- Gluten Free- Refined Sugar-Free- Dairy FreeMy favorite new holiday cookie recipe that is healthy! Often it's hard to bake without gluten and fat, but here I have created the perfect balance of sweetness + texture with cool peppermint crunch. Try it out and tag me! @nourished_by_anne
1/4tspOrganic Peppermint Extract(IMPORTANT! - Buy high quality extracts, you can taste the difference between the cheap artificial extracts, good peppermint extract will bring your cookies to the next level!)
1 1/4cAlmond Flour
1/4c Coconut Flour
1/3cUnsweetened Cacao Powder
1/4tspSea Salt
1/4tspBaking Soda
1/2Chopped Dark Chocolate Bar72% or Above Cacao
Crushed Candy Canes
Instructions
Preheat oven to 350F
Melt coconut oil and mix together with maple syrup + egg + peppermint extract
Combine all dry ingredients - and set aside. Make sure to measure flour with a DRY measuring cup to ensure you get the correct amount! (This is important)
Slowly add dry mixture into wet mixture until fully combined. (This batter is supposed to look a little runny, which is why the next step is important)
Finely chop dark chocolate + fold into batter. Refrigerate batter for 30 minutes or place in freezer for 10 minutes
Place candy cane in a plastic bag and crush up, to sprinkle over top of cookies before baking
Bake for 12-14 minutes & use a cooling rack for at least 15 minutes before serving! Enjoy
