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Hot Chocolate And Peppermint Cookies

Hot Chocolate And Peppermint Cookies

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Here are two wintery treats that will take you through the holiday season and beyond. Both taste super tasty but are definitely healthier than their traditional versions. What a great way to spread some real holiday cheer!

A chocolate bar like our new clean Chocolate tastes great on it’s own, but you can also incorporate into the recipes below and make a delicious sweet and a little salty hot chocolate!

Hot Chocolate
Serves 2

Ingredients:
7 ounces dark chocolate, coarsely chopped
1/2 cup boiling water
3/4 cup almond milk
1/4 cup coconut milk (from a can)

Directions:
In a medium bowl add the boiling water to the chocolate pieces and let stand for 1 minute. Whisk until smooth.

In a small saucepan, bring the almond milk and coconut milk just to a simmer.

Add the chocolate mixture and whisk over moderate heat until hot.

Remove the saucepan from the heat.

Pour the hot chocolate into demitasse cups or small mugs and serve.

Mint Chocolate Chip Cookies
Makes 2 dozen


Ingredients:
1 1/4 cup millet flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup unsweetened dutch-processed cocoa powder
1/2 cup cubed coconut oil/butter
1 cup coconut nectar crystals
1 tablespoon vanilla extract
1/3 cup non-dairy milk (almond or coconut)
chocolate chips (roughly 1 bag), you can use Gnosis bars broken into “chips” or unsweetened carob or cacao chips
1 teaspoon peppermint extract

Directions:
Preheat oven to 325 and line baking sheets with parchment paper.
Whisk together the flour, salt, baking powder and cocoa and set aside.


Beat the coconut butter with an electric beater or really mash it up (I’ve used a potato masher with good luck) until light and fluffy.
Add the sugar and vanilla, creaming until smooth.


Add the flour in slowly, half first, mix with the non-dairy milk, and then the second half of the flour, mixing until well combined.

Stir in the chocolate chips and peppermint extract and let the dough sit (covered with a towel or plastic wrap) for 10-20 minutes. You can also keep it in the fridge overnight.


Scoop tablespoon size dough amounts onto the baking sheet and press the tops slightly with the bottom of a glass.
Bake for 12-15 minutes, checking to make sure they aren’t turning too dark on the bottom. Some ovens may cook faster, so keep watch.


Let them cool completely before moving and then store in an airtight container for several days.


Happy Winter!

Recipes and Photography: Jenny Nelson

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