Warm your nut butter in the microwave for 15-20 seconds. In a standing mixer, combine warm nut butter maple syrup, peppermint extract and vanilla extract. Mix on medium speed until well combined.
Next, add in cacao powder, coconut flour, arrowroot powder, cinnamon, baking soda and salt. Mix until a dough begins to form. Fold in the chocolate chips and Wildway Dark Chocolate Peppermint Granola with a spatula.
Chill the dough in the refrigerator for 30 minutes before baking in the oven. Preheat your oven to 350F while your dough chills.
Line a baking sheet with parchment paper. Remove the dough from the fridge and use a cookie scoop to portion out 12 cookies.
Once all the cookies are portioned, roll each ball until smooth. Place them on the parchment paper and press the tops to flatten. Bake for 12 minutes.
Remove the baked cookies and allow to cool, then enjoy!
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