*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!