Happy Third Day of Christmas! Today I’m bringing you a sweet treat… which is totally against what I usually blog about. BUT let’s face it. This time of year involves parties, friends, and A LOT of great food. And for me, lately I’ve been wanting to eat all the sugar. 

One of my pet peeves is people thinking they can eat ALL the desserts they want because the ingredients are “paleo.” News flash people. It still isn’t ok to eat ALL the almond flour or ALL the dark chocolate. BUT I’m a firm believer in finding out what works for you when it comes to having a healthy lifestyle – not a quick fix. And to be honest, for me, that involves treating myself every now and then. But for me, personally, eating cookies or cake makes me feel terrible the next day, and then I complain to everyone, and no one likes a whiiiiinnnneerrr.

So, hopefully these cookies will be a treat for you and me – yet won’t make you feel like doo doo later. Just don’t eat too much of the dough like I did. Raw eggs. 

This was a total experiment, guys. Sometimes you just have to throw random ingredients in a bowl, pray it works, and then surprise yourself. 

 

Dark Chocolate Chip Peppermint Cookie Bites

 

Makes 2.5 dozen + (About 30) bite size cookies

Prep time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Ingredients: 

  • 1/4 cup coconut oil at room temp. Don’t melt that coconut oil. Don’t you do it.

  • 2 tbsp. maple syrup

  • 1 egg

  • 1 tsp. vanilla extract

  • 1 tbsp. peppermint extract

  • 1 pinch baking soda

  • 1 pinch salt

  • 2 cups almond meal/almond flour

  • 1 tbsp. dark cocoa powder

  • 1/2 cup dark chocolate chips or chopped dark chocolate. (I usually just use the dark chocolate Ghirardelli that you can get from any grocery store). 

Instructions: 

  • Preheat oven to 350 degrees. 

  • Mix coconut oil with maple syrup. Add egg, vanilla extract and peppermint extract. Mix well. 

  • Add baking soda and salt. Then, gradually add the almond flour. Then, add cocoa powder. 

  • Top with chocolate chips, and mix well. 

  • Store in fridge for 30 minutes. But if you run out of time, you can store up to 24 hours. 

  • Scoop into tiny, bite size balls, and line onto pan. Press down slightly on cookies. Bake 9-10 minutes. 

  • Don’t eat all at once. 

Notes: 

  • Try not to eat a good bit of the dough like I did. I’m not scared of raw eggs, but you’ll get more cookies that way.

  • Store in tupperware, or the fridge.

 Don't you just want to eat all that up?

Don’t you just want to eat all that up?

 Hopefully Santa is bringing me new baking pans for Christmas. 

Hopefully Santa is bringing me new baking pans for Christmas.