Makes 18 to 20 cookies.
Here’s a little secret: Eat these straight out of the freezer and you’ll feel like you’re eating Girl Scout cookies—without the guilt. Store them in an airtight container at room temperature up to two days. Freeze them for longer storage.
1 tablespoon ground flaxseed
3 tablespoons hot water
1 cup creamy roasted almond butter (unsweetened) or sunflower seed butter
6 tablespoons maple syrup, preferably Grade B
1 teaspoon pure vanilla extract
1 teaspoon natural peppermint flavor
¼ cup unsweetened cocoa powder
2 tablespoons coconut flour
½ teaspoon baking soda
1/3 cup dairy-free chocolate chips
1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
2. In a small bowl, whisk together flaxseed and hot water. Let sit at least 5 minutes.
3. With an electric mixer, beat together almond butter, maple syrup, vanilla and peppermint until smooth. Add flaxseed mixture and beat until combined. Add cocoa powder, coconut flour and baking soda. Beat until combined. Dough will be soft and sticky. Stir in chocolate chips.
4. Drop heaping tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart. Using slightly wet fingertips, flatten each cookie to about 1/3-inch thickness.
5. Bake in preheated oven 15 to 18 minutes until just firm to the touch. Cool completely before serving or storing.