Gluten-Free Hot Chocolate Peppermint Cookies

47200718_978955918981699_5066383009075167232_nThese have by-far been my favorite cookies I have made this December! Or maybe some of my favorite cookies in general, they are that good.

And I have to admit, I was terrified when I was making them. The batter smelled so strongly of peppermint, I was worried it would be over-the-top. In reality they were perfect, refreshing, and the perfect amount of peppermint.

Give them a try!

Gluten-Free Hot Chocolate Peppermint Cookies

  • 12 oz. Enjoy Life Chocolate
  • 1/2 cup coconut oil
  • 2 cups almond flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup coconut sugar
  • 1/2 cup maple sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp peppermint extract
  • 24, all-natural marshmallows (or make your own)

Glaze

  • 2 cups organic powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbsp. water
  • 1/4 tsp peppermint extract

Let’s Make it Happen: Melt Enjoy Life Chocolate and coconut oil in a microwave for 30 second intervals until melted. Cool a little.

Sift almond flour, baking powder, salt and almond flour into a bowl. Give it a whisk.

Beat together coconut sugar, maple sugar, eggs, peppermint extract and vanilla. Gradually add in the chocolate mix. Slowly add in the flour bowl. Once combined, wrap and refrigerate for an hour.

Preheat oven to 325.

Shape dough into ball, flatten slightly. Bake for 8 minutes (so they are not completely cooked). Cut marshmallows in half. Stick half a marshmallow into each cookie. Bake for 3 minutes. Cool for 5. Transfer to a wire rack to finish cooling.

For the glaze, beat all the ingredients together until smooth and is the desired consistency. If it is too runny add some more organic powdered sugar. If it is too stiff, add some more water. Transfer to a piping bag. Pipe some onto the top of each cookie. This made 48 medium-sized cookies. Eat and enjoy.

Adjusted from a recipe by Cooking Classy

 

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