PALEO CHEWY CHOCOLATE GINGERBREAD PEPPERMINT COOKIES

30 Dec

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Hey guys! I hope everyone had an amazing Christmas. I apologize for uploading these yummy Christmas cookies late, I had a pretty rough week and I’m also under the weather, not the best way to enter into the New Year lol.

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These cookies were very easy to make and were so yummy! I literally made these five times this month for my friends and family because they were a total win.

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They also make cute little gift treats to give away, but I wouldn’t use them as stocking stuffers ๐Ÿ˜‰ You can also omit the peppermint and add any sprinkle or topping of choice, you can even top it with more chocolate chips if you have a super sweet tooth, which is what my friend did when she came over for eggnog and cookies ๐Ÿ™‚

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It was quite hilarious capturing her reaction while she was eating the cookie because she isn’t a fan of healthy food. She believes that healthy food or treats don’t taste good because the greasy full fat butter, milk chocolate chips, and refined sugar guarantees happy tastebuds. But hey, let’s just say I was happy to prove her wrong! Even though she requested I added more of the vegan semi sweet dark chocolate chips in her cookies. Have a Happy New Year everyone!

Recipe: makes 32 cookies

1 cup almond flour
4 tbsp coconut flour
2 organic cage free eggs
2 tsp gluten/aluminum free baking soda
1 tsp gluten/aluminum free baking powder
20 organic medjool dates (pitted)
2/6 cup organic melted coconut oil (1/3 cup+1/3 cup)
2 tbsp organic pure maple syrup
2 tbsp organic blackstrap molasses (unsulphured)
1 tbsp organic/pure vanilla extract
2/8 cup organic raw cacao powder (1/4 cup+1/4 cup)
1.5 tbsp ginger (grated)
2 tbsp ground cinnamon
2/8 tsp sea salt (1/4 tsp+1/4 tsp)
2/8 tsp ground cloves (1/4 tsp+1/4 tsp)
4/6 cup Enjoy Life organic dark chocolate chips (2/3 cup+2/3 cup)
Peppermint sprinkles (for topping)

Pre-heat oven to 350ยฐF.

Place dates in a bowl with 2 tbsp of water and place in the microwave for 30 seconds.

Take dates out of the microwave and add maple syrup, then mash with a fork.

Place mashed dates in a food processor with coconut oil, eggs, molasses, vanilla, and ginger and blend until smooth.

In a medium bowl, combine almond flour, coconut flour, cacao powder, baking soda, baking powder, salt, cinnamon, and cloves. Add flour mixture into the food processor with the date paste and blend again until smooth. Transfer cookie batter into a bowl and add chocolate chips.

Line two baking sheets with parchment paper and scoop cookie batter into the baking sheets and top each cookie with peppermint sprinkles. It should yield 16 cookies on each sheet.

Place cookies in the oven and bake for 8-10 minutes.

When ready, take cookies out of the oven and let them cool for 10 minutes, since they would be pretty hot and soft.

Enjoy when ready!

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