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Ingredients
Scale
- 1 cup drippy almond butter (recommended: Wild Friends)
- 1 flax egg (or 1 regular egg)
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted almond butter)
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup chocolate chips (recommended: Lily's)
- Crushed peppermint candies or candy canes (for topping)
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, combine almond butter, flax egg, maple syrup, cocoa powder, baking soda, salt, vanilla extract, and peppermint extract. Mix until smooth.
- Fold in chocolate chips.
- Scoop the dough onto the prepared baking sheet, spacing them 1 ½ inches apart.
- Press down gently on the cookies to flatten.
- Bake for about 12 minutes, monitoring to prevent overbaking.
- Crush peppermint candies while cookies are baking.
- Remove cookies from the oven and sprinkle with crushed peppermint. Let cool completely.
Notes
Ensure your almond butter is drippy for the best texture.
Room temperature regular eggs blend better into the batter.
Adjust peppermint extract according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 50
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
- Cholesterol: 0