Chocolate Candy Cane Cookies

Makes 16 Cookies Prep Time: 10 min Cook Time: 10 min Total Time: 20 min

Ingredients for the Cookies:

2 cups of spelt flour*

1/2 cup of unsweetened cocoa powder

1 tsp baking powder

1/2 cup of ghee or coconut oil

1/2 cup of Madhava coconut sugar or organic raw cane sugar

1/2 cup of pure maple syrup

2 flax eggs

1 tsp of peppermint extract

Ingredients for the Peppermint Frosting:

3 cups of powdered sugar

1 tsp of peppermint extract

1-2 Tbs of coconut milk

Directions:

In a large bowl sift flour, cocoa powder and baking powder together. In a separate bowl cream ghee, coconut sugar and maple syrup together until smooth. Add in peppermint extract and flax eggs and mix until all wet ingredients are well combined. Slowly add in the dry ingredients until a dough forms. Preheat your oven to 350˚F and line a cookie sheet with parchment paper. Using a medium cookie scoop, portion dough out onto the baking sheet. Press dough down with the palm of your hand and form into a cookie shape. Leave about 1 inch between each cookie dough ball. Bake for 10 minutes or until the middle has set. Remove from oven and allow cookies to completely cool.

While the cookies are cooling make your frosting. Mix all ingredients together until smooth and creamy. Dunk in 1/2 of the cooled cookies into the frosting. Sprinkle with crushed candy canes and allow them to set on parchment paper.

Macros:

Notes:

*You can sub for almond flour to make Paleo or GF baking flour to make gluten free.

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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