Chocolate Peppermint Cookies

Prep time: 15 minutes | Inactive prep time: 30 minutes | Cooking time: 12 minutes |
Serving Size: 18

Double Chocolate Peppermint Cookies are soft and chewy with crunchy cacao nibs and minty
deliciousness. Chocolate and peppermint really are a match made in heaven. They are the
perfect treat to leave out for Santa because they won’t contribute to his ever expanding
waistline. They are sweetened with coconut sugar, that is almost half the glycemic index of
regular sugar so it doesn’t spike your blood sugar.

INGREDIENTS

• 1.5 cups gluten-free rolled oats,
processed into flour (or 1.5 cups oat flour)
• 1/2 cup coconut sugar
• 3 Tablespoons raw cacao powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine grain sea salt
• 1 egg
• 1/4 cup virgin coconut oil
• 1/4 cup almond butter
• 1 teaspoon peppermint extract or 1/8 tsp
pure peppermint essential oil
• 1-2 teaspoons almond milk, as required
• 1/2 cup raw cacao nibs

COOKING METHOD

1. In a large bowl, mix together the oat flour,
   coconut sugar, raw cacao powder, baking
   soda, baking powder and salt.
2. In another bowl whisk together the egg,
   coconut oil, almond butter and peppermint
   extract.
3. Pour the wet ingredients into the dry and stir
   until mixed. If the dough feels dry, add 1-2
   Tbsp almond milk. Fold in the raw cacao nibs.
4. Place the dough in the fridge to chill for 30
   minutes.
5. Preheat oven to 350F and line a large baking
   sheet with parchment paper.
6. Remove the dough from the fridge and shape
   into balls the size of a golf ball. Place the
   Double Chocolate Peppermint Cookies on the
   baking sheet and gently press down until they
   are 1/2 inch thick.
7. Bake for 12 minutes and let the Double
   Chocolate Peppermint Cookies cool before
   serving.