Gluten Free Peppermint Chocolate Bliss Cookies

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Thick & soft chocolate cookies made with Cacao Bliss cocoa powder, dipped in chocolate then sprinkled with crushed peppermint candy.

Course Baking, Dessert, DIY, Snack

Cuisine American

Diet Gluten Free

Servings cookies

Calories 125kcal

Preheat oven to 375°F. Cream the butter and coconut sugar in a large bowl with an electric mixer. Add the Cacao Bliss, baking soda and salt. Beat until completely combined. Add egg and vanilla extract. Beat until combined. Add flour, beat until combined. Finally, stir in the ½ cup of the chocolate chips, melted in microwave according to package instructions.
Scoop cookie dough into 1" balls and place on parchment lined baking sheets. If dough is too soft, refrigerate it for about 30 minutes. Once you've scooped the balls onto the pan, use the palm of your hand to flatten slightly. Bake cookies in preheated oven for 8 minutes. Remove from oven and let cool cookie sheet.
Meanwhile, melt the remaining ½ cup of chocolate chips in the microwave. Dunk each cookie in the chocolate, covering half of the cookie and place on parchment paper. Sprinkle with crushed candy canes or peppermint candies. Let set and serve. If you want the chocolate to harden quicker, place in the refrigerator for about an hour. Store in airtight container at room temperature for up to 5 days.

You can find the Cacao Bliss Superfood Elixir Blend online. Use code LISE to receive 15% off.