melt white chocolate over low heat on the stovetop or 30 second intervals in the microwave until melted, dip half the cookie, and sprinkle with extra crushed candy cane.
- Enjoy!
Notes
*Please make sure to OMIT the coconut flour/tapioca flour addition if you are using regular OR gluten-free all-purpose flour.
Keywords: candy cane, double chocolate, gluten free, dairy free, cookies, holiday cookies, holiday recipes