Gluten-free

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Ingredients:

For Cookie Dough: 

• ½ cup organic coconut sugar

• ½ cup grass-fed butter, melted

• 2 eggs, room temperature

• 2 tablespoons maple syrup

• 2 teaspoon vanilla extract

• ¼ teaspoon almond extract

• 3 cups blanched almond flour, packed fine

• ½ cup coconut flour, do not pack

• ¼ teaspoon sea salt

• ¼ teaspoon baking soda

For Toppings:

• 8 ounces of 80%+ dark chocolate

• 5-6 regular sized candy canes

Special Equipment/Instruction:

• Parchment lined baking sheet

• Rolling pin

• Wooden spoon

• Whisk

• Plastic wrap

• 2 Star-shaped cookie cutters, large & small

• Ribbon

• Ziplock bag

• Cookie dough needs to be refrigerated for at least 2 hours, or preferably overnight

Preparation:

1. In a large bowl, add coconut sugar, melted butter, eggs, maple syrup, vanilla extract, and almond extract. Whisk until well combined.

2. Add dry ingredients to the wet ingredients: almond flour, coconut flour, sea salt, and baking soda. Mix with a wooden spoon until dough is formed.

3. Divide the dough in half, and form into balls or discs. Wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or 1 hour in the freezer.

4. Once ready to bake, line a baking sheet with parchment paper, and preheat the oven to 350°F.

5. Remove one of the balls of dough from the refrigerator, and place it on a sheet of parchment paper. Place another sheet of parchment on top, and roll out the dough until it’s ¼ inch thick.

6. Remove the top layer of parchment. Cut out the dough with the large star-shaped cookie cutter. Using the smaller star-shaped cookie cutter, cut out the center of the large star-shaped cookies. Use a knife or spatula to transfer the cookies to the prepared baking sheet.

7. Bake the cookies for 9-11 minutes, until the edges are slightly golden brown. Once done baking, allow cookies to cool on the baking sheet before transferring to a wire rack to finish cooling.

8. While the cookies are cooling, prepare the mint chocolate topping ingredients. Begin with placing all the candy canes, unwrapped, in a large ziplock bag. Seal bag, and break candy canes by hitting them with a rolling pin. Continue breaking candy canes until the pieces are sprinkle-sized. Set aside.

9. Next, microwave the dark chocolate, in a microwave-safe bowl, in 30-second intervals. Stir in between intervals. Continue stirring and microwaving until melted. About 2 minutes in total.

10. Dip cooled cookies in dark chocolate. Dip until half of the cookie is covered in chocolate. Set dipped cookies on a wire rack. While the chocolate is still wet, sprinkle the prepared candy cane topping on the chocolate part of the cookie. Allow chocolate to harden.

11. Once the chocolate has hardened, loop 5 inch long ribbons through the cookies, and tie, so they can act as Christmas tree ornaments. Enjoy!

Nutrition Info: 

Servings: 30 cookies 

1 serving: 1 cookie

Calories: 160

Carbohydrates: 10.8 g 

Protein: 3 g 

Fat: 11 g 

Sat fat: 5.3 g 

Sugar: 5.9 g

Added sugar: 5.5 g 

Fiber: 2.75 g