Peppermint Carob Pecan Cookies
These Peppermint Carob Pecan Cookies are the perfect snack if you've given up chocolate. They have a subtle chocolaty taste and a burst of peppermint to liven things up.
Servings: 24 cookies
Calories: 299kcal
Ingredients
- 2/3 c firmly packed brown sugar
- 2/3 c coconut sugar
- 1 c 2 sticks butter
- 3/4 tsp sea salt 1/2 tsp if using salted butter
- 2 tsp homemade vanilla extract
- 1 tsp raw Apple Cider Vinegar ACV
- 1 tsp baking soda
- 1 large egg
- 2/3 c chopped pecans
- 2 1/2 c einkorn flour or other flour of your choice
- 1 - 2 c Cool Mint Carob Baking Buttons 1 cup will give you a subtle mint flavor, 2 cups is awesome!
Instructions
- Start by preheating your oven to 300°F.
- In a large mixing bowl cream the butter and sugars until soft and fluffy.
- Add the egg and beat until combined.
- Add the vanilla extract and ACV, and beat for 2 minutes.
- While that is beating, combine the einkorn flour, salt, and baking soda in a medium bowl and mix thoroughly.
- Add the flour mixture to the butter mixture a little at a time, beating well after each addition. Don't forget to scrape down the sides of the bowl.
- Finally, add the chopped pecans and the baking buttons and mix briefly.
- Using a cookie scoop or 2 spoons, place mounds of cookie dough on your baking trays about 2" apart.
- For crunchy, crispy cookies, bake for 20-22 minutes. For chewier cookies, bake for 15-17 minutes.
Notes
As always, ovens vary so keep a close eye on the first batch so you don't over bake them.
The peppermint is going to seen a little extreme when you take them out of the oven, because some of the oils are baking off. So don't worry if it smells really strong.
Nutrition
Calories: 299kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 223mg | Potassium: 182mg | Fiber: 1g | Sugar: 17g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg