Peppermint Cocoa Cookies
Hi there. My name is Brittany Rose Chatburn and I have found the cookie my heart desires.
This year I decided to participate in the Great Food Blogger Cookie Swap, along with 474 other bloggers. The basic idea? Donate $4 for Cookies 4 Kids' Cancer, create a recipe, send one dozen cookies to 3 other bloggers around the world, and receive 3 dozen cookies for yourself. Simple and fun, right?
Well, here's where I got stuck: create a recipe.
Cool, I can do that! I do it all the time and normally it works out! But this...this is different. Food bloggers are a tough bunch to impress. And this is totally not about impressing people, it's about holiday cheer and stuff, but if there is any way to win at holiday cheer, well, just call me a Whoville resident. 'Cause I'm gonna have holiday cheer coming out of my ears.
...ahem. A peak into my brain.
But guess what - it's good news for you. Because after a few tests and tweaks, I'm proud to say that this is the best recipe I've ever created. Hyperbole aside; I'm serious.
I joined the gluten-free, dairy-free, paleo bunch of bloggers, so this recipe will sit happy with just about anyone (unless you're nut free...sorry). My goal was to create a cookie that tasted like a brownie but didn't make you feel gross after you ate it. Now, everyone says this, but I promise that if you serve these to someone who doesn't know any better they will never tell the difference.
Another perk? Matty loved them so much that he asked me to teach him how to bake them, which I did, which has resulted in an ongoing abundance of brownie-like cookies in our home.
And finally, take it from Matty and I, these are delicious cold. I'm the person who puts everything back in the stove to re-heat, and I'd prefer them chilled any day. Trust me on this one.
Right, then. Shall we get to it?
PEPPERMINT COCOA COOKIES
Yield about 2 dozen
6 oz. dark chocolate chips
6 tbsp coconut oil, room temperature
1 cup coconut sugar
3-4 drops peppermint essential oil*
1 tsp vanilla extract
1/4 cup tapioca starch or arrowroot flour
1/2 cup cocoa powder
1 cup almond flour
1/4 tsp salt
1/2 tsp baking soda
- Preheat oven to 350 degrees.
- Melt chocolate chips over a double broiler or in the microwave, 20 seconds at a time.
- Cream together sugar and coconut oil for 2-3 minutes.
- Add eggs one at a time, scraping down sides as you go.
- Add melted chocolate and peppermint essential oil and blend well.
- In a separate bowl, combine tapioca starch, cocoa powder, almond flour, salt, and baking soda.
- Slowly add dry mix to wet as you blend.
- Drop by tablespoon-fulls onto a cookie sheet lined with parchment paper.
- Bake for 8 minutes. Cookies will set as they cool.
*You can choose to omit the oil, but the peppermint-chocolate flavor is a perfect flavor combination for Christmas! I used Young Living Essential Oils.
Notes: Feel free to add more chocolate chips at the end if you're a fanatic. I've also experimented with butter instead of coconut oil and raw cane sugar, which work, as well.