Don’t be fooled by the color of these! The coconut sugar tints them brown, but the flavor is deliciously pepperminty. A cookie treat that makes sugar plums dance in my head!
Recipe: Peppermint Cookies (makes about 30 cookies)
3/4 cup organic palm shortening or butter
3/4 cup coconut sugar
2 TBSP full-fat, unsweetened coconut milk
1 TBSP pure vanilla extract
1.5 tsp peppermint oil or extract
2.5 cups almond flour
1/2 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Beat together the palm shortening or butter, coconut sugar, coconut milk, vanilla, egg and peppermint oil. Beat in almond flour, salt, and baking soda. Scoop rounded tablespoons onto lined baking sheet and bake for 10-11 minutes. Let cool on a wire rack for a few minutes before scarfing down!
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I love peppermint too! I can’t wait to try these…might need to add a bit of chocolate too! 😉
Jessica Moore says
My kids and I are about to make these, they look deLISHous! 🙂
I do have a question though. You have listed 1.5 tsp peppermint oil or extract… Would I use the same amount of peppermint essential oil that I would extract? Wouldn’t the oil be much stronger and not need as much?
Hmmm…I’m not sure? I have both peppermint oil (it doesn’t say essential, though) and extract and haven’t noticed a difference? If you think it will, though, you could lessen it a bit if you think it’s needed.
Jessica Moore says
Yeah, we’ll just experiment. We made them today with extract and they were delicious!
Thanks for your thoughts
What is the difference between palm shortening and coconut oil? Can they be used interchangeably or are the consistencies very different?
Palm shortening looks and acts just like Crisco does, doesn’t get oily like the coconut oil does in certain recipes, and provides some flakiness to things. You can use them interchangeably, but you definitely won’t get the same effect from coconut oil. You may need to lessen the oil a bit, too, if you are subbing. Hope that helps!