Dark Chocolate Peppermint Cookies

Chocolate and peppermint are a match made in heaven. I use peppermint daily as a valuable herbal remedy. Fresh peppermint leaves are not only refreshing to add to your water or morning tea, they can also provide a major flavour boost to  soups, salad dressings or some tasty homemade pesto. I use peppermint essential oil when flavouring desserts or drinks such as smoothies, hot chocolate, avocado pudding, bulletproof coffee and even these soft, fudgey, chocolate cookies!

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Peppermint’s effective healing properties can also be applied topically. It is ideal for muscle and chest rubs, headache pain, dental care and aromatherapy. You can even add it to your homemade cleaning supplies for natural antimicrobial power and a pleasant fragrance. Can’t get enough peppermint? Check out a product called Peppermint Halo from a local Vancouver company, Saje Natural Wellness. This remedy is an aroma blend of peppermint, lavender and rosemary that provides a soothing yet cooling layer, ideal for headaches, colds, aches and pains. Straight from nature, all of their products contain plant-derived essential oils that support of the bodies natural healing functions.

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I used Doterra essential oil in my cookies because that is what I had on hand. Feel free to use any brand of natural essential oil that you have at home. Like all food, I encourage you to get to know where your oils are sourced from so you can ensure you are consuming the highest quality available to you. Shop locally and get to know your farmers or small business owners. Ask questions, get informed, trust your sources! These small, but mighty little bottles of liquid are powerful sources of medicine.

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Print Recipe
Dark Chocolate Peppermint Cookies
Moist, Double Chocolate Peppermint Cookies infused with essential oil and pure cacao powder. These cookies, perfect for the holidays, are covered in a cool, minty, coconut whip cream. The superfood, (provided in recipe frosting below) that gives this whip its green colour contains a rich source of nutrients and antioxidants!
Cuisine Baking, Cookies
Prep Time 15 minutes
Servings
cookies
Ingredients
Cuisine Baking, Cookies
Prep Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a small bowl, whisk together olive oil, coconut sugar and eggs until well combined. Add in 4-6 drops of peppermint oil, depending on how “minty” you like things. I used 6 drops.
  3. In separate bowl, mix together dry ingredients.
  4. Combine wet and dry ingredients and mix well.
  5. Using a retractable ice-cream scoop, divide about 2 tbsp of batter evenly onto prepared sheet. Bake for 10-12 minutes.
  6. Let cookies cool completely before grabbing or icing them, they will feel soft but they firm up as they cool.
Recipe Notes

*Frosting: I used  my Maple Coconut Whipped Cream  and then added 2 Tbsp. of Trophic Liquid Chlorophyll (available in most health food stores, or Whole Foods) for the minty, green colour. You can also use food colouring, or leave the frosting white but I prefer to use whole foods whenever possible to avoid chemicals and maximize nutrients. After that, the cookies were drizzled in melted chocolate chips and coated with dark chocolate shavings.

*I have made several batches of these cookies trying to perfect the recipe and they are equally delicious without the mint whipped cream.. although in my opinion, it is an added bonus!

*If you are not a chocolate & mint lover (sorry Mom) omit the oil and make these cookies as is, or get creative and replace peppermint with your favourite essential oil.

*Find out more about the detoxifying effects of chlorophyll here!

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