Paleo Peppermint Chocolate Crinkle Cookies + A Healthy Holiday Cookie Round-Up
Paleo Peppermint Chocolate Crinkle Cookies + A Healthy Holiday Cookie Round-Up is a hor d'oeuvre that serves 20. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 127 calories, 4g of protein, and 11g of fat per serving. For 42 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. This recipe is liked by 1655 foodies and cooks. It is perfect for Christmas. A mixture of eggs, salt, dairy-free chocolate chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by The Healthy Maven. With a spoonacular score of 11%, this dish is not so tremendous. Similar recipes include Chocolate Peppermint Crinkle Cookies, Peppermint Crunch Chocolate Crinkle Cookies, and Peppermint Patty Stuffed Chocolate Crinkle Cookies.
Servings: 20
Cooking duration: 60 minutes
Ingredients:
2 1/2 cups almond meal
1/2 tsp baking soda
2 T cocoa powder
2 T coconut flour
1/4 cup coconut oil, melted
1/4 cup dairy-free chocolate chips, melted (I use Enjoy Life brand)
2 large eggs
1 tsp peppermint extract
1/2 tsp salt
Equipment:
bowl
oven
baking sheet
wire rack
Cooking instruction summary:
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 skipPreheat 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.
Step by step:
1. 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.
2. 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
3. Preheat oven to 350 degrees F.Scoop out 1 tablespoon worth of dough and roll into a ball between palms.
4. Roll each ball in 1/4 cup of ground coconut palm sugar to coat.
5. Place balls on a parchment or silicone lined baking sheet and bake for 10 minutes.
6. 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 Information:
covered percent of daily need
