Dessert

Peppermint Double Chocolate Dipped Cookies

En route to our annual girls white elephant/potluck and I signed up for dessert because I have been seriously craving chocolate peppermint ANYTHING! Safe to say these Peppermint Double Chocolate Dipped Cookies hit the spot. Gluten & dairy free plus they are seriously adorable!

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Peppermint Double Chocolate Dipped Cookies

AUTHOR: bybodyadm

Peppermint Double Chocolate Dipped Cookies

SERVES: 12 cookies

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Ingredients

1 cup almond flour
1/2 cup coconut flour
1 tbsp cacao powder
1/4 tsp baking powder
pinch of salt
1/2 cup runny nut butter
2 eggs
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 tbsp almond milk
1/4 cup melted coconut oil
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 tsp coconut oil
2 candy canes

Instructions

Preheat oven to 350 degrees.
Combine almond flour, coconut flour, cacao powder, baking soda, and a pinch of salt. Then combine nut butter (all natural is the way to go to make sure it’s the right consistency), eggs (room temp), maple syrup, vanilla extract, peppermint extract, almond milk and melted coconut oil. Add the wet and dry ingredients together and fold in chocolate chips. Bake for 12 minutes at 350. Once they are fully cooled, dip in melted white chocolate (white chocolate chips + coconut oil) and top with crushed candy canes!
Then combine nut butter (all natural is the way to go to make sure it’s the right consistency), eggs (room temp), maple syrup, vanilla extract, peppermint extract, almond milk and melted coconut oil.
Add the wet and dry ingredients together and fold in chocolate chips.
Form into balls and slightly flatten them with your hands. Bake for 12 minutes.
Once they are fully cooled, dip in melted white chocolate and top with crushed candy canes!
To melt the chocolate, microwave the chocolate and coconut oil at 30 second increments on 50% power, stirring after each round, until fully melted.

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