Small-batch Peppermint Bark Cookies
Servings: 8 cookies
Calories: 116kcal
Ingredients
- 1 tbsp coconut oil (15 g)
- 2 tbsp nut/seed butter (32 g) I used almond butter
- 3 tbsp maple syrup (63 g)
- 1/2 tsp vanilla extract
- 1/2 cup flour (60 g) gf all purpose if desired
- 2 tbsp cocoa powder (12 g)
- 1/8 tsp baking soda
- 1/8 tsp salt
Chocolate coating
- 1/4 cup white chocolate chips or candy melts (45 g) dairy-free if desired
- 1 tsp coconut oil (5 g)
- peppermint extract to taste
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl melt your coconut oil (I use the microwave). Add nut butter (assuming this is in room temp) and blend until smooth.
- Add maple syrup, vanilla extract and blend. If at this point your coconut oil hardens, gently microwave to make it liquid again.
- Add cocoa powder (sift it in if it's clumpy), mix until smooth.
- Add flour, make a well in the center, add baking soda and salt. Mix these into the flour roughly (I use the tip of my spatula). Combine flour with the wet stuff and form your chocolate cookie dough.
- Make walnut-sized balls between your palms and flatten gently on the cookie sheet.
- Bake 8 minutes, take our of the oven and let them cool completely and stick them in your fridge or freezer to get them cold.
- Melt together your chocolate and coconut oil (I use 30 sec increments in the microwave). The key is to make a thin sauce. If the sauce is still too thick, add more coconut oil. Mix in your peppermint extract.
- Dip the top of each cold cookie and cover with about a tsp chocolate each (there will be chocolate leftover to use later). (Optional: sprinkle crushed candy cane).
- Let covered cookies cool again in the fridge. Enjoy!!
Nutrition
Serving: 1 cookie | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 58mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 1mg