Red Velvet Peppermint Cookies
The Spice & Tea Exchange
12 cookies.
10 minutes
15 minutes
These cookies are the perfect holiday treat, featuring a warm, gooey center with a lightly crisp outer layer. Cozy up and enjoy!
Ingredients
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- 1 cup almond flour
- 3 Tbsp Cocoa Powder – Natural
- ¼ cup Beet Root Powder
- 3 Tbsp Peppermint Patty Sugar
- 1 tsp baking powder
- 1 tsp Vanilla Bean Sea Salt
- 2 Tbsp melted coconut oil
3 Tbsp Pure Maple Syrup or Cinnamon & Vanilla Infused Maple Syrup
- ¼ cup milk of choice
- 1 large egg
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- ¼ cup powdered sugar
- 1 tsp filtered water
Directions
- Preheat the oven to 350°F.
- Prepare Cookies. In a bowl, combine almond flour, Cocoa Powder - Natural, Beet Root Powder, Peppermint Patty Sugar, baking powder, and Vanilla Bean Sea Salt. Add melted coconut oil, maple syrup, milk, and the egg to the dry ingredients. Mix using electric beaters until combined.
- Use a cookie dough scoop to place dough onto a lined baking sheet; bake for 15 minutes. Remove from oven; slightly press down to flatten the cookies. Cool completely. Store in an airtight container in the refrigerator for up to 5 days.
- Prepare Icing. Mix powdered sugar and water to make the icing. Drizzle over the cooled cookies.