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.

We’ll be having a [Twitter] Party this Thursday, December 10th @ 8pm EST and YOUR invited – Follow the hashtag #HolidayHQ

Holiday HQ contributors:

Peppermint Brownie Thins, gluten-free

PRINT Recipe

[adapted from Gluten-free Goddess]

Ingredients

• 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

Directions

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.

Enjoy!

*gluten-free *dairy-free – depending on the chocolate you use

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