It's officially the most wonderful time of the year and that means...all things PEPPERMINT! I have always loved the chocolate peppermint combo, whether that be a peppermint mocha from Starbucks or peppermint fudge ice cream or peppermint fudge COOKIES, I am here for it. I realized that I hadn't yet created a paleo version of my favorite flavor combo and needed to change that ASAP. These paleo peppermint fudge cookies are not only fudgy heaven, but they're made with all of the gut friendly ingredients I love and they are vegan! They're a hit all around. Enjoy!
Paleo & Vegan Peppermint Fudge Cookies
These peppermint fudge cookies are not only delicious but also grain-free, dairy-free, vegan, and refined sugar-free! They are sure to be a hit at the dessert table this holiday season!
Ingredients
- ¼ cup coconut flour
- ¼ cup arrowroot flour
- ½ cup cocoa powder unsweetened
- 1 teaspoon peppermint extract
- 2 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chocolate chips dairy-free
- ½ cup almond butter smooth/runny
- ½ cup maple syrup can sub honey if not vegan
- 2 candy canes, crushed optional
Instructions
- In a large bowl, combine the runny almond butter with the peppermint extract, vanilla extract, and maple syrup. Mix until well combined.
- In a separate bowl, mix the coconut flour, arrowroot flour, cocoa powder, baking soda, and salt until well combined.
- Next, add the dry ingredients to the almond butter mixture and continue mixing until a dough forms.
- Once you have a dough, fold in the chocolate chips, saving a few for topping right before baking!
- Place the dough in the refrigerator to chill and firm up for about 30 min. While the dough is chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Once the dough is chilled, use a spoon or cookie scoop to portion out the dough onto the baking sheet (mine made about 14 cookies, but you can make them smaller or larger depending on your preference!).
- If using candy canes, crush the candy canes and sprinkle over the tops of the balls of dough. Add on any extra chocolate chips and bake for 10-12 minutes. Remove from the oven and let them cool for 5-10 min before transferring to a cooling rack. Enjoy!
