Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are not only delicious but are made with healthier ingredients. They include whole wheat flour, coconut oil, almond milk, coconut sugar, and dairy-free chocolate chips. Even though they are healthy, they don’t lack in sweetness or taste. Natural cocoa and peppermint extract make these cookies so full of natural flavors. These are the perfect cookies for Christmas baking or any time of the year!

Peppermint Chocolate Cookie Recipe Inspiration

Honestly, I love chocolate in almost any form and flavor combination, but peppermint and chocolate have always been one of my favorites. I always look forward to showcasing my peppermint recipes during the Christmas season, so I love experimenting. Recently I made my Healthy Mint Chocolate Chip Muffins, and of course, I had to try a healthier version of cookies!

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Cookies Ingredients

• Whole wheat flour
• Cacao powder or unsweetened cocoa
• Fine sea salt
• Baking soda
• Large Egg
• Coconut oil
• Unsweetened almond milk
• Natural peppermint extract
• Mini Dairy-free semi-sweet chocolate chips
• Coconut sugar

I love all of the ingredients in this recipe because they are clean and natural but taste amazing together!

Ingredient Substitutions for Allergies

There a couple of ingredient swaps you can make in these cookies for different dietary needs.

These cookies are already dairy-free because I used coconut oil, almond milk, and dairy-free chocolate chips. You can also make them vegan by replacing the egg with a flax egg.

Mix 1 tbsp of flaxseed meal with 2 tbsp of water and let it sit for 5 minutes. Then you’ll add it to the batter just like the egg. Then you’ve got yourself a vegan cookie!

For anyone with a nut allergy, almond milk can easily be replaced with oat milk or coconut milk.

I used cacao powder for a deep rich chocolate flavor, and I love the health benefits associated with it. But you can also use unsweetened cocoa powder.

The last substitution I can suggest is that if you don’t have coconut sugar, you can use turbinado sugar or brown sugar instead. Both of them are similar in taste and texture to coconut sugar.

Cookie Making Equipment

• Large cookie sheet
• Parchment paper
• 2 large mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula

These cookies are so simple to make and the clean up is easy too. I always line my Wilton cookie sheet with parchment paper because it’s easier to clean up and cookies never stick. You could always spray your pan with nonstick baking spray if you don’t have parchment paper.

Recipe Tips and Notes

• First, make sure to mix the wet ingredients well in a separate bowl than the dry ingredients.
• The cookie dough is thicker because it has whole wheat flour. The cookies will still turn out well, so don’t be bothered.
• The coconut oil needs to be solid and not melted for these cookies.
• Line your cookie sheet with parchment paper, so they don’t stick and will come off cleanly. It also makes cleaning up easier.
• Bake the cookies for 8-10 minutes if you prefer a chewy cookie and 10-12 for crispier cookies. Watch them closely if you leave them in for 12 minutes, so they don’t burn.
• Store the cookies in a plastic bag or container for 3-4 days in a cool dry place.

I hope you love these peppermint chocolate chip cookies! When you try them outleave comment to let me know how they turned out, or tag me on Instagram!