Mint Chocolate Chip Cookies

Today Brent and I are celebrating our 4-year anniversary, and I wanted to share something to celebrate. Both Brent and his dad love all things mint-chocolate, so when I saw mint chocolate-chip cookies in his parents’ pantry a few weekends ago, I knew I needed to find a way to recreate them for him—paleo style.

It took a couple of tries, but I think this cookie recipe was worth it. The mint-chocolate flavor is awesome. Plus, they are super soft and moist! We hope you enjoy this delicious paleo cookie recipe.

Ingredients
2 C water
1 C ghee
1/4 C coconut oil
1/2 C raw honey
3 eggs, preferably at room temperature
1/2 tsp organic vanilla extract
1/2 tsp organic peppermint extract
2 C almond flour
3/4 C 100% cocoa powder
1 tsp salt
1 tsp baking soda
1 10-oz bag of Enjoy Life Semi Sweet Mega Chunks
parchment paper

Method

Bring water to a simmer in the bottom of a double boiler. The top half, slowly melt the ghee, coconut oil and honey, mixing continuously, until ghee and coconut oil are fully melted and well blended with honey. (Note, these three ingredients will never stay perfectly blended.) Remove from the heat and allow the mixture to cool while you work on the next steps.

Preheat the oven to 375° F, and blend together in a medium bowl the dry ingredients: almond flour, cocoa powder, salt, and baking soda. Then, whisk the eggs in a small bowl.

Pour the ghee, coconut oil and honey mixture into a large mixing bowl. Add vanilla and peppermint extracts and stir well. Next, add the eggs and mix thoroughly.

Slowly add the dry mixture to the wet ingredients, about 1/2 cup at a time, blending well with a  large whisk or fork until everything is evenly mixed together. Finally, fold in the chocolate chunks.

Lay out parchment paper over your cookie baking sheet. Then, drop spoonfuls of the cookie dough on to the parchment paper. The drops should be about 1 and 1/2 to 2 Tablespoons in size and they need to be about 1 to 2 inches apart to keep the cookies from expanding into each other.

Bake for 10 to 12 minutes and allow the cookies to cool for at least 5 minutes.

This recipe yields about 40 to 45 cookies. Our friends, family and coworkers all gave us rave reviews; we hope you will, too! Let us know if you enjoy our mint chocolate chip cookies!