Peppermint Mocha Crinkle Cookies
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Ready for another adapatation from our classic Just Date cookie file? Here's one that are a take on the Just Date Fudgy Chocolate Cookies by Sylvie Charles, MD. From our friend, Kimberly Barnes @wearlovewanders, these simple cookies hit the spot for your holiday cookie swap. Look no further, these are even vegan, gluten-free and #refinedsugarfree with @enjoyjustdate syrup, chocolate chips, and date sugar! The perfect balance of chocolate, mint, and coffee that brings these together to make a delightful holiday cookie!! 🍪 ☕️🎄
- Cook 11 min
Ingredients
- 1 cup almond butter (100% only)
- 3/4 cup Just Date Syrup
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 cup cacao powder
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
- 1/4 cup brewed strong coffee or espresso
- 8-10 tbsp almond flour
- 1/2 cup Just Date Chocolate Chips
- 1/2 cup Just Date Sugar
Instructions
- Preheat oven to 350°F and line tray with parchment or silicone baking sheet
- Stir 1 cup almond butter with date syrup until well combined
- Add cinnamon, vanilla extract, then cacao, stirring well after each ingredient
- Add olive oil next
- Mix baking soda and almond flour in small bowl, add to wet mixture, mixing thoroughly after each tablespoon
- Add peppermint extract and brewed coffee/espresso and mix
- Mix in chocolate chips
- Using 1.5-inch ice cream scoop, scoop dough and use hands to roll into little balls
- Dredge dough balls in sugar and roll until thoroughly coated
- Place on sheet pans and bake at 350°F for 10-12 minutes
- Remove and set aside to cool slightly before placing on cooling rack
by Kimberly Barnes
