The eeeasiest trip to cookie bliss right here, peeps.
Peppermint flavoured, chocolatey bite-sized beauties made with only body-lovin good stuff.
These babes are seriously fudgy, so don’t skimp on the choc chips. They taste like an After Dinner Mint—only better, and healthier! You can totally opt out of the peppermint extract if that’s not your thing (although I highly recommend you try it ;-)).
Can I Use Any Almond Flour?
You cannnn….except that blanched almond flour is always preferable because the skins of the almonds have been removed, and that means less phytic acid. Phytic acid is not optimal because it binds to nutrients, preventing our bodies from absorbing the good stuff in our food, and can also lead to digestive upset. Phytic acid is minimised when nuts and seeds are soaked, or the skins are removed via another method. So, any almond flour will work in a pinch, as long as it’s finely ground, but blanched is always better for the belly.
What is the Difference Between Mint and Peppermint?
Peppermint is a hybrid herb of water-mint and spearmint leaves. Peppermint’s flavour is similar to spearmint, but due to higher concentration of menthol, flavour of peppermint is more intense. Mint, on the other hand, is the generic term for the mint family in general, but usually, when we think of mint, or recipes call for the flavour, it’s milder than peppermint. These cookie balls call for peppermint extract, and the more pronounced taste partners perfectly with the dark richness of chocolate and cocoa.Print
Flourless, fudgy, bite-size peppermint cookie balls! Easy to make, and the best sweet treat for keto, paleo, gluten-free and vegan diets!
- 1 cup plus 2 tbsp finely ground almond flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 2 tbsp milk of choice
- 2 tbsp coconut oil
- 2 tbsp maple syrup (or honey)
- 1 tsp peppermint extract
- 1/4 cup mini chocolate chips (I like dark!)
- icing sugar (confectioner’s sugar) or, if keto, powdered erythritol for dusting, optional
- Preheat oven to 165 C/ 325 F / Gas Mark 3. Line a cookie sheet or baking tray with unbleached parchment paper.
- Whisk together dry ingredients (except choc chips), taking care to break up any clumps of almond flour or cocoa.
- Melt coconut oil on low heat and stir in remainder of wet ingredients. Add wet mixture to dry. Mix well until fully combined.
- Add in choc chips, combining into the dough using your hands. The consistency will be quite wet and sticky, but should hold its shape enough to form small balls. If too wet, refrigerate for a couple hours to firm up.
- Bake for 11 minutes, or slightly longer if you’ve refrigerated the dough. Important: Let cool completely before handling—the cookie balls will firm up as they cool!
- Dust with icing sugar (confectioner’s sugar) or erythritol, if you’re feeling fancy.