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Peppermint Chocolate Chip Cookies

Alyssa
These Peppermint Chocolate Chip Cookies are on the healthier side, with whole wheat, coconut sugar, coconut oil, almond milk, and dairy-free chocolate chips. They may be healthier, but they still have a perfect sweetness and mint and chocolate flavor!
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 15
Calories 121 kcal

Equipment

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

Ingredients
  

  • 1 Cup Whole wheat flour
  • 1/3 Cup Cacao powder
  • 1/4 tsp Fine sea salt
  • 1/2 tsp Baking soda
  • 1/4 Cup Solid Coconut oil
  • 2 Tbsp Unsweetened almond milk
  • 1/2 Cup Coconut sugar
  • 1 Large Egg
  • 1/2 tsp Natural peppermint extract
  • 1/2 Cup Mini semi-sweet chocolate chips Dairy-free

Instructions
 

  • Preheat your oven to 375 degrees F. Prepare a cookie sheet with parchment paper.
  • In a large bowl, whisk the flour, cacao, salt, and baking soda.
  • In a separate bowl, beat the coconut oil with the sugar until completely mixed. Then add the egg and peppermint and whisk together.
  • Add the wet ingredients to the dry ingredients and fold with a spatula until it's mixed evenly.
  • Fold in the chocolate chips with the dough.
  • Using your hands, form little balls of cookie dough. Place your cookie dough balls on a parchment paper-covered baking sheet.
  • Bake for 8-10 mins or until they looked just barely set.
  • Let them cool on the pan for 5 minutes. Then using a spatula, transfer them to a cooling rack to finish cooling.

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.
Keyword Double Chocolate Peppermint Cookies, Mint Chocolate Chip Cookies, Peppermint Chocolate Cookies