Dark Chocolate Peppermint Coconut Oil Cookies Recipe
These Dark Chocolate Peppermint Coconut Oil Cookies combine the rich, indulgent flavor of dark cocoa with refreshing peppermint, enhanced by the moist texture contributed by coconut oil. Whole wheat pastry flour adds a nutritious, fine crumb that pairs perfectly with the melted dark chocolate drizzle and festive crushed candy canes, making these cookies a perfect holiday treat or any time you want a flavorful, tender cookie with a peppermint twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat pastry flour (not regular whole wheat, this is a finer ground version)
- 1/2 cup unsweetened dark cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, loosely packed
- 1 large egg
- 2 tablespoons coconut oil, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
Topping
- 3 ounces chopped dark chocolate, for melting
- Crushed candy canes for garnish
Instructions
- Preheat and mix dry ingredients: Preheat your oven to 375℉ (190℃). In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Mix wet ingredients and combine: In another medium bowl, whisk together granulated sugar, brown sugar, the egg, melted coconut oil, vanilla extract, and peppermint extract until the mixture is smooth and homogenous. Gradually add the dry ingredients to the wet mixture and mix until just combined, ensuring not to overmix.
- Shape and bake cookies: Roll the dough into balls about 2 tablespoons each and place them spaced on a cookie sheet lined with parchment or a non-stick surface. Bake in the preheated oven for approximately 12 minutes or until the centers are set but still delicate. They will firm up more as they cool. Allow the cookies to cool for several minutes on the cookie sheet, then transfer them to a wire rack to cool completely.
- Melt chocolate and decorate: Place the chopped dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until fully melted and smooth. Drizzle the melted chocolate over the cooled cookies and immediately sprinkle with crushed candy canes while the chocolate is still wet to ensure they stick. Allow the chocolate to set before serving.
Notes
- Use whole wheat pastry flour for a finer texture; regular whole wheat flour may make the cookies too dense.
- Let cookies cool completely before drizzling with chocolate so they don’t melt the drizzle.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense peppermint flavor, adjust peppermint extract to taste but do not exceed 1 teaspoon to avoid overpowering bitterness.
- Ensure the coconut oil is just slightly cooled but still liquid before mixing with wet ingredients to prevent cooking the egg prematurely.
Keywords: dark chocolate cookies, peppermint cookies, coconut oil cookies, holiday cookies, whole wheat cookies, chocolate peppermint dessert
