Remember those Andes peppermint chips from my In My Kitchen post? Well, I decided to mix them into a delicious gluten-free chocolate cookie recipe. As a matter of fact, they are so good I’ll be making another batch to wrap for gift-giving. Unlike traditional recipes, these cookies are made with almond flour (meal) and sweetened with coconut palm sugar and the Andes peppermint chips.
I liked the idea of using the Andes chips, assuming they would blend into cookie dough better than hard candy. I was delighted with how they melted and remained soft like the rest of the cookie. If the peppermint chips are not available in your area, it might be fun to order them on-line to create a unique gift. I appreciate homemade gifts made with ingredients I might not otherwise try or know to look for in local stores.
To punch-up the chocolate in this cookie we add a bit of instant espresso, which brought a nice balance of chocolate and mint flavor. They keep well in a sealed container, remaining soft for several days after baking. It is a tender, fudgy-mint cookie worthy of your holiday dessert table or homemade gifts. Enjoy them with a glass of cold milk to savor the cooling mint with every bite.
Adapted from Food Pusher: Double Chocolate Almond Flour Cookies