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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

Chocolate & Peppermint, A match made in heaven. 

Oh how I love the holidays. Everything about them brings a smile to my face. The thought of seeing all my friends and family, binge watching Christmas movies, baking holiday cookies, and if we’re lucky snow! The holidays are a special time of the year and I love surprising my family and friends with delicious holiday favorites that are made with REAL simple ingredients.

Every year on Christmas Eve Morning I get up and make cookies. This year I made gingerbread cookies & peppermint chocolate cookies. Both are grain free, refined sugar free, and delicious. I love bringing these alone to family gatherings and responding when they ask me what is in them. Often my family is so shocked to find that the ingredients are so wholesome. You can find my grain free gingerbread cookie recipe linked above & below my peppermint chocolate cookie.

This recipe does allow for further substitutions if there are allergies or preferences. The nut butter can be replaced for sunflower butter & the flax egg can be replaced for egg. The cacao powder can also be replaced for cocoa powder if that is what you have in stock in the house but I prefer cacao for its high antioxidant properties. 

Here is how it’s done… 

1 flax egg ( 1 tbsp ground flaxseed + 3 tbsp water mixed & let side for 5 minutes)

3/4 cup creamy raw almond butter or cashew butter

3/4 cup pure coconut sugar

1/4 cup cacao powder

1/2 tsp baking soda

pinch of sea salt

1/4 tsp pure peppermint extract (I like simply organic)

1 tsp apple cider vinegar

1/4-1/2 cup dark chocolate chips (I prefer HU hunks or Lilys keto)

1 crushed candy cane (topping, & optional)

To make: 

Preheat the oven to 350F & line a cookie sheet with parchment paper.

Make the flax egg. In a large bowl combined flax egg with nut butter, coconut sugar, salt, baking soda, peppermint extract, vinegar, and cacao.

Stir well & toss in chocolate chips stirring again.

Take a tbsp measuring spoon and spoon our balls onto the cookie sheet. Gently press down and use your hands to help form into fat cookies (these will expand in the oven so leave about an inch or two in between each cookie).

If you choose to use candy canes, crush them and add to the top of each cookie before baking. They will melt and re-harden once the cookies are cooling for a crisp grip on the cookie.

Bake for 10-11 minutes. Ovens may vary so check in about 10 minutes by sticking a tooth pick into the cookie and if nothing comes back on the tooth pick the cookies are done.

Let them cool for about 10 minutes before eating. I use a spatula to move them over to a cookie rack to cook but you can also leave them on the sheet. They will be very delicate so if you are transferring them over just be careful.

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