For YOU. self reward. very important.
Your GUESTS. Serve with [dairy-free] Coconut Ice Cream and your guests will be loving on you like there’s no tomorrow!
SANTA. no brainer.
AND [or] your NEIGHBOR.
I figured since you’ll be baking [’tis the season], I’d give you a good one that works for just about any occasion. These cookies have a crunchy outside and a chewy minty inside, which makes for a perfect sweet treat this holiday season.
For more Holiday ideas, tips & tricks, be sure to check out the contributing experts, listed below.
Holiday HQ contributors:
Peppermint Brownie Thins, gluten-free
[adapted from Gluten-free Goddess]
- 5 oz. of GOOD dark chocolate
- 1/2 cup coconut oil
- 1 cup light brown sugar
- 1/2 cup hazelnut meal [or almond meal]
- 1/4 cup brown rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 egg, beaten [also made this with 1 egg – still works out]
- 1 tablespoon vanilla
- 1/4 teaspoon peppermint extract
- Topping: Candy Cane, crumbled
Preheat the oven to 350ºF. Lay parchment on two baking sheets; set aside.
In a small saucepan, melt the dark chocolate and coconut oil over low heat. Stir occasionally, until melted.
In a medium sized mixing bowl, mix together the brown sugar, hazelnut meal, brown rice flour, salt and baking soda.
In a separate bowl, beat the two eggs – don’t over beat, just enough to combine.
Add the eggs, vanilla extract and melted chocolate to the dry ingredients.
Using a hand mixer, beat on low until the batter becomes a smooth and shiny.
With an ice cream scooper, drop 1 scoop on the prepared baking sheet, spacing every 2-inches.
Bake 8 to 9 minutes, or until the edges have browned.
Remove and immediately sprinkle candy cane pieces to the top of the cookies. Let cool for 10 minutes before removing and placing on cooling rack.
*gluten-free *dairy-free – depending on the chocolate you use
December 5 2011