These Paleo Peppermint Mocha Cookies are one of our favorite Christmas desserts!! The kids always ask me to make these cookies, even when it’s not Christmas season! They love how the crunch from the cacao nibs makes it seem like there are pieces of candy canes inside!
They’re sweetened only with dates, but feel free to top with melted chocolate or add mini chocolate chips!
Peppermint Mocha Cookies
These cookies are sweetened only with fruit, but you would never know! The dates sweeten the cookies perfectly, and the cacao nibs make it seem like there are candy cane pieces inside!
Servings: 20 cookies
Ingredients
- 1/2 cup pitted dates, softened
- 1 tbsp coconut oil, melted
- 1/4 cup cashew butter
- 1 tsp peppermint extract
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cacao powder
- 1 cup almond flour
- dash sea salt
- 2 tbsp cacao nibs or mini dark chocolate chips
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or use a silicone baking mat.
- In a food processor, process together the dates, coconut oil, cashew butter, and peppermint until smooth, stopping occasionally to scrape down the sides. Blend in the egg.
- Add the almond flour, baking soda, baking powder, cacao powder, and sea salt to the food processor and mix together on low until a dough forms. Lastly mix in the cacao nibs.
- Use a tablespoon cookie scoop to form 20 balls and then use a drinking glass to press the cookies flat on the baking sheet. Bake the cookies for 9 minutes.
- Cool completely before removing the cookies with a spatula.
