Double Chocolate Peppermint Cookies
Servings: 16 Cookies
Ingredients
- 1 cup blanched almond flour
- 1/2 cup cacao powder or cocoa powder
- 1 tsp Baking soda
- 1 tbsp arrowroot starch
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 2/3 cup cashew butter
- 1/2 cup coconut sugar
- 2 tbsp melted coconut oil
- 1 large egg
- 1 tsp peppermint extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Set aside a large baking sheet.
- In a medium sized bowl, stir together the dry ingredients: almond flour, cacao, Baking soda, arrowroot starch, cinnamon, and salt.
- In a large bowl using an electric mixer, beat together the cashew butter, coconut sugar, and coconut oil. Now beat in the egg and peppermint extract.
- Fold the dry ingredients into wet and beat to combine, using a rubber spatula when needed. Stir in the chocolate chips.
- Using an ice cream scoop or large spoon, create 1.5-2 inch balls and space evenly over a baking sheet. Gently press down on the top of each cookie so that it's flat. Transfer the pan to the oven.
- Bake for 13-15 minutes, depending on oven and size of cookies. They should be slightly firm to the touch, but soft on the inside. Remove from oven and let cookies sit for 10 minutes before removing from pan with a spatula.
Nutrition
Calories: 204kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 104mg | Fiber: 3g | Sugar: 9g | Vitamin A: 19IU | Calcium: 41mg | Iron: 2mg