- 1 1/2 cups almond flour
- 3/4 cup potato starch (not potato flour)
- 1/3 cup sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon guar gum (Bob’s Red Mill)
- 1/8 teaspoon salt
- 1/4 cup vegan butter (Earth Balance)
- 1/4 cup plain almond milk
- 2 teaspoons vanilla extract
- PEPPERMINT DOUGH:
- 3 1/4 cups grain-free powdered sugar (“Wholesome!” brand).
- 3 tablespoons plain almond milk
- 1 tablespoon vegan butter (Earth Balance)
- 1 1/2 teaspoons peppermint extract
- a few drops of green food coloring (Watkins brand uses no artificial dyes).
- 1/4 teaspoon salt
- VEGAN CHOCOLATE:
- two 10 ounce bags of enjoy life chocolate chips
- Preheat oven to 350 degrees
- Whisk together almond flour, potato starch, sugar, cocoa powder, guar gum and salt.
- Cut the vegan butter into flour. Add vanilla extract, almond milk and combine until dough forms. Dough will be a touch sticky.
- Roll out dough in between two pieces of parchment paper so that it does not stick to the rolling pin.
- Cut out fairly thin 2 inch circles. Transfer cookies carefully by spatula to parchment paper lined cookie sheet. Bake at 350 degrees for 15-20 minutes. Let them cool for 10 minutes and then transfer by spatula to cooling rack. (Important step as they will crisp up nicely on the rack).
- While your cookies are cooling, start your peppermint dough.
- In a large bowl, add the almond milk, peppermint extract and food coloring (optional). Using a hand mixer, slowly blend in the powdered sugar. Mixture will become thick. Add in butter and combine until the dough forms. If it’s still too sticky, add a bit more powdered sugar. Add a touch of almond milk if you find it too dry.
- Dust your peppermint dough with powdered sugar and roll it out in between two pieces of parchment paper. Using the same cookie cutter from before, cut out 2 inch circles. Wait 10 minutes before transferring cutouts as the dough will harden a bit, making it much easier to move them without altering their shape.
- Dot your cooled cookies with a touch of honey and place the peppermint cutout over top. Continue until all cookies are topped with the peppermint dough.
- Melt your chocolate in a double broiler–or in a microwave safe bowl, checking in at 30 second intervals.
- Lower cookie into chocolate with fork and use another utensil to spoon chocolate over the top. Slowly lift and let excess chocolate drip off. Place on parchment paper or greased cooling rack.
- Freeze for 10 minutes or refrigerate for 30 minutes. Once they are hardened, they will not melt outside of the refrigerator unless your indoor temperature rises above 74 degrees.
- Store in an airtight container and enjoy!!!
Keywords: grainfree, glutenfree, vegan, mint, chocolate, cookies, dessert, snack, stpatricksday