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!