AIP "Chocolate" Mint Thumbprint Cookies (Paleo)
Created by: Joanna Smith
Serves: 1 dozen
Ingredients
- ½ cup palm shortening
- ¼ cup coconut sugar
- 2 tablespoons raw honey
- ¼ cup carob powder
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 gelatin "egg" (1 tablespoon gelatin powder + 4 tablespoons water)
- 1 teaspoon apple cider vinegar
- ½ cup coconut flour
- ½ cup arrowroot starch
Peppermint Frosting:
- 4 tablespoons coconut butter, melted
- 1-2 drops peppermint oil (food grade)
- 2 teaspoons raw honey
Instructions
- Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
- In a stand mixer, cream together the palm shortening, coconut sugar and honey. Add in the carob, cream of tartar, baking soda, and salt and mix.
- In a small saucepan, make the gelatin egg by adding 4 tablespoons of water and sprinkling 1 tablespoon of gelatin powder over top. Let sit for a minute, then whisk over low heat until mixture is very foamy.
- Pour gelatin mixture into the cookie dough mixture and mix until incorporated.
- Add in coconut flour and arrowroot starch and mix. Lastly, add in apple cider vinegar and mix again until the dough holds together and doesn't stick to the bowl. (Add a pinch of extra coconut flour if it's too sticky.)
- Separate dough into 12 round balls and then flatten each one slightly on the prepared baking sheet. With your thumb or the edge of spoon, make an indent in the center of each cookie.
- Bake for 12 minutes, then let cool while you make the frosting.
- In a small bowl, stir melted coconut butter and raw honey together, then add in 1-2 drops of peppermint oil and stir.
- Once cookies are cooled, drop teaspoons of the frosting in the center of each cookie. Enjoy!
Notes
~Feel free to sub cocoa powder for the carob, but since cocoa isn't as naturally sweet, you may need to add extra coconut sugar or honey to the dough.
~If the frosting is too runny, put in the fridge or freezer to firm up a little. If it's too firm, add a ¼ teaspoon of melted coconut oil.
~Store covered at room temp or in the fridge. If not using right away, cover and freeze.
~If the frosting is too runny, put in the fridge or freezer to firm up a little. If it's too firm, add a ¼ teaspoon of melted coconut oil.
~Store covered at room temp or in the fridge. If not using right away, cover and freeze.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/aip-chocolate-mint-thumbprint-cookies/