2 ¼ Cups almond flour
1 teaspoon sea salt
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla
¼ Cup raw honey
½ Cup organic butter
1 Cup Andes Peppermint Crunch chips or Peppermint Morsels
Combine all dry ingredients- except the peppermint chips, in a large mixing bowl. Then combine all wet ingredients in a smaller mixing bowl using a hand mixer.
Mix wet ingredients into dry ingredients well. Fold in the peppermint chips.
Chill the dough in refrigerator for 20-30 minutes. 10 minutes before removing dough from the fridge, preheat oven to 350* degrees. Then drop1 1-1.5 tablespoon size balls of dough on parchment paper lined baking sheets.
Bake cookies for 8-10 minutes. Cookies will lightly brown on the bottom, not the top so keep an eye on them. Remove cookies from oven and allow to cool 5 minutes before transferring to a cooling rack.
Once completely cooled, store in an airtight container at room temperature.
Makes 28 Cookies