‘Tis the season, my friends!
I know, I know. It’s not technically Christmas season yet but with Denver’s Union Station halls decked, Breckenridge covered in a magical “blanket” of snow (okay, so five feet of snow is more than a blanket), and bows and ornaments on full display, it is most definitely the holiday season.
In my home, the eggnog is cold, the Christmas tunes are on, and the decor is up. I just can’t help it! Christmas is so magical to me and I want to experience all the joy and cheer for as long as I can.
Fortunately for me, that includes baking! I have so many recipes coming this year like double chocolate hot cocoa cookies, s’mores cookies, and lots of cozy + savory dishes but I wanted to start it out with something simple and wonderful.
These cookies are a slight adaptation from my almond shortbread cookies, but with the holiday favorite, peppermint, and a fresh twinkle of coconut “snow” and made perfectly fluffy.
These are super simple to whip up and a perfect pairing with a warm cup of coffee. I can’t wait for you to try them!
Gluten Free Peppermint Snow Cookies
2 pastured eggs
1/3 c pure maple syrup
2 T ghee or grass-fed butter, softened
1 tsp peppermint extract
2.5 c blanched almond flour
1/4 c + 2 T of unsweetened shredded coconut
1/4 tsp baking soda
pinch of sea salt
Preheat oven to 350 degrees and line baking sheet with parchment paper. In a stand up mixer, combine eggs, syrup, butter, and peppermint extract and mix until fully incorporated and frothy. Add in dry almond flour, 1/4 c shredded coconut, baking soda, and salt. Form dough into ping pong size balls, flatten slightly, and sprinkle on remaining coconut. Bake at 350 for 13-15 minutes or until outer edges are golden brown. Cool on a wire rack and serve!
If you make these, make sure to tag on social media so I can see how you celebrate the season.