Peppermint Gingerbread Cookies
Peppermint Gingerbread Cookies
YOU NEED
WET INGREDIENTS:
- 1/2 cup Julie's Real Cinnamon Vanilla Bean Almond Butter
- 1/4 cup + 1 tbls black strap molasses
- 2 eggs
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!
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!
