Description
Delicious and easy peppermint chocolate cookies made with almond butter and chocolate chips.
Ingredients
Scale
- 1 cup drippy almond butter (I used Wild Friends)
- 1 flax egg (or one regular egg)
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (skip if your nut butter has salt)
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup chocolate chips (I used Lily’s)
- few peppermint candies or candy canes (crushed)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl combine all ingredients, except for the chocolate chips and crushed peppermint candies.
- Fold in chocolate chips.
- Scoop out the cookie batter using a small/medium cookie scoop or a tablespoon and place on baking sheet giving about 1 ½ inches between each cookie. Press cookies down slightly.
- Bake for 12 minutes.
- While cookies are baking, crush your peppermint candies or candy canes by placing unwrapped candies in a plastic bag and using the back of a wooden spoon to crush the candy into small bits.
- Remove cookies from the oven and immediately sprinkle crushed peppermint candies over cookies.
- Let cookies cool completely before touching or removing.
Notes
- These cookies can be stored in an airtight container for up to one week.
- Feel free to use any nut butter of your choice.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg