I am BURSTING at the seams with excitement because it’s CHRISTMAS SZN !!

LOL, also LITERALLY because I enjoyed a few mindful indulgences over turkey day…

ie. lots – LOTS – of cabernet and vodka soda limes ( fresh – not the sugary syrup kind ), pumpkin cookies, and pumpkin pie 👅

I could O.D. on pumpkin year-round.

I will def continue the pumpkin bender with my healthy pumpkin muffins, gut healthy pumpkin energy balls, and no bake 7 ingredient pumpkin cookies. Legit- the bender doesn’t every end !! BUT – it is time to add some peppermint goodness into our diets.

This summer, I shared a cookie shot recipe that was just SO MUCH FUN. I had to resurface this recipe with a little x-mas twist because its such a good way to get in the holiday spirit.

We love these shots because they are made with better ingredients than your average Toll House cookie dough situation. Don’t get me wrong, I love a good mindful indulgence ( hence the pumpkin O.D., cab, & vodka sodas ), BUT when the cookies can taste this damn good when they are made with nutrient dense ingredients, why not go for it??

These are the perfect dessert “drinks” to bring to a x-mas party because they are SO fun, unique, and efficient… Who else brings something to the party that you can drink out of AND chase with?!!

I recommend filling these little shots with…

• Pudding shots
• Eggnog
• Rumchata – my GUILTY PLEASURE!! 

ALSO – these are the PERF cookies to leave out for Santa on Christmas Eve. Santa has had a long month and could use a little pick-me-up…

RECIPE

• 1/2 cup almond flour
• 1/4 cup tahini
• 1/4 cup cashew butter
• 1/4 cup high fiber maple syrup
• 1/2 cup dark chocolate + 2/3 cup for inside molding
• Candy canes – crushed
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1 egg
• 1 tsp vanilla
• splash of peppermint extract
• coconut oil spray

DIRECTIONS

1. Preheat the oven to 350°F
2. In a medium bowl, mix almond flour, baking soda, and cinnamon until well combined.
3. In a medium bowl, mix tahini, cashew butter, maple syrup, egg, and vanilla until well combined.
4. Mix wet ingredients into dry.
5. Fold in chocolate chips.
6. Use coconut oil spray to coat the crap out of your silicone shot mold.
7. Use about 1-1.5 T of cookie dough and place it into one shot glass mold and push into the shot mold. Make sure to fill in all the gaps so your cookie glass doesn’t have any holes.
8. Add more dough until 5 glasses are full and the base of the cookie shot is completely covered.
9. Place silicon mold on a baking sheet.
10. Bake for 20-25 minutes.
11. When the cookie molds are slightly cooled, cut off the excess “muffin top” from the base of the cookie shot glass with a knife. ( OPTIONAL BUT HIGHLY RECOMMENDED : eat the muffin tops )
12. Cool the cookies to room temperature then place in freezer.
13. Microwave the 2/3 cup of Lily’s dark chocolate chips in 30 seconds intervals until the chocolate is fully melted and smooth. DON’T OVER-MICROWAVE THE CHOCO; it will get burnt & clumpy!!!
14. Mix the peppermint extract into the melted chocolate.
15. Carefully pop the cookie shots out of the mold.
16. Coat the interior of the cookie shots with the chocolate, filling every crevice. It is better to over coat with the melted choco than to under coat. We don’t want to serve leaky shots of rumchata!!
17. Sprinkle the crushed candy canes on the rim.
18. Freeze the cookie shot glasses again for another 25 minutes.
19. 

Don’t go too crazy with Santa’s Shots… You don’t want get put on the naughty list!!

xx hails

PS – don’t forget to tag me in your Santa’s Shot creations on Instagram and use the AHTK Christmas GIFs ( search “ahtk” or “all hails the kale” )!!