Paleo Peppermint Cookies
These paleo mint chocolate peppermint cookies are perfect for the holiday season. Use the optional crushed candy canes for a festive chocolate cookie everyone will love!
Servings 12 cookies
Ingredients
- 1 1/3 cup almond flour
- 1/4 cup plus 1 tablespoon raw cacao powder
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 tablespoon avocado oil can sub your favorite cooking oil
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1 egg
- 10-12 drops pure peppermint extract
- heaping 1/3 cup chocolate chips
- crushed dye free candy canes optional, omit for strict paleo
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Place 3 candy canes into a sandwich bag and crush into small pieces with a rolling pin, or top heavy ice cream scoop and set aside.
- Combine the almond flour, cacao powder, coconut sugar, baking soda, and sea salt into a medium sized bowl and whisk until combined.
- Add in the maple syrup, avocado oil (can sub coconut oil), vanilla extract, egg, peppermint extract and stir to combine.
- Add in the chocolate chips and stir to combine.
- Use a 1.5 tablespoon cookie scoop and scoop the dough onto the parchment lined baking sheet.
- Sprinkle on the candy cane pieces if using, and bake for 11-13 minutes.
- Remove from the oven and let cool on the pan for about 5 minutes.
Notes
I bake these cookies for 11 minutes, but all ovens vary.
Candy canes melt a bit in the oven so I like to sprinkle some fresh ones over the top when they come out. They won't stick to the cookie well though.
Almond flour cookies soften over time so these are best eaten right out of the oven. If you need to store them, leave the lid slightly off the container so they don't get too soft.