Preheat your oven to 350 F

In a medium sized bowl, whisk together the almond butter, coconut sugar, eggs and peppermint extract, making sure to break up all of the lumps from the almond butter.

Add in your cocoa powder, baking soda and salt and stir until its fully incorporated.

Fold in your chocolate chips and mix well.

Line a baking sheet with parchment paper. Scoop out 2 tbsp worth of dough onto the baking sheet, placing them about 1u0022 apart from one another. I use a 2 tbsp cookie scooper.

Bake the cookies for 10 minutes. Remover from oven and give the pan 2 taps on the counter to flatten. Let the cookies cool for at least 10 minutes.

Keep stored in a ziplock bag, or air-tight container for up to 1 week.