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!
- 2 2/3 cup almond flour
- 1/2 cup tapioca starch
- 1/3 cup cacao powder
- 2 tsp baking powder
- 1/2 tsp Real salt or sea salt
- 1 cup Pure maple syrup
- 2 tsp Peppermint extract
- 1 tsp Pure vanilla extract
- To a large bowl add the following dry ingredients blending well.
- 2 2/3 C almond flour
- 1/2 C tapioca starch
- 1/3 C cacao powder
- 2 t baking powder
1/2 t Real salt or sea salt
Once blended, add the following wet ingredients and mix. Your batter should turn thick and sticky.
1 C pure maple syrup
2 t peppermint extract
1 t pure vanilla extract
Then add 1 cup of mini Enjoy Life chocolate chips, mixing again.
Line a cookie sheet with parchment paper and spoon scoops of your batter onto your sheet.
Bake at 350 degrees for 12 minutes.
Allow to cool before enjoying. Makes about 15 cookies.
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.