Description
Delicious chocolate chip cookies that have a good snap to them but still feel chewy on the inside. A hint of cinnamon and mint make them stand out!
Scale
Ingredients
- 2 scant cups almond meal
- 3/4 cup crystallized brown sugar (or coconut palm sugar)
- 1/2 tsp baking powder (see post for AIP recipe)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup chopped up mint chocolate bar (Jack used Crispy Mint by Hu or Alter Eco has a Mint Crisp)
- 2 large eggs
- 3/4 cup melted butter
Instructions
- Preheat oven to 350F. Grease a baking sheet.
- Whisk dry ingredients together in a large bowl.
- In a separate bowl whisk eggs together, then slowly add in melted butter until thick.
- Pour the wet mix into the dry mix and fold in. Mix until it a dough forms.
- Shape cookies with aprx 1.5 tablespoons batter. Gently flatten. Bake for 10-12 minutes until golden around the edges.
- Let them cool for 10 minutes before using a spatula to lift off the sheet pan and enjoy!
- We baked 10 cookies and froze the remaining dough in a log. To bake the frozen dough, slice the log into cookies and bake 12-15 minutes at 350F.
Recipe Notes:
- you can substitute the crystallized brown sugar for coconut palm sugar or Lakanto Golden for low carb.
- if you can’t do butter, use coconut oil or leaf lard
- I like mint crisp from Alter Eco because it’s fair trade, but we used Hu Mint Crisp because it’s what we had on hand. But you can use regular chocolate too!
Nutrition
- Serving Size: 1 cookie
- Calories: 151
- Fat: 10g
- Carbohydrates: 3g
- Protein: 2g
