It’s the holidays and I got my baking on. Of course, as I’m focusing heavily on my health goals, this year’s baking had to be PCOS friendly. Thankfully I found the perfect recipe from Greenhouse Juice!
Chocolate Mint Cookies
1 cup almond flour
2 ½ tbsp cacao powder
2 tbsp melted coconut oil
1 ½-2 tbsp maple syrup
½ tsp peppermint extract
Pinch of salt
Melted dark chocolate (we used plant-based chocolate chips)
½-1 tsp coconut oil (if the melted chocolate mixture is too thick)
¼ tsp peppermint extract
Crushed candy canes (optional)
Mix together all cookie ingredients and form into a ball. Refrigerate until firm.
Preheat your oven to 350 F
Remove dough from your fridge and roll between two sheets of parchment paper until it reaches your desired thickness (or thinness).
Using a cookie cutter (can be any shape) cut out your cookies and place them on a parchment-lined baking sheet. Tip: once you’ve rolled out the dough, pop it in the fridge or freezer for a minute before cutting out the shapes. This makes the dough easier to handle. You can also use a knife or spatula to help transfer the cookies to the baking sheet.
Bake for 15 minutes.
Remove from oven and let cool completely.
Melt chocolate then mix in peppermint extract and add coconut oil a little at a time until you reach your desired consistency.
Dip the cookies in the melted chocolate and cover completely. Use a fork to handle the cookies to help strain the excess chocolate and transfer the cookies to a parchment paper-lined drying rack or baking sheet.
Top with crushed candy canes if desired. Place in fridge or freezer until set and enjoy! Store in fridge or freezer.
Recipe from Greenhouse Juice.
I tripled the recipe and ended up with about 60 cookies.
And for a little holiday joy…
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