I am already in the holiday spirit and these paleo double chocolate chip peppermint cookies have me feeling all kinds of holly and jolly. Sorry, I had to. Also, try saying paleo double chocolate chip peppermint cookies 5x fast. Good luck.

The first time I went to create this recipe and these cookies, I realized didn’t have any peppermint extract on hand and it was cold and I didn’t want to go to the store. I know, lazy girl problems. But, I did have Cured Nutrition Mint CBD Oil in my pantry because I use it every night. This is totally not sponsored, it’s just a testament to the fact that I use it so often that I always have it on hand, and it’s a fun way to bake with CBD. I have the code thenoglutengirl for 10% off any Cured Nutrition product if you guys want to try it, too! And that necessarily long winded story is the explanation as to why the first round of these paleo double chocolate chip peppermint cookies were actually CBD-infused, and it was great. I’ve included measurements for both peppermint extract and the Cured Mint Oil below so that you can still make these if you run into the same situation!

I recently made these paleo double chip peppermint cookies into mini cookie cakes using the exact same recipe and just spooning the batter into mini cake tins. Game. Changer. That is all. I highly recommend. Like 10/10 would recommend. See pictures below as proof.

Not only are these cookies gluten-free, of course, but they’re also grain-free, dairy-free and refined sugar-free. At night, I sometimes fall asleep dreaming of dipping these paleo double chocolate chip peppermint cookies into a glass of almond milk and I have a feeling you might, too.

paleo double chocolate chip peppermint cookies & cookie cakes

INGREDIENTS:

1 cup of almond flour

1/4 cup cacao powder

1/8 tsp salt

1/2 tsp baking soda

1 egg

1/3 cup maple syrup or honey

1/4 tsp vanilla extract

1/2 tsp peppermint extract (for the CBD-infused option, use 1 and 1/4 tsp of Cured Nutrition Mint CBD Oil.)

2 tbsp coconut oil

refined sugar-free chocolate chips or chocolate chunks (@hukitchen dark chocolate baking gems are my newest go-to)

DIRECTIONS:

1. In one bowl, combine your dry ingredients thoroughly – almond flour, cacao powder, salt, baking soda
2. In another bowl, combine all of your wet ingredients except for the coconut oil
3. Add the dry to the wet, mix until combined, and then add in your coconut oil
4. Once mixed through, fold in your chocolate chips. I hate giving measurements for chocolate chips because you can do as many as your heart desires.
5. Drop by rounded spoonfuls onto a parchment lined baking sheet. For the cookie cakes, just spoon the batter into greased or non-stick mini cake tins/molds. Top with additional chocolate chips.
6. Bake at 350 for 10-12 minutes depending on the size of your cookie. and 12-14 for the cookie cakes!

enjoy!