It's the most wonderful time of the year. In foodie language that means it's time to bust out my two fave ingredients: chocolate and peppermint. And there's only one thing that makes these ingredients yummier - combining them! I created this recipe with some of my gluten-free friends in mind. I realized that a lot of holiday parties exclude folks who are gluten-free, grain-free, paleo or even vegan. These protein-packed cookies cover them all. And if you're not any of those persuasions, I dare you to try one of these. Hint: you might want to make a double batch from the start.
Double Chocolate Peppermint Cookies
-2 1/2 cups finely ground blanched almond flour*
-1/4 cup coconut flour
-1/4 cup cacao powder or unsweetened cocoa powder
-1/2 teaspoon sea salt
-1/2 teaspoon baking soda
-1/2 cup raw honey
-1/4 cup raw virgin coconut oil, melted
-1 teaspoon vanilla
-1 cup chocolate chips (gluten-free)
-1/2 cup walnuts or pecans, chopped (optional)
1. Heat oven to 350 degrees.
2. Combine flours, sea salt, baking soda, and cocoa powder.
3. Add in honey, coconut oil and vanilla.
Stir gently just to incorporate. You don't want to overwork the dough.
4. Mix in chocolate chips and nuts if desired.
5. Line a baking sheet with parchment paper or foil. Scoop tablespoons of dough onto cookie sheet.
6. Bake approximately 8-10 minutes until edges are just golden brown.
Remove from oven and let cool a least 15 minutes without touching them.
IF you try to take the cookies off the pan early, they will not set and
turn out a gooey mess.