Peppermint Chocolate Cookies

These delicious holiday cookies are gluten/grain free, dairy free, vegan, and lower in sugar than your usual holiday cookie. So enjoy them without all the guilt!

Cookie Ingredients:

• 2 cups blanched almond flour

• 1/4 cup maple syrup

• 1/4 cup cacao powder

• 1/4 cup coconut oil

• 2 Tablespoons monk fruit powder (add 1 more Tablespoon if you want it sweeter)

• 1/2 tsp salt

• 2 tsp. vanilla

• 3 drops peppermint essential oil (be careful - it's very strong!)

Cookie Topping:

• 1/4 cup dark or semi sweet chocolate chips

• 1/4 cup white chocolate chips

• 1 mini peppermint candy cane - (I like Yum Naturals - so artificial colors)

• 1/2 tsp of coconut oil

• 1 drop of peppermint oil

Directions:

1. Preheat oven to 350 degrees F.

2. Line a large baking sheet with parchment paper.

3. Put dry ingredients into food processor, and spin to combine.

4. Add the wet ingredients, pulse until it looks like wet sand, and is clumping up.

5. Scoop out a teaspoonful, roll into a ball and place on parchment.

6. Once all of the dough is balled up, press down flat with heel of your hand, or a flat bottom measuring cup.

7. Put into oven, and bake for approx. 10 mins.

8. Melt the chocolate in separate microwave safe bowls (in 30 second increments, until melted), or put into a toaster oven on warm setting until melted.

9. Stir in 1/4 tsp of coconut oil into each.

10. Add 1 drop of peppermint essential oil to the white chocolate.

11. when the cookies come out of the oven, put some melted dark chocolate on, then add a little white chocolate, swirl together, and sprinkle a pinch of the crushed candy fpr decoration.

12. Put in freezer to set chocolate - 10-15 mins.

13. Keep in air tight container in freezer or fridge.

Wishing you and yours a very happy & healthy Holiday season! Leave me a comment if you make them!