Peppermint Hot Cocoa Cookies

These peppermint hot cocoa cookies are everything you want in a festive treat — rich, chocolatey, cozy, and actually supportive of your hormones. They’re naturally gluten-free, high in protein, and made with blood-sugar-friendly ingredients so you can enjoy a holiday cookie without the crash.

Perfect for the luteal phase, holiday baking season, or anytime you want something sweet that still keeps you feeling balanced and satisfied.

Ingredients

• 1 ¾ cups almond flour

• 1/3 cup ghee, melted

• 1 egg

• 1/2 tsp salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup yacon syrup

• 1/2 cup vanilla or chocolate protein powder

• 1/4 cup nut milk (more if needed)

• 1/3 cup cocoa powder

• 1/2 cup low-sugar dark chocolate chips

• 1/2 cup mini marshmallows or marshmallow bits

• 1/2–1 tsp peppermint extract (to taste)

  Optional toppings: crushed candy cane (like @yumearth) + flaky sea salt

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together almond flour, cocoa powder, baking powder, baking soda, salt, and protein powder.

3. In a separate bowl, whisk together melted ghee, yacon syrup, egg, nut milk, and peppermint extract.

4. Combine wet and dry ingredients until a thick dough forms. Add a splash more nut milk if needed.

5. Fold in chocolate chips and marshmallows.

6. Scoop dough onto the baking sheet, gently flatten, and sprinkle with crushed candy cane and flaky salt if using.

7. Bake for 8 minutes — cookies will look slightly soft in the center.

8. Let cool slightly so the marshmallows set before enjoying.