(I know, I know, I’m full of random extra Christmas posts as of late, aren’t I? Hopefully, you’re enjoying them. 🙂  )

I made this recipe for the first time just a little bit ago while talking on the phone with one of my best friends. Why am I telling you this? First, to demonstrate how easy this was to make. There’s no way that I could have cooked a new recipe and kept up a conversation on the phone at the same time unless it was. This is spoonie-approved. Both regarding physical energy and mental energy. The second reason I’m telling you this is because it was so much fun. As someone who has moved a lot and struggles to go out in public current because of my sickness (and so make new friends), it was such a precious time to me to be able to make cookies ‘with’ my friend… even though we were in two different kitchens and two different states. Praise God for friends and for chocolate.

Alright, now on to the recipe. Not only was it easy, there were also few dishes and few ingredients involved. Which hopefully means that you will be able to eat them! If you can’t I’m truly sorry. This recipe also doesn’t require use of the oven which is even better for those with MCS (Multiple Chemical Sensitivity). I’m telling you, this recipe is good. (If I do say so myself.) It was even brother-approved! 🙂

Fine, fine, enough deliberating. Without further ado, let’s get on to the recipe. You can find the original recipe here at Primal Palate *cue excessive thanks to them*. The following recipe is my own altered version:

Serves: 10

Ingredients:

• 6 tbls of coconut oil
• 1/4 cup of cocoa powder
• 1/4 cup of maple syrup (Or the sweetener of your choice. Since it’s chocolate, lots of things can be hidden more easily.)
• 2-4 drops of peppermint oil (If you prefer peppermint extract, you can see the above-linked recipe.)
• 2 cups of shredded coconut (At least, the recipe called for shredded coconut, but I just used coconut flakes since that’s all we had. It worked fine. 🙂 ) 

How to Make it:

1. Mix all the ingredients together in a bowl.
2. Make them into 1 inch balls.
3. Try not to eat all of the batter.
4. Stick it in the refrigerator to solidify. The original recipe says this takes about 30 minutes.
5. Store in refrigerator. (In the very back if you want there to be any left by morning. Just saying.)

OPTIONAL: Mix in crushed candy canes and chocolate chips. My family and I loved this added touch. The company Wholesome has organic candy canes that are sweetened with fruit (rather than what my mom calls ‘toxicness’). We found them at our local health food store.

Merry Christmas!