Peppermint Cacao Cookies
The combination of rich chocolate and bold peppermint is truly something made in heaven. When cookies get involved, you won’t hear any complaints! These are gooey, vegan treats with a soft, indulgent bite. Perfect for the holiday season, but there’s always Christmas in July— no judgement here!
Ingredients:
2 (flax) eggs
1/2 cup almond butter
1/3 cup coconut sugar
1/2 tsp peppermint extract
1/3 cup almond flour
1 tbsp cacao powder
1/2 tsp pink salt
1/4+ cup chocolate chips
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Prepare the flax eggs, if using, by combining 2 tbsp flax seed meal + 5 tbsp warm water. Set aside until a gelatinous consistency is reached.
In a medium-sized bowl, stir the almond butter, coconut sugar, and peppermint extract together. Once ready, add the flax egg.
Gradually add the almond flour, cacao powder, and pink salt. Stir until everything is well-combined.
Fold in the chocolate chips.
Use a damp measuring cup or ice cream scoop to form the dough into balls. Place them on the prepared pan.
Flatten each one to your desired shape. They will only slightly spread when baking.
Bake for 10-12 minutes. Let the cookies to cool for 5-10 minutes.
Enjoy! Store leftovers, if any, in an airtight container in the fridge.
Notes:
You can omit the peppermint extract for just cacao cookies, or halve the batch!
