Peppermint Chocolate Chip Cookies
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!
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
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.
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.