GUEST POST: Creamy Peppermint Patties
So the blogging world is pretty amazing. We see the best AND worst of social media on a regular basis. Instagram and other platforms can be SUCH a wonderful way to connect people across the world with similar interests. It can help you build your personal and professional network, which can help you learn and grow. We don't need to talk about the trolls--we've all seen them.
In recent months, I've gotten to know a group of women who are all blogging and posting on instagram to support their own and others' health. One of those ladies, Allison of @flabstofitness, created an E-Book FULL of inclusive, fun and delicious Holiday Recipes. She worked with two other women to create content that lets everyone--even those with serious dietary restrictions participate in the sweet treats of the holidays, without compromising on flavor.
This past weekend, my husband and I threw our annual holiday party, for which I make about 8 dozen cookies. This year, I made Copycat Tate's Ginger Zingers, Nieman Marcus Cookies, Paleo Twix Bars, Chocolate Peppermint Bark, Double Chocolate Cookies from some of my favorite bloggers. I also made Sugar Cookies, Gingersnaps AND Creamy Peppermint Patties from Allison's book.
She wants everyone to be able to participate in the Holidays, so she's letting me share a recipe with YOU for the Creamy Peppermint Patties! (The best news though is that her E-Book is 100% free--all you have to do is CLICK HERE to get the full thing). Can't wait to hear how much you enjoy it.
What You'll Need:
1 1/2 cup TigerNut Flour
1/4 cup cacao powder
1/2 cup coconut sugar
1/2 cup organic powdered sugar
2 teaspoons baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 tablespoon gelatin
3/4 cup palm shortening
2 teaspoons vanilla
1/4 cup unsweetened applesauce
For the Filling:
1/4 cup raw honey
2-3 drops peppermint oil, not peppermint extract (we use the NOW Foods brand)
1 Tablespoon arrowroot starch
For the chocolate “frosting”:
1/2 cup dark chocolate chips (try Enjoy Life brand)
What I Did:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a mixing bowl, combine the dry ingredients.
Using a hand or stand mixer, slowly add in the wet ingredients.
Mix until the dough forms a ball. Roll into small balls, using about a tablespoon of dough.
Place each cookie dough ball on the parchment lined cookie sheet. Bake for 8-10 minutes. The cookies will still be very rounded and puffy at this point. Press the back of a teaspoon lightly
into the center of each cookie to form a small divot. This divot will hold the filling.
Mix together the filling as cookies are cooling.
Spoon about a teaspoon of filling into the center of each cookie. Let harden in fridge.
Melt chocolate chips, being very careful not to let them burn. I like to use a double boiler method.
Carefully dip tops of the cookies into the melted chocolate, and let it cool and harden on a wire baking rack. You can speed this process up by drizzling the chocolate and letting it harden in the fridge, but it won’t look as pretty.
Store in the fridge or freezer for a cool, peppermint treat.
VEGAN INDULGENT
For a vegan friendly option, use
dairy free chocolate chips like the
Enjoy Life brand that we recommend
and sub the honey for maple syrup.
