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Chocolate Peppermint Christmas Cookies

Yields1 Serving

Ingredients
 1 cup rolled oats (gluten-free if desired)
 ½ cup cacao powder
  cup runny almond butter
 1 egg (can sub for flax egg)
  cup maple syrup
 ¼ cup coconut oil
  cup semi-sweet chocolate chips
 1 tsp peppermint extract
 1 tsp vanilla extract
 ½ tsp baking soda
 ¼ tsp salt
 crushed candy cane for topping
Directions
1

Preheat oven to 350 degrees.

2

Blend oats in a food processor or high speed blender to create a flour.

3

Pour oat flour into a bowl with cacao powder, baking soda and salt. Mix well.

4

In another bowl, whisk together almond butter, egg, maple syrup, coconut oil, peppermint and vanilla extracts.

5

Pour the wet ingredients into the dry, and mix until well incorporated. Fold in chocolate chips.

6

Place batter in the refrigerator for 10 minutes.

7

Scoop into 12 balls, and place on a parchment-lined baking sheet. Use fingers to flatted slightly.

8

Bake for 11-12 minutes.

9

Top with candy canes immediately after removing from the oven. Cool for several minutes before transferring to a wire cooling rack.

Enjoy!