peppermint mocha cookies

Sitting by the bright Christmas tree, and I actually really don't want to go to bed, even though I have to get up for class tomorrow. Mom is on the couch doing some computer work. Sis is on the floor playing with Cutie Puppy. I'm curled up on the other couch nibbling a cookie I stole from the kitchen a minute ago. Mmm peppermint.

No...let's not go to bed. Let's freeze this moment in our memories.  

It's simple.

These cookies are super easy to make. You just soak the cashews and them blend them up with some goodness to make the frosting. Then you just mix up the cookie dough and bake it. Frost the cookie, take a bite, and enjoy the pepperminty goodness!

It's healthy.

You know, not only are they gluten free and dairy free, they are sugar free. Which personally, makes me super happy, because sugar makes me feel awful, and I like to be able feast a little bit during the holidays.

It's delicious. 

The smooth and creamy frosting combined with the soft and moist mocha base. It's a Christmas miracle. 


Peppermint Mocha Cookies

Cookie dough:
1 cup almond butter
2 eggs
2 T strongly brewed coffee
3/4 cup coconut sugar
1/4 cup coconut flour
2 T cocoa powder
1 tsp baking soda
1/2 tsp salt

Peppermint cashew cream:
1 cup raw cashews (I like to chop mine into pieces) 
1 cup boiling water
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp peppermint extract
2 T coconut cream
2 T melted coconut oil

Start by making the cashew cream. Soak the cashews in boiling water for two hours. Strain the cashews and place them in a high-powered blender or food processor. Add the maple syrup, vanilla, peppermint extract, coconut cream, and melted coconut oil. Blend well until smooth and creamy. Place the frosting in the refrigerator. 

Now for the cookies, preheat oven to 350 degrees.

Combine almond butter, eggs, coffee, and coconut sugar in a mixing bowl. In a small bowl, mix together the coconut flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well. Bake at 350 degrees for 8-12 minutes. 

Allow the cookies the cool completely before frosting them. Swirl some red food dye into the frosting and pipe it onto the frosting with a plastic bag. 

Note: These are best eaten within a few days. In my experience, left in the open, the frosting changes color a bit after a few days. 


Ali <3