Rich chocolate meets peppermint for the ultimate Paleo indulgence!
I originally developed this recipe for Paleo Double Chocolate Mint Cookies about 2 years ago. Between my SIL and I, we’ve made them numerous times for get togethers, birthdays, camping trips, and various holidays. We’ve stuffed them with homemade marshmallows, and even used them for Paleo ice cream sandwiches. Our kids (and the adults for that matter) absolutely LOVE them. They are soft cookies, and the size of them just depends on your preference, but honestly, who can say no to a big soft cookie?! Let alone any type of cookie?!
Other fave Paleo cookie recipes:
Protein Packed Monster Breakfast Cookies (these are also nut-free and vegan)
Guilt-Free Pecan Pie Cookies (also vegan)
Banana Coconut Breakfast Cookies from Gluten-Free Easily (also vegan)
Chocolate Coconut Hazelnut Cookies from Gluten-Free Easily
Ultimate Chocolate Chip Cookies
Big & Soft Ginger Molasses Cookies
One Tip: Don’t leave out the peppermint extract – just trust me on this. They aren’t nearly as tasty without it. The peppermint extract is what makes these cookies really special. It takes them to whole other level!
- Preheat oven to 350 degrees (F) and line 2 large cookie sheets with parchment paper or silicone liners.
- In a large mixing bowl, combine the blanched almond flour, unsweetened cocoa powder, palm sugar, baking soda, and sea salt.
- Cut in the coconut oil until the mixture resembles coarse crumbs (or simply mix in the coconut oil if it is melted).
- Beat in the eggs, honey, and peppermint extract, and then fold in the chocolate chips.
- Use 1 ½ to 2 tablespoons of dough per cookie and drop dough on to the prepared baking sheets (I like using a scooper like this one here). Use wet fingers to flatten the dough to about half an inch thick.
- Bake for 9 to 12 minutes, or until the cookies are set and the bottoms are very slightly golden brown (the tops will not brown, so make sure you check the underside).
- Let the cookies cool on the baking sheets for a full 10 minutes before transferring to a cooling rack. The cookies are very soft, and will become even more soft stored in an air tight container. I prefer to store them uncovered.
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