Double Mint Chocolate Chip Cookies
It's the holiday season
So whoop-de-do and hickory dock
And don't forget to hang up your sock
'Cause just exactly at twelve o'clock
He'll be coming down the chimney, down
to eat these delicious Double Mint Chocolate Chip Cookies!
I love that song by Andy Williams, and I get excited to hear it on the radio. It makes me happy! What does it have to do with cookies? Well, nothing, except Santa’s coming and these would be the perfect cookies to leave out for him. They are fun to make — especially with the candy cane snow on top.
These cookies are the perfect combination of minty and chocolatey. They are totally free of cane sugar (except for the candy cane part which you can easily omit). I honestly love and miss eating candy canes. I love the peppermint flavor of them and the emotional side of eating a candy cane during the holidays, too — it’s tradition.
I figured out a way that I can have a tiny bit of candy cane (since I have a cane sugar intolerance and should avoid cane sugar 99.9% of the time). I put 2 candy canes in the blender and blended it until it became almost like a white powder. There were a few tiny pieces in there, but for the most part it looked like white powdered sugar. It give an extra bit of MINT flavor, but not a lot of sugar. Of course if you CAN have candy canes, please add as much as your heart desires!
Let’s get to holiday baking!
1 cup Bob's Paleo Baking Flour
1/4 cup coconut sugar
1 1/2 TB cocoa powder
1/2 tsp baking soda
2 tsp vanilla
1/4 cup cashew butter
1/4 cup coconut oil, melted
pinch sea salt
1/2 tsp peppermint extract
1 TB water
1/2 HuKitchen Dark Chocolate Bar, melted (for drizzle)
1 candy cane, crushed or blended into a powder
*To make it vegan use 1 flax egg. Mix 3 tablespoons of warm water with 1 tablespoon of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg
Preheat your oven to 375 degrees.
Make your flax egg and set aside.
If not using a flax egg, mix all wet ingredients: coconut oil, water, cashew butter, egg, and vanilla, peppermint extract in a medium size bowl until smooth. You can do this by hand or with a hand mixer.
Mix all dry ingredients: flour, coconut sugar, cocoa powder, baking soda, sea salt in another bowl.
Mix the wet with the dry ingredients until combined.
Using a cookie scoop to ensure cookies are evenly sized, scoop out cookies onto a baking sheet lined with parchment paper. I used this cookie scoop from Amazon. It’s about 1.5 teaspoons or so.
Press cookies down so they are flat and add a few chocolate chunks on each cookie.
Bake at 375 for 10 minutes - we think 10 minutes is perfection.
Bake for 9 minutes if you want the cookie a bit gooey
Bake for 11 minutes if you want the cookie a little harder or crunchier.
Once cooled, melt your chocolate and drizzle all over the cookies — the more the merrier. While chocolate is still wet, sprinkle the candy cane “snow” on top.