Chocolate Peppermint Cookies
These vegan/gluten free cookies are the perfect combo of chocolate and peppermint in a soft delicious cookie! No oil, no sugar, wheat free, and made with BEANS! WHAT?? Trust me, you will want to eat the whole tray…and…well…you could!
Beans In Cookies?!?
You don’t need to get your eyes checked. That’s right, these chocolate peppermint cookies have a can of black beans as their main ingredient. You would never even know they are in there! But your body will! These babies are packed with 3g of fiber per cookie. Plus, here is a list of other benefits you will get by eating your cookies!
- Lots of Fiber.
- Plenty of Protein.
- Keeps You at a Healthy Weight.
- Boosts Your Heart Health.
- A Good Food for Diabetes Control.
- Great Source of Iron.
- Provides Magnesium.
- Full of Potassium.
Think that’s a load of beans? How about they use pure maple syrup and natural coconut flour? Or instead of oil, they are made with applesauce. Seriously, am I dreaming?
Can They Taste Good
Oh my yes! I honestly can’t tell the difference between these cookies and their unhealthy counterpart. The consistency may be slightly different, because I don’t use oil or eggs as a binder, but they still hold together nicely and have a soft satisfying consistency.
I use 1/4 teaspoon of peppermint extract to give it just the right hint of sweet peppermint. Who needs a Starbucks late? Not me! I also use these crushed peppermint candy canes that are free from everything terrible:
You will have to put them in a bag and crush them up yourself. If that’s too much, you can use regular already crushed up peppermint candy but be aware that it is made with corn syrup and harmful dyes. They are only used as a topping in this recipe so you can of course leave them out all together.
How About The Frosting
Sooo….please trust me again when I say this is so good! I use tofu as the base of my frosting. Again, you wouldn’t even know! Tofu is packed with healthy plant based protein! I sweetened it with monk fruit sugar and vanilla extract with just a hint of orange juice for some zest. It is my favorite go to frosting! If you wish to omit the monk fruit, you can sub for maple syrup as the sweetener, just know that the color of your frosting may be slightly more yellow and darker.
How Do I Store Them
These cookies are best kept in an air tight container and refrigerated. They will last unfrosted for a little over a week. Make sure everything is cold before frosting them. I like to frost and then put them in the freezer for about 30 minutes before enjoying.
Let me know in the comments how you liked this recipe!
Chocolate Peppermint Cookies
Equipment
- 1 food processor
Ingredients
- 1 15oz can black beans-rinsed and drained
- ¼ cup + 2Tbsp applesauce
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup coconut flour
- ¼ teaspoon natural peppermint extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 candy cane finely crushed
- ⅓ cup dairy free dark chocolate chips
For The Frosting
- ½ block extra firm tofu
- ¼ cup monk fruit sugar or maple syrup
- ½ cup vegan plain milk
- 1 Tbsp orange or lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400° F
- In a food processor, pulse the beans, maple syrup, and applesauce until slightly mixed.
- Add the remainder of the ingredients and blend until a cookie batter forms. If the dough is too wet, add just a bit more coconut flour.
- Using a 1 or 2 Tablespoon scoop, place cookies evenly on a lined baking sheet.
- Bake at 400° F for 10-12 minutes. Cool slightly before transferring to cooling rack. Allow to cool completely on a cooling rack.
- Refrigerate for at least 1 hour before adding frosting.
- Top with crushed candy cane.
For The Frosting
- In a food processor, blend tofu, sugar, maple syrup, orange juice, and milk until a frosting consistency is formed.
- Refrigerate for at least 1 hour before using.
Nutrition
