Paleo Peppermint Cookies (vegan, grain-free, gluten-free, dairy-free

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg (50 grams, large

• Condiments

  • 6 tbsp Almond butter, natural

• Baking & Spices

  • 3 1 1/2 teaspoons peppermint extract
  • 3/4 cup Almond flour
  • 1 tsp Baking soda
  • 1/3 cup Cocoa powder, Dutch-process
  • 1/4 cup Coconut flour
  • 3/4 cup Coconut sugar or brown sugar
  • 1/4 tsp Salt
  • 1 1/4 cups Semi-sweet chocolate chips

Found on texanerin.com

Ingredients

• 3/4 cup (75 grams) almond flour
• 1/4 cup (32 grams) coconut flour
• 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder (using regular natural cocoa powder may result in cakey cookies)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 7 tablespoons (98 grams) coconut oil (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)1 or unsalted butter2 , room temperature
• 3/4 cup (150 grams) coconut sugar or brown sugar
• 6 tablespoons (98 grams) natural almond butter (the kind with just almonds and salt), room temperature
• 1 1/2 teaspoons peppermint extract3
• 1 large egg (50 grams, out of shell), room temperature or 1 chia egg 4
• 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (use paleo / dairy-free chocolate, if needed)

Directions

• In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda and salt. Set aside.
• In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If thats the case, use your hands to combine it and then beat another 20 seconds.
• Beat in the almond butter and peppermint extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) and reserve the remaining 1/4 cup to place on top of the rolled dough balls.
• If you want to make cookie muffins: Preheat the oven to 350 °F (175 °C) and line a muffin pan with 12 liners. Scoop 1/4 cup (58 grams) of dough into each cup. Press down slightly, cover with remaining chocolate chips, and bake for 12 minutes or until the top no longer appears wet. Let cool at least 20 minutes in the pan. Store in an airtight container for up to 3 days.
• If you want to make them in cookie form: Place the bowl in the refrigerator for about 1 hour or until the dough is firm. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper. Roll the dough into 8 (93-gram) balls and place the chocolate chips on the top and on the sides of the dough balls. Place 3 apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand. Bake for 11-14 minutes (if using coconut sugar) or 12-15 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. Theyll be very soft but will continue to cook as they sit on the cookie sheet. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.