Chocolate Peppermint Cookies!
Chocolate mint cookies are the perfect and easy dessert recipe! Grain-free, gluten-free and dairy-free, yet delicious!
Ingredients
- 1 1/4 cup blanched almond flour
- 1/8 cup cacao powder (can sub cocoa powder)
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 3 Tablespoons all-vegetable shortening (I use Spectrum all-vegetable shortening)
- 2 1/2 Tablespoons honey
- 3/4 teaspoon peppermint extract
- 1/4 cup chopped semi-sweet chocolate (can sub semi-sweet chocolate chips)
- 2 Tablespoons chocolate chips (dairy-free)
Instructions
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Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
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In a food processor, add the almond flour, cacao powder, sea salt, and baking soda. Blend until combined.
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Add the remaining ingredients (shortening, honey, peppermint extract), except the chocolate and blend until well-combined and forms a cookie dough.
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Add the chopped chocolate (or chocolate chips) and pulse two or three times to mix in. Or you can remove the food processor blade and stir in.
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Scoop heaping tablespoons of cookie dough onto lined parchment paper baking pan. Smooth and shape dough into cookie shapes. Note: these cookies SPREAD so they must be 2 inches apart on the baking sheet.
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Add a few chocolate chips to the tops of the cookies.
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Bake for 6-8 minutes until tops are just firm. Note: due to the nut content of these cookies, they can burn easily if they bake too long, particularly the bottoms.
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Remove the cookies from oven and let cool for 10 minutes. Transfer to a wire cooling rack to cool for an additional ten minutes. Store in an airtight container for up to 3 days. Freeze up to a month.