Chocolate Chip Peppermint Cookies

As promised in my last post, peppermint cookies are here! When I originally conceived this recipe—a holiday take on my classic chip cookies—I imagined it would come together with candy canes to really signify the spirit of the season. I was willing to incorporate an ingredient so heavily processed because I was including only a small amount of it…and I love candy canes. 🙂 The more I thought about it, however, I realized that there was a way I could get a purer peppermint flavor in my cookies, free of Red #40 and refined sugars.

Here you see my peppermint plant (I also grow spearmint). What better place to start with obtaining a peppermint flavor than with the plant itself?! Peppermint is truly a super food. Most notably, peppermint can relieve indigestion. The plant’s oil is even sold on its own for this and other medicinal purposes.

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I figured I would just throw the leaves right into my cookies, making these treats the ultimate post-dinner dessert: Help soothe your upset tummy after that filling holiday meal and satisfy your sweet tooth at the same time. Enjoy!

FORMULA BASE:  CHIP COOKIES

Makes 24-30 small cookies

  • 1 ½ cups flour –> I’m using whole wheat.
  • ¾ cup unsweetened plant milk –> I’m using ½ cup oat.*
  • 2/3 cup sweetener –> I’m using turbinado sugar.
  • ½ cup oil or nut/seed butter –> I’m using coconut oil (room temperature, not melted).
  • 2 tbsps flax or chia seeds –> I’m using flax.
  • ½-1 tsp extract (depending on flavor intensity) –> I’m using 1 tsp homemade vanilla extract.
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp pink Himalayan sea salt
  • 2/3 cup chips –> I’m using 1/3 cup mini-semi-sweet chocolate chips (vegan) and 1/3 cup packed peppermint leaves.

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*Because they are raw plants, the peppermint leaves themselves contain additional moisture, so I am using less milk to ensure that the dough is the right consistency.

Preheat your oven to 350 degrees.  Puree the mint leaves and milk in the blender and set aside.

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With an electric hand mixer, cream together the coconut oil, extract, and sugar. Add the dry ingredients and stir by hand to combine. Stir in the mint milk and finally, the chocolate chips.

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Grease 2-3 baking sheets or line with parchment paper.  Place heaping spoonfuls of cookie dough into your palm and form a loose ball (doesn’t need to be perfect). Space approximately a 1.5 inches apart. Bake 15-18 minutes, or until the cookie edges are slightly golden brown.

 

 

 

 

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