Paleo Peppermint Chocolate Crinkle Cookies + Healthy Holiday Cookie Round-Up

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups Almond meal
  • 1/2 tsp Baking soda
  • 1/4 cup Chocolate chips, dairy-free
  • 2 tbsp Cocoa powder
  • 2 tbsp Coconut flour
  • 1/2 cup Coconut palm sugar
  • 1 tsp Peppermint extract
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on thehealthymaven.com

Ingredients

• 2 1/2 cups almond meal
• 2 T coconut flour
• 2 T cocoa powder
• 1/2 cup coconut palm sugar + 1/4 cup ground coconut palm sugar for rolling*
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup dairy-free chocolate chips, melted (I use Enjoy Life brand)
• 1 tsp peppermint extract

Directions

• In a large bowl combine almond meal, coconut flour, cocoa powder, 1/2 cup coconut palm sugar, baking soda and salt.
• In a separate bowl combine eggs, coconut oil, chocolate chips and pepper extract.
• Add the wet ingredients to the dry and stir until just combined.
• Cover bowl and place in fridge for one hour (or overnight) or freezer for 20 minutes. Dough should harden. Do not skip
• Preheat oven to 350 degrees F.
• Scoop out 1 tablespoon worth of dough and roll into a ball between palms.
• Roll each ball in 1/4 cup of ground coconut palm sugar to coat.
• Place balls on a parchment or silicone lined baking sheet and bake for 10 minutes.
• Remove from oven and let sit on tray for 10 minutes before removing to cool completely on a wire rack. Do not try to remove before 10 minutes as they will be too soft.
• Dust with any leftover ground coconut palm sugar for a more snowball like effect.
• Will keep for several days in an airtight container on your countertop.

Nutrition