Mint Chocolate Crinkle Cookies

An updated childhood favorite.

6 tbsp. butter, softened

1 cup organic sugar

1 tsp. vanilla powder

Pinch of salt

2 organic eggs

3 drops peppermint oil (food grade)

6 tbsp. cacao powder

1 1/4 cups buckwheat flour

1 1/2 tsp. baking powder

1 cup chopped dark chocolate

1/2 cup icing sugar

Blend butter and sugar in food processor, until smooth and creamy. Then add the eggs, one by one.
Add in the peppermint oil.
In a large bowl, mix the salt, vanilla powder,, flour, cacao powder, and baking powder. Gradually add to the wet mix until all is incorporated.
Once everything is mixed together, tip the dough into a large bowl and fold in your chopped chocolate. Refrigerate until firm (about 1 hour).
Preheat the oven to 350°.
Take spoonfuls of dough, about 1 ½ inch balls, and roll in icing sugar.
Set on a parchment lined baking sheet and bake for 10 minutes.
Remove from the baking sheet and let cool on a baking rack.
Store in an airtight container until ready to eat.