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Gluten-Free Vegan Chocolate Peppermint St. Patrick’s Day Cookies

Saint Patrick’s Day in Bean Town

Saint Patrick’s Day is a holiday that can often be overlooked. However if you’re from Boston, MA (like I am:) I’m sure you have so many fun Saint Patty’s Day memories and/or traditions! If you haven’t experienced this green + gold holiday in bean town then I’d say that it should definitely go on your bucket list! There’s always a big parade right in the heart of the city + there’s no shortage of Irish pubs to stop into! Grab your most festive green shirt, put on a temporary shamrock tattoo, grab a brew and head out to the races!

Festive Saint Patty’s Day Party Cookies

These delicious gluten-free Vegan cookies are a great addition to your dessert table! After all, who doesn’t want a decadent chocolate treat during a day of drinking haha… and that’s exactly how we do it in Boston! We dedicate the entire day to celebrating this festive holiday with friends, family and plenty of drinks in hand 🙂 You’ll never believe what my secret ingredient is either! Be sure not to mention this to your guests until after they’ve devoured this tasty little morsel. I can assure you, you can’t even taste a hint of this secrete ingredient! Ready for it?! My secret ingredient that makes these cookies green and holiday appropriate is… SPIRULINA! Did I lose ya? I hope not because you’ll be shocked when you taste these chocolatey, peppermint jewels!

Spirulina grows in fresh and salt water + is one of the most nutrient-dense foods on the planet! It’s high in protein and vitamin B + also has has lots of antioxidants + prohibits production of inflammatory molecules.

Gluten-Free + Vegan Baking Ingredients

When it comes to baking, I prefer to use Bob’s Red Mill 1 to 1 Gluten-free Baking Flour. It’s a game changer, especially when you’re baking gluten-free. In this recipe I use maple syrup to sweeten these little scrumptious snacks but you can also use raw honey if you prefer 🙂 I’m a sucker for a dark Vermont Maple Syrup, I grew up with this stuff! Trust me, it’s the best! Lastly, you’ll need some coconut oil and a good bar of dark chocolate to melt for coating the cookies! I like this brand because it’s clean, fair trade and also helps our rainforests!

Need Baking Staples?

I prefer stainless steel, non-toxic cookie sheets. I always layer them with non-bleached parchment paper or a silicone baking mat. Also grabbing a wire cooling rack will change your baking life! This allows for cookies, cakes, muffins and all your beautiful baked goods to safely cool evenly + inhibits them from overcooking. I’m so excited for you to make these super easy Gluten-free Vegan Chocolate Peppermint St. Patricks Day Cookies! They are a real pot of gold 🙂 Did I also mention they are festive for Christmas too?! 🙂

I hope you love these, now get baking!

Disclosure: This post contains affiliate links from companies I know and believe in. If you decide to make a purchase using my links, I will earn a commission at no extra cost to you. I link these products because of their quality, and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you 🙂

Gluten-Free Vegan Chocolate Peppermint St. Patrick's Day Cookies

Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
Servings: 9

Ingredients

Gluten-Free Vegan Chocolate Peppermint Saint Patrick's Day Cookies
  • 2 cups Bob's Red Mill 1 to 1 Gluten-free Baking Flour
  • 1 tsp peppermint extract
  • 1/2 cup honey
  • 4 tbsp melted coconut oil
  • ½ tsp baking soda
  • pinch of Celtic salt
Dark Chocolate Coating
  • 2 cups chopped dark chocolate, melted
  • pinch of Celtic salt (optional)
Topping
  • Edible gold dust (optional)

Instructions

1. Preheat the oven to 350° F and line a cookie sheet with parchment paper.
2. Mix all wet ingredients together in a bowl. Then add the dry ingredients in. Mix well.
3. Place tablespoon size balls onto the parchment and flatten slightly.
4. Bake for 10 min then allow to completely cool on a wire cooling rack.
5. Once cooled, melt chocolate using a double boiler or carefully in the microwave heating + mixing in 15 second intervals as to not burn the chocolate.
6. Place each cookie into the chocolate and coat carefully using two forks to flip the cookie. Place on a parchment lined plate and lightly sprinkle with salt.
7. Place in freezer for 20 minutes and enjoy! Store these in the fridge as the chocolate may melt if left out too long.
Print
Store in fridge for up to 7 days, if they last that long 🙂

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