Paleo Hot Cocoa Cookies with Coconut Whipped Cream

• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Almond butter
  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened
  • 1/2 cup Coconut palm sugar
  • 1/4 cup Diy vegan chocolate chips
  • 1/2 cup Palm shortening
  • 1/2 cup Powdered sugar
  • 2 Vanilla bean
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on fitfoodiefinds.com

Description

Ingredients

• 1 cup almond butter
• 1 egg, large
• 1 teaspoon vanilla extract
• ¼ cup cocoa powder, unsweetened
• ½ cup coconut palm sugar
• ¼ cup DIY vegan chocolate chips
• ½ cup palm shortening
• ~3 tablespoons maple syrup
• 1 vanilla bean
• 1 cup softened butter, unsalted
• ½ cup powdered sugar
• 1 vanilla bean, the paste

Directions

• First, preheat oven to 350ºF and line a baking sheet with parchment paper.
• Place all ingredients in a large bowl, mix until combined (should be very doughy!).
• Scoop out about 2 tablespoons per cookie. Roll in the palm of your hand to create a ball, then flatten into a cookie shape. Place on baking sheet. Repeat.
• Bake cookies at 350ºF for about 12-15 minutes. Then, let cool for at least 20 minutes.
• Place all ingredients in a medium-size bowl. Then, using a hand mixer, whip for about 3-5 minutes until it is at desired consistency.
• Transfer frosting into a piping bag and pipe onto cookies using any tip you like! Sprinkle with crushed candy cane (not paleo)!

Nutrition