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!
Servings Prep Time
15cookies 15minutes
Servings Prep Time
15cookies 15minutes
  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!