What’s your favorite Christmas movie? Something popped into your mind, right? Who doesn’t have a favorite? Mine is White Christmas. My sister and I would sing “Sisters, Sisters” for weeks!
Oh, and Christmas cookies! There’s just something about eating delicious cookies and watching a Christmas movie in front of the fire. Throw in a sparkling Christmas tree, and I’ve just described to you one of my favorite traditions about Christmas!
Skip the Gluten, Keep the Cookie
But I’ve learned a few things since those carefree days growing up. I’ve learned gluten can wreak some serious havoc on our bodies. And I’d much rather spend time teaching our three year old triplets about Baby Jesus than dealing with glutenous consequences in my littles!
Of course, I’m not about to give up my love of eating treats and snacks! No way! Instead, I’m coming up with my own collection of cookies I’m thrilled to be able to make up for my family. In a couple decades, I’m hopeful they’ll look back on their Christmases and see many happy memories and call me up for a fresh batch of these cookies!
This recipe is based off of a friend’s—she made chocolate chip almond flour cookies for us and my hubby and I embarrassed ourselves with how many we ate. Seriously. They were outta this world!
So I decided to put a Christmas-y spin on them and BAM, these Chocolate Peppermint Cookies were created!
Sourcing Your Ingredients
Chocolate. Peppermint. Are there two more scrumptious words put together? This is one of my favorite flavor combinations ever! But I didn’t want to use the sugar-laden, chemically processed peppermint candies. So I used a few drops of peppermint essential oil. Everyone in the house will come running when these yummy smells start wafting—don’t say I didn’t warn you about the mob!
One of the big players in this cookie is the vanilla! I used my (easy-peasy) homemade, organic vanilla. Because I made my own, I was able to select a grain-free, organic vodka to use!
And now, for the star…
2 1/2 cups almond flour
1/4 cup cacao powder
1/2 cup maple syrup
1/4 cup coconut oil
1/2 teaspoon baking soda
1/2 teaspoon salt (a pinch less than 1/2 tsp)
1 Tablespoon vanilla
4-5 drops of peppermint essential oil
- Mix all the ingredients together in a bowl.
- Lay parchment paper on a baking sheet.
- Scoop a tablespoon of dough, round and flatten it.
- Space cookies about 2 inches apart - about a dozen at a time.
- Bake at 375 degrees for 10-12 minutes.
- Let the cookies cool for 15 minutes to avoid crumbling.
- If you like a crispier cookie, let the oil melt a bit before adding to the dough. Be sure to pack each cookie well before you lay it on the cookie sheet.
25 Days of Grain-Free Christmas Cookies
Christmas and cookies go hand-in-hand, but most traditional cookie recipes use wheat flour and other grains. If you are grain-free, or you are looking to cut back on the grains you eat, this cookbook gives you 25 amazing cookie recipes to continue to fill your home with the pleasant traditional tastes and aromas.
Of course, you can use these cookie recipes year round! Your family is going to love having these healthy, delicious alternatives.
Jennifer Fountain is the founder of Growing Up Triplets and is a contributor to other blogs, including Breastfeeding Place. She writes about raising their three-year-old-triplets, taking the family back to living simply, and endeavoring to honor God in the midst of it all. She has been married to her hubby, David, for nearly five years and is madly in love with him! You can follow Jennifer and the three peas on Google+, Facebook, Twitter, Pinterest and the blog.