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.
Ingredients
- 2/3 cup firmly packed brown sugar
- 2/3 cup white sugar
- 1 cup butter 2 sticks
- 3/4 teaspoon sea salt 1/2 tsp if using salted butter
- 2 teaspoons homemade vanilla extract
- 1 teaspoon raw Apple Cider Vinegar ACV
- 1 teaspoon baking soda
- 1 large egg
- 2/3 cup chopped pecans
- 2 1/2 cup einkorn flour or other flour of your choice
- 1 - 2 cups carob chips (I used mint) 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 carob chips 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
Serving: 1cookieCalories: 225kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 27mgSodium: 192mgPotassium: 88mgFiber: 1gSugar: 14gVitamin A: 249IUVitamin C: 0.1mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!