Ring in the holidays with these delicious paleo peppermint cocoa cookies dipped in rich chocolate candy cane goodness! These treats are perfect as a gift or to wow family members during the winter months. Plus, they can easily be modified to suit specific dietary needs.
Ingredients:
Wet Ingredients:
- 1/2 cup Cadia Organic Tahini (or preferred nut/seed butter)
- 2 eggs
- 2 tbsp Now Foods Coconut Oil, melted
- 1 tsp Simply Organic Pure Madagascar Vanilla Extract
- 1/2 tsp Peppermint Extract
Dry Ingredients:
- 1 cup Bob's Red Mill Almond Flour
- 1/2 cup Now Foods Organic Cocoa Powder
- 1/3 cup Now Foods Organic Coconut Sugar
- 1/2 tsp salt
- 1/2 tsp Bob's Red Mill Baking Powder
Optional Chocolate Peppermint Dip Ingredients:
- 1/2 cup Pascha Chocolate Chips
- 1/4 tsp Peppermint Extract
- Sprinkling of crushed Candy Canes
Directions:
- Preheat oven to 350 F and place parchment paper on a baking sheet.
- In a bowl, combine the tahini, eggs, coconut oil, vanilla extract and peppermint extract.
- In a separate bowl, combine almond flour, cocoa powder, coconut sugar, salt and baking powder until blended.
- Slowly incorporate the wet ingredients into the dry ingredients. Stir until smooth and clump-free.
- Roll 1-2 tbsps of dough into balls and place onto the parchment-lined baking sheet. Press down on the dough until flat.
- Bake 9-11 minutes.
- For the chocolate peppermint dip, mix melted chocolate chips and peppermint extract.
- Dip cookies into the mixture and place on parchment paper. Dust with crushed candy canes.
