- 1 cup spelt flour
- 1/2 cup unsweetened cocoa powder (Dagoba)
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3/4 cup Xylitol
- 4 tablespoons coconut oil
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 ounces chia gel (directions below)
- 1 pint vanilla coconut ice cream
- 1 1/2 cups crushed peppermint candies or candy canes
In a medium bowl, combine flour, cocoa, baking soda and cinnamon. Set aside. In a large bowl blend Xylitol and coconut oil until fluffy. Add applesauce, vanilla extract and chia gel (directions below). Once thoroughly combined blend in flour mixture. Transfer dough to one end of a large sheet of wax paper. The idea is to get the dough into a 12 inch log shape. Then fold the wax paper over the dough; wrap completely, wrapping dough into a 12 inch log. Freeze for 1-2 hours.
Preheat oven to 350 degrees. Coat a baking sheet with natural cooking spray or coconut oil. Unwrap dough and use a cup or circle cookie cut out to make into 24 cookies. Bake 12 at a time for 10-12 minutes or until firm. Cool cookies on wire rack.
The Chia Gel:
Combine 1 tablespoon Chia seed to 9 tablespoons warm water. Allow to sit for 20-30 minutes until it gels.
While cookies are cooling, take your vanilla coconut ice cream out of freezer to soften. Stir in 1/2 cup crushed peppermint candies. Set the rest of the crushed peppermint candies aside in a shallow dish. Using a large spoon add ice cream to the flat side of one cookie, enough to cover the cookie. Place another cookie flat side down on top and gently push together. Roll edges lightly in crushed candies. Repeat with remaining cookies.
Wrap sandwiches individually in plastic wrap and freeze until firm for 2-4 hours
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