Tahini Peppermint Cookies with Chocolate Drizzle
Ingredients
- 2 flax eggs
- 1 tbsp vegan butter (or coconut oil)
- 1/2 tbsp coconut oil
- 1 tbsp blackstrap molasses
- 3 tbsp maple syrup
- 1/2 cup tahini
- 2 tbsp coconut milk
- 1 cup almond flour
- Ginger
- Cinnamon
- Baking soda
- Sea salt (reserve for sprinkling)
- 1 tbsp shredded coconut (reserve for sprinkling)
Drizzle
- 1 oz dark chocolate
- 2-3 drops pure peppermint
Preparation
Mix all wet cookie ingredients in a large bowl.
Add dry ingredients and mix well until cookie dough forms.
Spoon onto a lined baking sheet and bake at 350°F for 13-15 minutes.
Meanwhile, melt chocolate with peppermint in a saucepan or double boiler.
Once cookies are done, drizzle chocolate over them with a small spoon.
Sprinkle sea salt and shredded coconut and let cool.
Enjoy!
