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.