Chocolate Peppermint Cookies

1 large egg , you can try swapping the egg with a flax egg, chia eggs or egg substitute of your choice for a plant-based option.

¼ cup vegan butter , softened. You can also sub with solid refined coconut oil, ghee or unsalted butter if you're not dairy-free.

¼ cup creamy almond butter , you can also sub with another nut butter or seed butter of your choice.

¼ cup maple syrup you can also sub with another sticky liquid sweetener of your choice such as allulose, yacon syrup or Lakanto sugar-free maple syrup for a lower carb / lower sugar / keto option

½ tsp vanilla extract

½ tsp peppermint extract

⅓ cup coconut sugar , you can also sub with another granulated brown sugar or brown sugar substitute such as golden monk fruit sweetener for a lower sugar option.

1 cup superfine almond flour . you can also sub with tigernut flour, cassava flour or gluten-free oat flour for a nut-free option.

2 tbsp coconut flour , you can also sub with 3 to 4 tbsp tapioca starch or 3 to 4 tbsp arrowroot starch for a coconut-free option.

3 tbsp unsweetened cocoa powder OR cacao powder

tiny pinch fine sea salt

subheading: OPTIONAL TOPPING:

⅓ cup melted coconut butter (also known as coconut manna), you can also sub with melted vegan / dairy-free or regular white chocolate chips if preferred. We like Pascha's Vegan White Chocolate or Enjoy Life.

⅓ cup crushed sugar-free candy canes OR organic candy canes (from Wholesome)

Directions at lifemadesweeter.com

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