These festive double chocolate peppermint cookies make a decadent holiday treat, and are healthier too! Lots of chocolatey flavor with a zing of mint, and no gluten, grains or nuts.
In a stand mixer with the beater attachment, cream together the butter and raw honey for about 2 minutes on low. Then, add the egg, water, vanilla, peppermint extract and apple cider vinegar. Beat for another minute.
Into a separate bowl, mix together the cassava flour, sifted cocoa powder, sea salt and baking soda. Then, slowly add to the mixing bowl with the wet ingredients. Mix on low until just incorporated. Do not over-mix.
Fold in the dark chocolate chips. Scoop dough in heaping tablespoon-size amounts onto prepared baking sheet, with about 2-inches between each. Flatten cookies slightly with fingers (you can flatten more than what I did, if you like). Bake in preheated oven for 10-12 minutes. Remove from oven and let cool completely on baking sheet (about 30 minutes) before serving. Store in an airtight container.