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Paleo Chocolate Chip Peppermint Cookies
These Choc Chip Peppermint Cookies are crunchy on the outside, yet soft and gooey on the inside from the rich chocolate chunks.
https://www.bulletproof.com/recipes/paleo-choc-chip-peppermint-cookies/
Ingredients
- 2 heaped cups blanched organic almond meal
- 2-3 tbsp grass-fed [link url="https://shop.bulletproof.com/products/grassfedghee" text="Grass-Fed Ghee"] or butter
- 3 tbsp Bulletproof Collagen Protein
- ½ - 3/4 block of Bulletproof Chocolate or other dark chocolate, chopped
- ? - 1/2 cup of birch tree-sourced xylitol or Lakanto
- 1 large egg
- 2 tsp vanilla
- ½ tsp gluten free baking powder
- 1 tsp apple cider vinegar
- A pinch of salt
- 6 drops high quality peppermint essential oil (or to taste)
Instructions
- Preheat the oven to 170°C/340°F. Grease and line a baking tray with parchment paper.
- Add the almond meal, collagen, 1/3 cup sweetener of your choice, salt and baking powder into a bowl.
- Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
- Add the remaining ingredients to the bowl and stir to combine evenly.
- Taste the dough and add a little more sweetness or peppermint oil to taste if desired.
- Begin rolling the mixture into balls and place them onto the lined baking tray.
- Press the balls as flat as you like, they won’t rise much, so if you like them softer and chewier keep them quite full. However, if you like a crunchier cookie, press them quite flat using your hands to shape them. Sprinkle or press a little extra chocolate on top of each cookie.
- Place the cookies in the and allow them to cool. Store in an airtight container when completely cooled.
Nutritional Information
- Servings: 1 cookie
- Calories: 128
- Fat: 11 g
- Protein: 4.5 g
- Fiber: 2.4 g
- Sugar: 0.6 g
- Sugar Alcohols: 0.67 g
- Carbohydrates: 4.7 g
- Net Carbs: 2 g
- Sodium: 38 mg