Some of the ingredients I like for this recipe:
Flaxseed meal mixes with warm water to create a thick egg replacement. You don’t taste the flax at all in this recipe, but if you’re not vegan, feel free to use large eggs instead.
Semi-sweet chocolate is the perfect chocolate for these cookie cups! With just the right amount of sweet, you can use it for both the cups and the chocolate ganache. If you like your desserts extra rich, you can use dark chocolate (72%) for the ganache.
Coconut oil is a simple, dairy-free alternative to butter in this recipe. It sets up quickly in the refrigerator, so you’ll only need to chill the dough for 30 minutes. Plus, the coconut taste doesn’t come out in the final product!
Dutch-process cocoa powder has a richer chocolate flavor and deeper color.
Peppermint extract makes these peppermint cookie cups! Make sure to use peppermint extract and not mint extract (which tastes like spearmint toothpaste!).
Coconut cream (or full fat coconut milk) thickens the chocolate ganache. It’s a wonderful replacement for dairy cream, and you won’t taste any coconut in the final product.
Chocolate Peppermint Cookie Cups
Rich and indulgent dark chocolate peppermint cookie cups topped with a decadent chocolate ganache, creamy white chocolate drizzle, and festive peppermint pieces!
Ingredients
Cookie Cups
- 2 flax eggs* or 2 large eggs, room temp
- 6oz dairy-free semi-sweet chocolate, finely chopped
- 1/3 cup solid coconut oil
- 1 cup unbleached all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 3/4 coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp peppermint extract
Toppings
- 5oz dairy-free semi-sweet or dark chocolate, finely chopped
- 1/2 cup coconut cream or full fat fat coconut milk
- 3-4 Tbsp dairy-free white chocolate chips
- 1-2 Tbsp crushed peppermint pieces
- 1-2 Tbsp sugar sprinkles
Instructions
Make the Cookie Cups
- Make your flax eggs by combining the flaxseed meal and warm water in a small bowl; set aside to allow time to thicken. OR bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- Meanwhile, fill a medium pot with about an inch of water and place over medium heat. Grab a heatproof bowl (one that will sit on your pot of water without touching the water), place it on your pot of water, and add the chopped chocolate and coconut oil. Stir frequently until everything is melted; set mixture aside.
- In a medium bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until flour and cocoa are combined; set aside.
- Return to your chocolate mixture and stir in the coconut sugar. Add the flax eggs and peppermint extract and stir to combine. Finally, add the dry ingredients and stir until totally combined. Cover and refrigerate for 30 minutes.
- Preheat your oven to 350°F and liberally spray a mini muffin pan with non-stick spray - I used olive oil spray. Remove dough from the refrigerator and scoop 1" balls (a little more than 1.5 Tbsp). Roll dough balls smooth and place in the prepared muffin wells.
- Bake at 350°F for 7-8 minutes. Immediately press small, circular wells into the tops of each cookie cup, making them as shallow or deep as you'd like. I used the top of a sesame oil bottle with a 1" bottle cap - it worked perfectly! Allow cookie cups to cool in the muffin pan.
- Once your cookie cups are cool, use a butter knife to very gently loosen the top edges of each cup. Turn your muffin pan over and hit the back until all muffin cups have released - this may take a bit of finagling, but all of your cups should come out clean.
Prepare the Toppings
- Using the same double boiler method as above (heatproof bowl sitting on top of a pot of simmering water), melt the chopped chocolate and coconut cream, stirring frequently. Remove from heat and allow to cool for 10-15 minutes, stirring here and there. Ganache should thicken quite a bit.
- Use a ziploc bag or piping bag fitted with a small, circular tip to pipe the ganache into each cookie cup.
- Melt the white chocolate chips by microwaving in 15 second intervals until smooth, careful not to over-heat them. Pour white chocolate into a ziploc bag, snip the corner, and drizzle the chocolate over the ganache.
- Immediately (and quickly!) top the cookie cups with a mix of sugar sprinkles and crushed peppermint pieces.
- Store cookie cup leftovers in an airtight container at room temperature.
Notes
- *2 Tbsp flaxseed meal + 6 Tbsp warm water
- Make sure you use peppermint extract, not mint extract (which tastes like toothpaste!).
- The piped ganache and melted white chocolate will begin to set soon after piping, so make haste with sprinkling the crushed peppermint pieces and sprinkles onto the tops!
- It's important to bring your eggs to room temperature because cold eggs could affect the coconut oil, solidifying the melted oil into little chunks
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Triple Chocolate Inside Out Cookies (DF)
Mini Chocolate Bundt Cakes with Brown Sugar Icing (V option)
Double Chocolate Mini Muffins with Salted Caramel (V option)
