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Peppermint Chocolate Cookie Balls savorylotus.com

Paleo Peppermint Chocolate Cookie Balls

  • Author: Katja from Savory Lotus
  • Yield: 20 mini cookie balls 1x

Scale

Ingredients

FOR DRIZZLE:


Instructions

  1. In a large bowl, mix together almond flour, raw cacao, sea salt, coconut oil, honey, and peppermint extract until well combined. Then fold in chocolate chips.
  2. Form small spoonfuls of the dough into cute little balls and place onto baking sheet lined with unbleached parchment paper. Refrigerate for about 30 minutes to harden.

FOR DRIZZLE:

  1. In a small bowl, combine melted coconut butter and honey into a creamy paste. Be patient here. Mix it up real good.
  2. Now add peppermint extract and 1 tsp of hot water at a time to create a drizzle consistency. You may need to add a bit more water if it’s too thick or a titch more melted coconut butter if it’s too thin.
  3. Use a spoon, squeeze bottle, or plastic bag with a tiny corner cut out to fancy up your balls.
  4. Enjoy! Store in fridge.