Peppermint Gingerbread Cookies

Peppermint Gingerbread Cookies

YOU NEED

WET INGREDIENTS:
DRY INGREDIENTS:
  • 1/2 cup + 1 tbls coconut flour
  • 1/4 cup monk fruit sweetener (or sweetener of choice)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 tsp baking powder
  • 1/4 tsp pink salt
TOPPING INGREDIENTS:
  • Coconut sugar
  • White chocolate chips
  • Crushed candy canes

Directions:

1. Mix wet ingredients in a bowl

2. Mix dry ingredients in a different bowl

3. Combine wet and dry ingredients - hand mixing recommended. Store mixed dough in the fridge for 1 hour

4. Prep a baking sheet with parchment paper and preheat the oven to 350

5. Roll dough into balls and (optional) roll balls in extra monk fruit sweetener (or sweetener of choice) and coconut sugar

6. Place on baking sheet and flatten the balls with your hand or a jar

7. Bake at 350 for 10-12 minutes

8. When cookies have cooled, carefully melt white chocolate chips in a bowl for dipping the cookies (you can dip or spread)

9. Once dipped in chocolate, sprinkle on crushed candy canes

10. Enjoy!

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