Grain-Free Double Chocolate & Peppermint Cookies

Serves 18 cookies     adjust servings

Adapted from The Gluten-Free Almond Flour Cookbook


  • 2 3/4 cup [aflink u=""]almond meal[/aflink]
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup coconut oil, melted
  • 3/4 cup maple syrup
  • 1 tsp peppermint extract
  • 1 tbs vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips


  1. Preheat your oven to 350 degrees.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl mix together your almond meal, salt, baking soda and cocoa powder. Stir until they are well combined.Set aside.
  4. In a medium bowl whisk together your coconut oil, maple syrup, peppermint extract, and vanilla. Make sure to whisk until they are well combined.
  5. Add your wet ingredients into your dry ingredients and mix together until they are completely combined and there are no patches of dry ingredients anywhere.
  6. Fold in your chocolate chips.
  7. Spoon your dough onto your parchment lined baking sheet one heaping tablespoon at a time. Leave approximately 2 inches of space between cookies.
  8. Bake for 10-15 minutes or until the tops of the cookies start to look set and start to crack. Be careful not to overcook. Check them half way through.
  9. Let your cookies cool on your baking sheets for fifteen minutes or so and then serve! They are incredible when they are still all warm and melt-y!


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