Peppermint Crunch Cookies
These delicious Peppermint Crunch are lighted up and simple to make!
Servings: 48 cookies
Calories: 83kcal
Ingredients
- 1 ⅔ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup coconut oil softened at room temperature
- ⅓ cup Vanilla Greek yogurt
- ½ cup unrefined sugar
- ½ cup unrefined brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Stir flour, baking soda, and baking powder in a small bowl.
- Beat coconut oil, yogurt, and sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla extract and beat again. Mix in flour mixture until just incorporated. Roll dough into 1 inch balls and place 2-inches apart onto ungreased baking sheets.
- Add egg and vanilla extract and beat again. Mix in flour mixture until just incorporated. Roll dough into 1 inch balls and place 2-inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden, 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks. Allow to cool completely before frosting if desired.
- Let stand on baking sheet five minutes before removing to cool on wire racks. Allow to cool completely before adding chocolate and candy canes.
- Once the cookies cooled completely, melt white chocolate in a microwave safe bowl and drizzle onto each cookie. Sprinkle with crushed candy canes.
Notes
To store in the refrigerator: Place in an airtight container for up to 7 days.
To store in the freezer: Wrap in parchment paper and place in an airtight container or a plastic bag for up to 3 months.
Nutrition
Calories: 83kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 10mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Calcium: 8mg | Iron: 1mg