Double Chocolate Peppermint Cookies

These cookies practically melt in your mouth.

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If you’ve ever had my recipe for Double Chocolate Chunk Cookies, the texture is very similar: surprisingly rich and decadent, yet not so much that you feel guilty after just one bite.

Also, why would you feel guilty if the cookie you’re enjoying doesn’t contain any butter, sugar, or white flour?

In fact, I feel like that just means you can enjoy two of these cookies with minimal guilt! ๐Ÿ˜‰

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Instead of the classic cookie ingredients, I chose to use various health-friendly alternatives that yielded the same decadent result, without all the extra calories and grams of saturated fat.

For instance, instead of bleached white flour, I used a mix of oat flour and whole wheat flour to achieve a whole-grain result that’s much more gluten-intolerance-friendly than just whole wheat flour.

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Additionally, in lieu of highly processed sugar, I used agave (you could also use honey!) to create the same sweetness with a lower glycemic index. (ie. Minimizing blood sugar spikes.)

But don’t worry, I didn’t stop there! I replaced the butter in double chocolate cookie recipes with coconut oil โ€“ creating a melt-in-your-mouth texture, but with all the added benefits of coconut oil.

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And with that being said, I didn’t see the harm in topping these cookies with a few peppermint M&M’s! :)Trying to eat healthier for your New Year’s Resolution? Replace your favorite unhealthy cookie recipe with this and achieve just that!

Double Chocolate Peppermint Cookies

  • 1 c old fashioned oats
  • 1/2 c whole wheat flour
  • 1/2 c cocoa powder
  • 1 tsp baking powder
  • 1/2 c agave (or honey)
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint
  • 1 egg
  • 1/4 c coconut oil
  • 1/2 c chocolate chunks

Preheat oven to 375ยฐF. Blend oats in a food processor until ground into a flour-like consistency. Add to a large bowl, then add whole wheat flour, cocoa powder, and baking powder. Stir until combined. Add honey, vanilla, peppermint, egg, and melted coconut oil and stir until combined. Fold in chocolate chunks. Scoop 1″ balls onto a lightly greased cookie sheet, then bake for 8-10 minutes, or until the edges have set. Remove and let cool. Enjoy!

Nutrition information: (calculated using MyFitnessPal)

Calories: 88

Fat: 4g

Carbs: 13g

Protein: 2g

(Yields 2 dozen cookies)

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