Chocolate peppermint—it’s everywhere! Sorry I can’t be the exception to that fact. Honestly, I don’t want to be the exception. I’m clearly obsessed with the flavor combination and couldn’t contain my excitement so when I posted this recipe, and I’m going to go ahead and say (spoiler alert!) that you can probably expect at least one other choco/pepper recipe this month. Not including these bad boys…
I never know if I should refer to a recipe as ‘bad boys’ or ‘babies’. Check out these BAD BOYS or don’t you wanna eat these BABIES. ….awkward. I could just call them ‘cookies’, but that wouldn’t be fun, and I’m tryna be fun. Key word being ‘tryna’ (read: trying to). GUESS WHAT? These cookies are gluten free and don’t taste like cardboard—woohoo!—quite the opposite actually. They are soft and moist even days after they are made—if you can contain yourself to not eat the entire batch that is. I kept mine on a plate with foil on the counter and they remained soft for 3 days. THREE DAYS, that’s how long it took me to eat these cookies. And yes, I ate them all by myself.
Ya see, Miguel was out of town for work these past few days, meaning I didn’t have any help eating my kitchen creations. I can’t say I was too mad about it. One thing I was mad about? Layla getting sick and me having to clean it up. Sorry—I just went from talking about soft moist DELICIOUS cookies to my dog’s illness. May I also add that she decided to get sick in our new car. Yes, tragic. Actually, if I’m being honest, I felt so, so bad and wasn’t even mad at her. I was like OMG I’M SO SORRY and just assumed it was due to my driving skills (or lack thereof). She’s fine now though so no worries!
Back to the cookies. I experimented with oat flour which I had never used before and really, really liked it. It made these extremely moist and gluten free, which is what I was going for. HOLLA.
- 2 cups gluten free oat flour
- ¼ cup raw cacao (or cocoa powder)
- 1 tsp baking soda
- ¼ cup coconut sugar
- ¼ cup brown sugar
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla
- 3 tsp coconut oil, melted
- ¼ cup unsweetened almond milk
- ½ cup chocolate chips
- ¼ cup candy cane, crushed into pieces
- Preheat oven to 350°.
- In a large bowl, combine flour, cacao, baking soda, both sugars, and salt.
- In a separate bowl, add eggs, vanilla, oil, and milk; mix well with an electric mixer.
- Fold wet ingredients into dry ingredients and mix until dough is formed.
- Add chocolate chips and stir them in by hand.
- Using a spoon, scoop out dough onto baking sheet.
- Bake for approx. 10 minutes*
- Take cookies out of oven and sprinkle crushed candy cane pieces on top.
Q: Random, but does your Christmas tree have colored or white lights? —mine has colored and I’m thinking I want to get white lights for next year 😉