Double Chocolate Mint Paleo Cookies

🥘 Ingredients

• almond butter
  4 tbsp
• almond flour
  1 c
• baking soda
  1/2 tsp
• chocolate chips
  1/2 c
• cocoa powder
  1/3 c
• coconut flour
  1/3 c
• coconut sugar
  4 tbsp
• crushed candy cane
  1/2 c
• egg
  1
• maple syrup
  4 tbsp
• melt chocolate
  1/2 c
• melted coconut oil
  4 tbsp
• peppermint extract
  3/4 tsp
• salt
  1/4 tsp
• vanilla
  1 tsp

🍳 Cookware

• baking sheet
• parchment paper
• medium bowl
• large bowl

1. 1

   Preheat oven to 350°F and line a baking sheet with parchment paper .
2. 2

   In a medium bowl , whisk together almond butter , melted coconut oil , coconut sugar , and maple syrup .

   almond butter: 4 tbsp, melted coconut oil: 4 tbsp, coconut sugar: 4 tbsp, maple syrup: 4 tbsp
3. 3

   Whisk in egg and then add in vanilla and peppermint extract .

   egg: 1, vanilla: 1 tsp, peppermint extract: 3/4 tsp
4. 4

   In a large bowl , mix almond flour , coconut flour , cocoa powder , salt , and baking soda .

   almond flour: 1 c, coconut flour: 1/3 c, cocoa powder: 1/3 c, salt: 1/4 tsp, baking soda: 1/2 tsp
5. 5

   Add wet ingredients to dry and stir to combine.
6. 6

   Once fully combined, let sit for ⏱️ 15 minutes for flours to absorb liquid.
7. 7

   Roll into balls and flatten with hand onto baking sheet.
8. 8

   Add chocolate chips to top.

   chocolate chips: 1/2 c
9. 9

   Bake for 9 to ⏱️ 11 minutes or until slightly firm to touch.
10. 10

    Let cool completely.
11. 11

    Once cooled, melt chocolate and dip one half of cookie into chocolate and then into crushed candy cane pieces. They will contain added sugar if you use candy cane.

    melt chocolate: 1/2 c, crushed candy cane: 1/2 c
12. 12

    Let set and store at room temperature for up to one week.