Cocoa Almond Flour Peppermint Cookies

These cocoa almond-flour peppermint cookies are my new favorite feel-good treat! They’re naturally gluten-free, made with wholesome ingredients, and filled with that cozy holiday mint-chocolate magic. Perfect for anyone looking to enjoy festive baking while staying kind to their body. Healthy, simple, and uplifting—exactly what this season needs.

Ingredients

2 1/2 cups – cocoa almond flour

1 TB – baking powder

1/2 tsp - sea salt

1/2 cup – coconut oil, almond oil or Greek yogurt

1 cup - coconut sugar or monk fruit (dark)

1 tsp - pure vanilla extract

1tsp peppermint extract

2 - eggs

1 cup - LILY'S White Chocolate Chips and 1 tsp of coconut oil

Crushed sugar free candy canes

Directions

1. In a mixing bowl, mix the flour, baking soda, and salt. Set aside.

2. Using a mixer, beat the oil and coconut sugar on high for 2 minutes. Add in vanilla and eggs and beat on high for 1 minute.

3. Add your dry ingredients. Mix on low. Chill for 40 minutes.

4. Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Scoop cookies using 1oz cookie scoop.

5. Bake for 15-17 minutes. Cool cookies completely. Use your favorite cookie cutters to shape your cookies.

6. Melt the white chocolate in the microwave in 15 second intervals. Dip the cookies in the chocolate. Top with crushed candy canes.

Yummy!