a nostalgic snack but tbh edition!
Ingredients
1 cup TBH
5 tbsp coconut flour
Pinch of salt
1/2 - 1 teaspoon peppermint extract, per your preference
1 tbsp water
5 tbsp coconut flour
Pinch of salt
1/2 - 1 teaspoon peppermint extract, per your preference
1 tbsp water
TBH Coating
1/2 cup powdered sugar, sifted
1/4 cup TBH, warmed in the microwave for about 10 seconds
1-2 tbsp non-dairy milk, more if needed
1/2 cup powdered sugar, sifted
1/4 cup TBH, warmed in the microwave for about 10 seconds
1-2 tbsp non-dairy milk, more if needed
Directions
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Make your cookies. In a large mixing bowl, combine TBH, coconut flour, and a pinch of salt, and mix until well combined. Add the peppermint extract and water and mix until you reach a smooth batter.
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Using a small cookie scoop, scoop out the cookie dough and place them on a lined baking sheet. Once all batter is scooped out, form them into a round cookie shape and freeze for 30 minutes to firm up.
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Make your TBH glaze. In a bowl, sift powdered sugar and add melted TBH and 1-2 tablespoons of non dairy milk. Whisk until combined and drippy enough to coat your cookies.
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Move quick! Use two forks or spoons to dip the cookies into the TBH glaze until completely coated. Place back on the baking sheet and freeze until the glaze has firmed up.
*Once removed from the freezer they will slowly begin to melt, so enjoy directly from the freezer.
