As a child, my very favorite kind of cookie we made were Choco Mint Snappers. I've always loved the name—they sound a little feisty, don't they? The recipe is from my godmother's family, and they are forever a crowd pleaser with their magic blend of chewiness + peppermint + cinnamon + chocolate. Although we made them year 'round, they always seemed a little bit christmasy to me. I always crave them when the weather starts to cool off and Christmas preparations begin.
My baking habits have changed since those days, and I haven't had a true choco mint snapper in a few years (although, I'm sure they're still so yummy). For quite some time, I've been trying to figure out an alternative recipe that produces a cookie with similar texture and taste, but with a little less refined sugar. And then, on a whim, I modified a long-time favorite of our's—Summer's Almond Chocolate Chip cookies. The recipe certainly doesn't need any modification; they're already our absolute favorite cookies. However, this variation is delightful for christmastime or any other time we're craving something a little different.
The peppermint adds a coolness, the cinnamon warms things up, cocoa powder adds depth, and the chocolate chips add just a bit of texture. This recipe makes a thin, wide cookie. Personally, we like them chewy, but if you bake them a bit longer, they crisp up. Either way, you can't go wrong. We're one batch down, and I can already tell that these are going to be our go-to Christmas cookies.
Choco Mint Snappers
Slightly adapted from Summer Harm's Almond Chocolate Chip Cookies
- 1/2 cup softened coconut oil
- 3/4 cup coconut sugar
- 1 large egg
- 1 teaspoon cocoa powder
- 1 teaspoon pure peppermint extract
- 3/4 teaspoon cinnamon
- 1 cup almond meal, toasted at 350 degrees for 10-15 minutes, or until golden brown
- 1/4 brown rice flour
- 1/2 baking soda
- 1/2 teaspoon salt
- 1 cup mini dark chocolate chips
Preheat oven to 350 degrees. Toast almond meal on a parchment-lined sheet. While almond meal is toasting, cream together the coconut oil and coconut sugar in a large bowl. Add the egg, cocoa powder, and peppermint, and stir until well-blended. In a small bowl, stir together remaining dry ingredients, except the chocolate chips. Combine the dry ingredients and the wet mixture, adding the chocolate chips just before the mixture is blended together.
On a baking sheet, spoon 1 to 1 1/4 inch balls of dough, keeping plenty of space between the cookies, because they do spread. Summer recommends baking six cookies per sheet. Bake at 350 degrees for 7 1/2 minutes, or until the centers are just set. For crispier cookies, check doneness at 9 or 10 minutes. Allow to cool on baking sheet for a minute or two before transferring to a cooling rack. Enjoy!
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.