INGREDIENTS

• • 2 cup blanched almond flour*
• • ¼ cup 100% pure maple syrup
• • 3 Tbsp melted coconut oil
• • ⅛ tsp fine sea salt
• • 2 tsp organic matcha powder
• • ¼ tsp peppermint extract
• • ½ tsp baking soda
• • 1 tsp apple cider vinegar
• • ¾ cup cup gluten-free dark chocolate chips

DIRECTIONS

• 1. Preheat the oven to 350F and line a baking sheet with parchment paper.
• 2. In a large bowl, stir together the almond flour, maple syrup, coconut oil, salt, Matcha, peppermint, baking soda, and vinegar. Once a smooth & sticky batter is formed, fold in the chocolate chips.
• 3. Scoop the dough onto a lined baking sheet, making roughly 10 cookies. Press the mounds with your finger tips to shape them– because there are no eggs in this recipe, they won’t spread significantly. (You can get your fingertips wet to help prevent the dough from sticking to your hands.)
• 4. Bake the cookies until lightly golden around the edges, about 10-12 minutes. Cool for at least 15 minutes before serving.