I am excited to be participating in a Holiday Blog Hop today organized by Erin of Big Fat Baker. We were asked to create a recipe that incorporated at least one of these ingredients in it: gingerbread, eggnog and/or peppermint. I opted to go with peppermint as I love it so. I love to drink peppermint tea, I love to grow peppermint in my garden, but I love to bake with it most of all!
So without further ado, let me introduce you to my creation. I decided to take an ordinary gluten-free chocolate chip cookie and bring it to the next level. How? I added pure peppermint extract to it. To me there is something so perfect about the combination of chocolate and mint. I found this cookie to be no exception and I hope you will agree too! Oh and did I mention that the protein packed almond flour and antioxidant rich cacao powder make this treat healthy for you as well?!
2 cups blanched almond flour
1/2 cup brown rice flour
1/4 cup cacao powder
1/3 cup chocolate chips
1 cup coconut sugar
2 Tbsp. olive oil
1 tsp. vanilla extract
1 1/2 tsp. peppermint extract
1 tsp. baking soda
1/4 tsp. sea salt
In a large mixing bowl, stir the flours, cacao powder, coconut sugar, baking soda and salt together. Next add in the eggs, olive oil, vanilla and peppermint and beat with a mixer for 5 minutes. Then add in the chocolate chips and mix for 3 more minutes.
Refrigerate the dough for 30 minutes. After 30 minutes, preheat the oven to 350 degrees. Place parchment paper on 2 cookie sheets. Roll dough into ½ inch balls and place balls on the parchment paper. Use a spatula or fork to press down on each cookie to flatten it.
Bake for 12 minutes. Remove from oven and let cool for 5 minutes. Then transfer to cooling racks.