Instructions

• Preheat the oven to 350℉. Line a baking sheet with parchment paper.
• In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
• In a large bowl, add the almond butter, coconut sugar, avocado oil and peppermint extract. Using an electric mixer on medium speed, mix until well combined and smooth, about 1 minute. Add the eggs and continue mixing for another minute until creamy and smooth.
• With the mixer on low speed, add ½ the flour mixture and mix until well  incorporated. Add the rest of the flour mixture and continue mixing until combined. Using a spatula, stir until mixture is well combined and has a brownie/cookie dough like texture. Fold in the chocolate chips/chunks until evenly distributed.
• Form the dough into 1 inch size balls (about 2 tablespoons) and place on baking sheet about 1.5 inches apart. You can use an ice-cream scoop to make it easier, and to make your cookies equal in size. Gently flatten them by pressing down.
• Bake for 9-10 minutes until firm to the touch and doubled in size.
• Remove from oven and allow to set on the baking sheet for a few minutes before transferring them to a cooling rack cool completely.
• Store any leftovers in an airtight container for a up to 3 days on the counter or freeze for up to 1 month.