This post was requested by my friend Denise… so you can thank her if you love them!

These little beauties are fantastic for your any of your holiday sweet snacking desires. They go great with coffee and they make an allergy-friendly dessert at all those work parties. They’re not overly sweet but they are satisfying and full of Christmas spirit! If you want to add some pizzazz, you could add in a quarter cup of chocolate chips or maybe top with some crushed candy cane pieces.

Warning – these are very filling! So don’t go crazy 🙂

Peppermint Hot Cocoa Cookies

based on my Chocolate Chip and Gingerbread Cookie recipe

1/2  c. raw honey
4 eggs
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/4 tsp. sea salt
1/2 c. coconut oil, room temp or melty (you can also use 1/2 : 1/2, coconut oil : butter, or all butter)
3/4 c. coconut flour
3/4 c. cocoa powder

1. Preheat oven to 385 degrees F.
2. In a medium-sized bowl, beat the honey, eggs, vanilla, peppermint, salt, and coconut oil together. Then add the flour and cocoa and mix well. Let mixture sit for 5 minutes.
3. Using a spoon or a small scoop, form it into a ball and put on a parchment paper lined baking sheet.
4. Bake for 15-18 minutes.