GUEST RECIPE: Paleo Cookie Exchange Creamy Peppermint Patties
How many of you have taken a family favorite recipe, used paleo flours instead of regular flour, and ended up with something barely resembling what you intended to make?
Creating better-for-you treats can be challenging, that’s why it’s great to have reliable recipes. It’s even better when these recipes are exactly what you’re craving this holiday season!
If you’re like me, this time of year I’m all about chocolate and peppermint!
That’s why I was so excited when my friend from Instagram, Allison Wojtowecz @flabstofitness told me about her Paleo Cookie Exchange e-book, created with Anne Marie Garland from Grass Fed Salsa, and Alyssa Anthony from Barefoot Provisions. Today’s I’m featuring their recipe for Creamy Peppermint Patties!
Recipes you’ll find include unique creations like Chocolate Covered Hazelnut Cranberry Truffles, Superfood Chocolate Covered Caramels, and Grapefruit & Blueberry Sandwich Cookies, and classics like Fluffy Roll Out Sugar Cookies, Gingerbread Cookies, and Buttercream Icing.
One of my favorite things about the book is how they outline the different pantry items you’ll need at the beginning, so you can stockpile all the items you’ll need to make the recipes. Having baking ingredients on hand this time of year is so important for last minute parties and guests.
Anyone who is on your holiday gift list who has an allergy, or specific diet like Paleo or an autoimmune protocol will feel extremely special when they realize you put extra care in making a treat that they can enjoy.
Find recipes like this one in the Paleo Cookie Exchange e-book!
- 1 1/2 cup TigerNut Flour
- 1/4 cup cacao powder
- 1/2 cup coconut sugar
- 1/2 cup organic powdered sugar (sub. for powdered sugar on pg 44)
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon gelatin
- 3/4 cup palm shortening
- 2 teaspoons vanilla
- 1/4 cup unsweetened applesauce
- 1/4 cup raw honey
- 2-3 drops peppermint oil, not
- peppermint extract (we use the NOW Foods brand)
- 1 Tablespoon arrowroot starch
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 2. In a mixing bowl, combine the dry ingredients.
- 3. Using a hand or stand mixer, slowly add in the wet ingredients.
- 4. Mix until the dough forms a ball. Roll into small balls, using about a tablespoon of dough.
- 5. Place each cookie dough ball on the parchment lined cookie sheet. Bake for 8-10 minutes. The cookies will still be very rounded and puffy at this point. Press the back of a teaspoon lightly
- into the center of each cookie to form a small divot. This divot will hold the filling.
- 6. Mix together the filling as cookies are cooling. Spoon about a teaspoon of filling into the center
- of each cookie. Let harden in fridge.
- 7. Melt chocolate chips, being very careful not to let them burn. I like to use a double boiler
- method. Carefully dip tops of the cookies into the melted chocolate, and let it cool and harden
- on a wire baking rack. You can speed this process up by drizzling the chocolate and letting
- it harden in the fridge, but it won’t look as pretty.
- 8. Store in the fridge or freezer for a cool, peppermint treat.
- VEGAN INDULGENT
- For a vegan friendly option, use dairy free chocolate chips like the Enjoy Life brand that we recommend and sub the honey for maple syrup.