Double Chocolate Peppermint Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Double chocolate and peppermint cookies made with almond flour, tapioca flour, and coconut oil instead of wheat flour and butter. These grain-free, dairy-free treats have a chewy texture and festive peppermint flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 ¼ cup superfine almond flour
- ¾ cup plus 2 tablespoons tapioca flour
- ¼ cup plus 2 tablespoons cacao powder
- 2 teaspoons espresso powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup coconut sugar
- 1 large egg, (room temperature)
- ¼ cup liquid coconut oil
- ¼ cup maple syrup
- ⅓ cup crushed peppermint, (plus more for garnish)
- ¾ cup semi-sweet chocolate chips,
- ½ cup white chocolate chips, (plus more for garnish; use dairy-free chips to keep dairy-free (I like Lily's or Enjoy Life brand))
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 62mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 38mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 62MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.