Savory Lotus

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Flourless Peppermint Chocolate Chip Cookies

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flourless cookies, peppermint, chocolate chip cookies, palo, grain free

It’s starting to feel like he holidays, and I am in the mood for baking.  Today I whipped up these little beauties:  Flourless Peppermint Chocolate Chip Cookies.

I’m a big fan of cookies,  And peppermint.  You may have seen my run of peppermint goodies last year at this time:  Peppermint Chocolate Cookie Balls, Chocolate Peppermint Gummy Treats,  and Flourless Peppermint Brownies.  I should really make all of these again.

But today I am sharing my twist on the old classic chocolate chip cookie, with peppermint, of course.  I shared my Flourless Almond Chocolate Chip Cookies a while back.  This recipe is similar.  I decided to use coconut sugar instead of a wet sweetener because I wanted a crispier cookie.  I’m thrilled with the way they turned out.

flourless cookies, peppermint, chcolate chip

I’m thrilled because these little cookies are the perfect combo of chewy inside and crispy outside.  Just how I like my cookies. They also have just the right amount of peppermint flavor without being overpowering.  Perfect for the holidays!

Oh, and did I mention that they are ridiculously easy to make and absolutely delicious.  You can whip them up in just minutes.

So, go ahead.  Make yourself a batch.  You won’t be sorry.  Be sure to enjoy them with a cold glass of homemade coconut milk or nut milk. They are perfect for your next holiday event or gathering.  YUM!

xo,

Katja

 

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flourless cookies, peppermint, chocolate chip cookies, palo, grain free

Flourless Peppermint Chocolate Chip Cookies

★★★★★ 5 from 5 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 20-22 cookies 1x
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Ingredients

  • 1 egg
  • 1 egg yolk
  • 1 cup almond butter
  • 1/2 cup coconut sugar (I use this brand)
  • 1/2 tsp vanilla extract
  • 3 drops Peppermint Essential Oil OR 1 tsp peppermint extract
  • 1/2 tsp baking soda
  • 1/2 tsp unrefined salt (like this) (if your almond butter contains salt, decrease to 1/4 tsp)
  • 1/2 cup chocolate chips (I use THIS dairy, soy, and nut free brand)

Instructions

  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper or silicone baking sheets.
  2. Whisk together whole egg and egg yolk. Set aside.
  3. In a large bowl, stir together almond butter and coconut sugar until fully combined. Add vanilla extract, peppermint oil/extract, baking soda, and salt. Mix until fully incorporated. Then add whisked egg and egg yolk and mix again until fully incorporated. Fold in chocolate chips.
  4. Using a tablespoon-sized measuring spoon or scoop, form the dough into round balls and place onto prepared baking sheets.
  5. Press balls down, as these cookies spread only a bit in the oven.
  6. Bake 10 -12 minutes until cookies are golden brown
  7. Let cool for 5 minutes then transfer to cooling rack to cool completely before serving. Enjoy!

Notes

Please only use pure, food-grade therapeutic essential oils for cooking. Many essential oils that are sold are not 100% pure and can be adulterated. These are not meant for consumption. My essential oil of choice is Young Living. Learn more about where to get good quality essential oils HERE.

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grain free, gluten free, flourless, cookies, paleo

 

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Reader Interactions

Comments

  4. Ooo flourless! Love it! It is so hard to go to ALLL the holiday gatherings this time of year and I always bring my kids their own treats – but even real food treats with a load of flour I don’t want them having weekly! These are a great idea!

    ★★★★★

    Reply

  9. These look stellar! I love the simple ingredients list, too. These are going on the rapidly growing holiday cookie menu.

    Reply

  15. Oh, what would Christmas be without dozens of cookies to nibble on? The combination of chocolate and peppermint makes me crave a tall mug of hot apple cider, since I’m not a big milk fan and am one to color outside the lines. Merry Christmas!

    Reply

    • Yes, I have frozen them. They are still really good. My hubby likes to eat them frozen right out of the freezer. 🙂 You can crisp them up in a hot oven for a couple of minutes if you like after defrosting.

      Reply

  17. I think my almond butter may have been too thin even though it was in the fridge. I used the store brand from Fresh Thyme. The cookies seemed done but they didn’t seem to set up, if that makes sense. I am baking the 2nd sheet a bit longer to see if it’s any different. They taste good though and I will just put them in the freezer and eat them out of a bowl with a spoon ?

    Reply

    • I tend to use a thicker almond butter. I can see the cookies being soft if your almond butter is runny. You can always experiment with adding an extra egg. And yes, these are SO GOOD out of the freezer. 🙂

      Reply

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