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!
- 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
- 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.
- 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!
- Serving Size: 1 cookie
Keywords: grain free chocolate chip cookies