Mint Chocolate Chip Cookies

Grab a Book & Cook: We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’

Can you believe it’s almost the end of the year already!?

I’m pretty sure you already know that I was ecstatic about this theme because of my lovely ever-growing cookbook collection! ;P I decided to go with a recipe from Seven Spoons because it’s December and holiday baking is a thing.

Rebecca and I got together a couple weekends ago to make chocolate mint cookies and I can’t really remember the last time I ever made cookies on my blog, so I figured that should perhaps change. Gotta expand my horizons! :O

A photo posted by Farrah @ Fairyburger (@fairyburger) on Dec 7, 2016 at 5:18am PST

I figured I’d adapt page 215-216 from Seven Spoons and turn em’ into Mint Chocolate Chip Cookies instead since I still had a bag of those left!

I made this during my usual “let’s finish everything in my apartment” crusade, and since I have no sugar or butter in my apartment, I had to get a tad creative with this recipe. :O

Thankfully, I had some butter-flavored coconut oil from Barleans left from Choctoberfest, so it all worked out!

They turned out pretty awesome! I used gluten-free flour instead of regular flour because…well, it’s all I had, since the remainder of my whole wheat flour is reserved for feeding Mossy 2. :P

I also subbed honey in for sugar since I have no sugar to speak of in my apartment. I made em’ smaller than the original recipe called for so there’d be more to share with everyone at work (+ built-in portion control)! :]

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

From fairyburger at https://www.fairyburger.com/mint-chocolate-chip-cookies/

https://www.fairyburger.com/wp-content/uploads/2016/12/mintchocolatechipcookies.jpg

Prep: 20m

Cook: 10-12m

Yield: 36

Total: 0h 30m

A butter-less, refined-sugar-less cookie recipe perfect for the holidays!

You'll Need...

• 1 cup butter-flavored coconut oil
• 3 1/4 cups gluten-free flour
• 2 tsp baking soda
• 1 1/2 tsp finely ground sea salt
• 3/4 cup honey
• 1 tsp vanilla extract
• 2 eggs
• 3/4 cup mint + dark chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. If coconut oil is solid, melt in saucepan or in microwave (~30 sec intervals).
3. Whisk flour, baking powder + salt in a bowl. Pour in the melted coconut oil, honey, and vanilla extract + mix.
4. Add the eggs, one at a time, stirring until just combined. Once mostly blended, add in the chocolate chips. Bring any stray ingredients up from bottom of bowl. Avoid over-mixing. (If dough seems warm or glossy, refrigerate for 5 minutes.)
5. Roll into 1-in. balls and flatten gently before placing onto silicone baking mat or lined baking tray.
6. Bake for 10-12 minutes, then leave on sheet pan for 2 minutes. Transfer to wire rack to cool.

Additional Notes

Can be kept at room temperature in an airtight container for ~1 week! If you want to freeze some of the dough, shape em' into scoops or logs, wrap tightly + seal into bags. They should keep for up to 3 months. Frozen scoops can be baked without defrosting!

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• Do you have a favorite cookbook? Which one is it?! :O
• Have you been doing any holiday baking? What did you make?