Ingredients
1 cup gluten-free flour blend
½ cup cocoa or cacao powder
1 teaspoon baking powder
½ teaspoon pink himalayan or sea salt
½ cup coconut oil melted
½ cup unsweetened nondairy milk, at room temperature
1 teaspoon peppermint extract
1 cup coconut sugar or brown sugar
½ cup chocolate chips (dairy free or regular)
Instructions
Preheat the oven to 350F and line a baking sheet with parchment paper or a reusable silicone mat. Sift the flour, cacao powder, baking powder, and salt into a large bowl then set aside.
Whisk the melted coconut butter, nondairy milk, peppermint extract, and coconut sugar together in a smaller bowl. If the milk is not at room temperature the coconut butter may thicken and start to solidify – this is okay, just mix everything together until evenly incorporated
Form a well in the center of the dry ingredients and mix the wet ingredients in with a spatula, eventually switching to your hands. Fold the chocolate chips into the batter, then use a cookie scoop or 2-tablespoon measure to form 12 uniform balls of dough.
Press each ball of dough onto the baking sheet (they will not expand much when baking), then sprinkle with crushed candy canes. Bake in the middle rack of the oven for 10 minutes, then remove and let sit on the tray for 5 minutes before using a spatula to transfer the cookies to a cooling rack.
Enjoy warm, or let cool completely before storing in an airtight container at room temperature for up to 10 days.
Notes
Substitutions: I have not tested this recipe with any other flour variations, but oat flour, spelt flour, and/or another gf blend should work – just keep in mind that the blend you use will affect the overall fluffiness and texture of the cookies. Coconut butter can be replaced with another nut or seed butter, though keep in mind that this will affect the final flavor of the cookies as well. Cashew, almond, or (sunflower seed butters for nut free) would work best here.