The Christmas season is never complete without all the baking that comes along with it…. and, as I’ve mentioned before, we’ve been busy over here whipping up festive treats to indulge upon. Yet each season, I try to make a holiday favorite, a little cleaner, maybe even slightly nutritious…. two years ago I made these peanut butter blossom cookies (which we affectionately call the “boob” cookies….), last year was a homemade hot coco recipe, and this year I made these gooey, chocolatey, peppermint morsels… and didn’t make enough of them. Within one evening half were already gone (I guess that’s how you know it’s a good one…..).

I found the original recipe from Minimalist Baker, and made my necessary swaps to make it gluten free + dairy free… as well as incredibly moist and delicious. I decided to replace the butter with mashed avocado, and let me tell you, it was a game changer. Other than being loaded with the nutritional advantages of avocados, it made the texture incredibly creamy…. they passed the Harper, TJ, and since we’re still living with my parents, also my dad’s test. I guess I’ll be whipping up another batch over the weekend!

Chocolate Peppermint Cookies

Ingredients
1/2 cup mashed + creamy avocado
3/4 cup organic coconut sugar
1 large egg
1/4-1/2 tsp (depending on how peppermint-y you want them) organic peppermint extract
1 1/4 cup almond flour
1/3 cup organic cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
2 candy canes, crushed
1/3 cup dark chocolate chip (I used ILY’s…)

Directions 
1. Preheat oven to 350°
2. In a large bowl, cream the avocado and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides to make sure everything gets mixed together
3. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
4. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
5. Using a tablespoon measuring spoon, form the cookie balls and place them on a parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
6. Bake for 10-12 minutes. While they’re still on the cookie sheet for a sprinkle crushed candy cane on immediately.
7. Transfer to a cooling rack to allow cookies to completely cook.

Happy baking friends!!
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(Outfit Details || My Pants | My Top | My Slippers | Harper’s Pajamas)