Ingredients

• 2 tablespoons of softened butter, or a vegan butter substitute
• 4 tablespoons of granulated sugar
• 2 tablespoons of almond milk, or milk of choice
• 3 tablespoons of coco powder
• 4 tablespoons of GF flour – my favorite is Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/4 teaspoon of peppermint extract
• Chopped mint chocolate candy – Andes Mints are my favorite

Instructions

1. Mix the butter and sugar until creamy.
2. Add the almond milk, coco powder, flour, and peppermint extract and mix until there are no clumps. Add a bit more milk or flour as needed for texture.
3. Once the dough is the texture you want, stir in the chopped mint candy.
4. If you don’t want to have it all in one sitting, it can be stored in the refrigerator in a covered container for up to two days.