Double Chocolate Peppermint Cookies
I am also the type to find a way despite what is thrown at me. So, I adapted my ginger chocolate chip cookie recipe for this mint chocolate recipe. I enjoy it immensely!
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
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To a large bowl add the following dry ingredients blending well.
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2 2/3 C almond flour
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1/2 C tapioca starch
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1/3 C cacao powder
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2 t baking powder
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1/2 t Real salt or sea salt
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Once blended, add the following wet ingredients and mix. Your batter should turn thick and sticky.
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1 C pure maple syrup
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2 t peppermint extract
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1 t pure vanilla extract
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Then add 1 cup of mini Enjoy Life chocolate chips, mixing again.
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Line a cookie sheet with parchment paper and spoon scoops of your batter onto your sheet.
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Bake at 350 degrees for 12 minutes.
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Allow to cool before enjoying. Makes about 15 cookies.
Note
These cookies also freeze well. I freeze many of my recipes when I can to have options later. Let sit a few minutes on the counter as they thaw quickly or put a few in the fridge if you will eat within a week.