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Paleo Chocolate Chip Peppermint Cookies

Start to Finish: 45 minutes


  • 2 heaped cups blanched organic almond meal
  • 2-3 tbsp grass-fed Bulletproof Ghee or butter
  • 3 tbsp Bulletproof Collagen Protein
  • 1/2 – 3/4 block of Bulletproof Chocolate or other dark chocolate, chopped
  • 1/3 – 1/2 cup of birch tree-sourced xylitol or Lakanto
  • 1 large egg
  • 2 tsp vanilla
  • 1/2 tsp gluten free baking powder
  • 1 tsp. apple cider vinegar
  • A pinch of salt
  • 6 drops high quality peppermint essential oil (or to taste)


  1. Preheat the oven to 170°C/340°F. Grease and line a baking tray with parchment paper
  2. Add the almond meal, collagen, 1/3 cup sweetener of your choice, salt and baking powder into a bowl.
  3. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
  4. Add the remaining ingredients to the bowl and stir to combine evenly.
  5. Taste the dough and add a little more sweetness or peppermint oil to taste if desired.
  6. Begin rolling the mixture into balls and place them onto the lined baking tray.
  7. Press the balls as flat as you like, they won’t rise much, so if you like them softer and chewier keep them quite full. However, if you like a crunchier cookie, press them quite flat using your hands to shape them. Sprinkle or press a little extra chocolate on top of each cookie. 
  8. Place the cookies in the and allow them to cool. Store in an airtight container when completely cooled.

Makes: 10-12 cookies

Nutritional Information (1 cookie):

  • Calories: 128
  • Total Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 19mg
  • Sodium: 38mg
  • Total Carbs: 4.7g
  • Dietary Fiber: 2.4g
  • Sugars: .6g
  • Sugar Alcohols: .67g
  • Net Carbs: 1.6g
  • Protein: 4.5g
  • Vitamin A 2%
  • Vitamin C 1%
  • Calcium 5%
  • Iron 10%