Now that there’s a chill in the air and Halloween is behind us the real holiday season begins. The classic flavors for me are gingerbread, chocolate, and peppermint!

Many of these tastes are just not allergy friendly. Good thing I have plenty of recipes for gingerbread and chocolate! But I didn’t have any for peppermint which is sad because it is a true favorite of mine! When I think winter I immediately think peppermint discs but they’re usually filled with soy, milk, and egg but this recipe is super simple to make and, of course, top 8 free!

Sift the powdered sugar into a large bowl. You don’t want any clumps in the dough.

Add all the ingredients except the chocolate coating ones into the bowl.

Mix until crumbly and well combined.

Dust your hands with powdered sugar and use them to turn the dough into a smooth ball.

Sprinkle a flat surface with more powdered sugar to roll out the dough no thinner than a quarter inch thick.

Dust the top of the dough with more sugar. Then use fun cookie cutters or cut into squares.

Use a sharp edged tool like a knife or a metal spatula and carefully place the cut peppermint discs onto a parchment lined cookie sheet.

Put the cookie sheet in the fridge or freezer for at least thirty minutes.

Now that the discs have set melt the chocolate and remaining oil together.

Dip the discs and place them back on the parchment paper.

Return them back to the fridge or freezer for an additional thirty minutes.

Eat them immediately or top your favorite brownie or throw some into some ice cream.

You can keep the peppermint discs in the fridge or freezer which is great for a quick little burst of mint anytime you want!