Preheat oven to 375 degrees F
- 2 tsp coconut sugar (This is 8 grams of sugar, total, for the whole batch, which means about ½ gram of sugar per cookie!)
- ¼ c butter
- 1 egg
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- 1 tsp baking power
- 1/8 tsp salt
- 1 ¼ c almond flour
Add coconut sugar, butter, & egg into medium sized mixing bowl and blend with a handheld mixer until mixied up … about 30 seconds to a minute. (You could use a stand mixer, but this is a smaller sized recipe … so, maybe consider doubling if using a stand mixer.)
Add in peppermint and vanilla extracts. Mixy up for about 20 seconds.
Sprinkle salt and baking powder on top of batter (to distribute around a bit). Dump in almond flour. Mixy up until well blended.
You should have a softish batter that drops like little, perfect, lil magic cookie drops onto your cookie sheet.
If you like, line a cookie sheet with some baking paper.
Spoon dropfuls of cookie batter onto your pan a lil bit apart from each other. (They don’t raise up or spread out much, so you can place them lil bit close together.)
You should get about 15 – 18 cookies (depending on how big you make your drops).
Bake 9 – 10 minutes.
Let cool for as long as you can stand to wait … then devour!
MK’s thoughts & notes:
Once upon a time, I used to eat cookies … lots of different, happy, delicious cookies, especially at the holidays!
But then, my health went super duper wonky, and I found out my inflammation markers were elevated. As inflammation leads to chronic diseases (none of which I want), I decided added sugar HAD TO GO!!! I started with a straight up elimination. If it had added sugar, no matter what kind, I didn’t eat it. Over the year, I’ve learned that some sugars aren’t quite so bad for you (things like coconut sugar, maple syrup, molasses, monk fruit, etc) as they have healthy nutrients not found in processed sugar. So for this past Christmas, I decided I would seek out recipes that could help me have some of my favorite cookies of old, but in a far more healthier and nutritious way.
I chose this original recipe from naturalpaleofamily.com, because I considered making cut out cookie shapes for the holidays. But I also wanted it for making a childhood favorite, peppermint candy cane cookies. In my sugar days, I used to simply take a sugar cookie dough and tweak it with some peppermint extract and some red food coloring (in half the dough) the roll out lil strands of red and white dough, twisty them together, and voila … candy cane cookies.
Well, so, this year, I set out to recreate them with more nutritious ingredients and WAY less sugar.
Long story short, the batter looked so droppable, I just decided to make drops. And since I only eat organic foods now (see above chat about inflammation and my desire to reduce mine), I didn’t add any food coloring.
These cookies have a super yummy light peppermint flavoring with just a hint of sweetness. The almond flour gives them a chewiness … meaning you have substance to chew on rather than the fluff of empty calorie/almost zero nutrition/inflammation promoting processed flour and sugar in the cookies of old.
Prefer more sweetness? You could add more sugar if you like … the original recipe calls for more. Play around with the sweetness, but use a healthier, more nutritious sugar.
I hope you love and enjoy these! They go really well with cupp hot chockit (pictured above: milk, vanilla extra, and cacao powder - a straight up superfood), and probably coffee (but yucko, I don’t like coffee, so you’ll have to try it and see.)!