Peppermint Chocolate Chip Cookies



  • 1 cup unsweetened almond butter (must be drippy and 100% almond based)

  • 1/2 cup raw cacao or unsweetened cocoa powder

  • 1/2 cup coconut sugar

  • 1 tsp baking soda

  • 1 large egg

  • 1 tsp peppermint extract

  • 1/2 cup chocolate chips

  • 1 scoop Belgian Chocolate Recovery


  1. Preheat oven to 350 degrees F.

  2. In a large bowl combine all ingredients (yes, you can do this all in one bowl!).

  3. Line a baking sheet with parchment paper or a silicone mat.

  4. Roll dough into 1 tablespoon-sized balls and flatten slightly.

  5. Baking for 10-12 minutes (10 for softer cookies or closer to 12 for firmer).

  6. Remove from oven and let sit on tray for 10 minutes ( do NOT attempt to remove before then).

  7. Place on a rack to cool completely.

  8. Will keep for up to 3 days on counter in an airtight container.

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  • How many servings does it account for?

    Isabel on
  • Sound good will try

    Gretchen on

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