Healthy Peppermint Chocolate Cookies
Healthy Peppermint Chocolate Cookies requires about 45 minutes from start to finish. One portion of this dish contains about 6g of protein, 14g of fat, and a total of 202 calories. For 73 cents per serving, you get a dessert that serves 12. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up almond butter, baking soda, coconut sugar, and a few other things to make it today. 20 people have tried and liked this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by The Healthy Maven. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so outstanding. Users who liked this recipe also liked Paleo Peppermint Chocolate Crinkle Cookies + A Healthy Holiday Cookie Round-Up, Healthy Peppermint Chia Cookies, and Healthy Peppermint Chocolate Rice Krispie Treats.
Servings: 12
Ingredients:
1 cup unsweetened almond butter (must be drippy and 100% almond based)
1 tsp baking soda
optional: pinch of sea salt or crushed candy cane
1/2 cup chocolate chips
1/2 cup coconut sugar (or brown sugar)
1 large egg
1 tsp peppermint extract
1/2 cup raw cacao or unsweetened cocoa powder
Equipment:
baking paper
baking sheet
bowl
oven
Cooking instruction summary:
Preheat oven to 350 degrees F. In a large bowl combine all ingredients (yes you can do this all in one bowl!).Line a baking sheet with parchment paper or a silicone mat.Roll dough into 1 tablespoon-sized balls and flatten slightly (do not make them bigger than this as they spread).Sprinkle with sea salt, if using.Baking for 10-12 minutes (10 for softer cookies or closer to 12 for firmer).Remove from oven and let sit on tray for 10 minutes ( do NOT attempt to remove before then). Sprinkle with crushed candy cane, if using.Place on a rack to cool completely.Will keep for up to 3 days on counter in an airtight container.These freeze well.
Step by step:
1. Preheat oven to 350 degrees F. In a large bowl combine all ingredients (yes you can do this all in one bowl!).Line a baking sheet with parchment paper or a silicone mat.
2. Roll dough into 1 tablespoon-sized balls and flatten slightly (do not make them bigger than this as they spread).Sprinkle with sea salt, if using.Baking for 10-12 minutes (10 for softer cookies or closer to 12 for firmer).
3. Remove from oven and let sit on tray for 10 minutes ( do NOT attempt to remove before then). Sprinkle with crushed candy cane, if using.
4. Place on a rack to cool completely.Will keep for up to 3 days on counter in an airtight container.These freeze well.
Nutrition Information:
covered percent of daily need
