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Double Chocolate Chip Peppermint Cookies

Double_Chocolate_Peppermint_cookies2Recipe and photo courtesy of Rebecca DeSimone
The Holliday season is here and the perfect way to celebrate are with these festive, healthy, and delicious Double Chocolate Chip Peppermint cookies. Gluten-free, dairy-free, and refined sugar free, so delicious that your friends and family will never know! Not to mention, the recipe is also one bowl so your holiday baking will be as simple and stress-free as possible!

I recommend using all Organic-non-gmo ingredients}

Ingredients :

1 1/2    Cups oat flour

1          Cup Medjool dates

1/2       Cup of almond butter

1/2       Cup of cacao / cocoa powder

2          Tablespoons of almond milk (or dairy-free milk of choice)

1          Teaspoon vanilla extract

1/2        Teaspoon of baking soda

1/4        Teaspoon of peppermint extract

Pinch of Himalayan sea salt



1             Cup of dairy-free dark / semi-sweet chocolate chips

You’ll need:

A food processor / high-speed blender of choice

2 baking trays


Preparation time: 8 minutes

Cooking time: 18-24 minutes


  1. Preheat your oven for 350 degrees Fahrenheit
  2. First soak your dates for 10 minutes in hot water, this ensures they will blend easy
  3. Place your dates into your blender / food processor along with all your dry ingredients oat flowers, cacao powder, baking soda, sea salt. Pulse on a high speed until the mixture is thick.
  4. Place your liquids, almond butter, dairy-free milk of choice, peppermint extract, and sea salt add to blender into your date-oat mixture. The mixture should be thick & dense, and have a texture similar to Playdough. If it is too dense add in more dairy-free milk, and if it too thin, add in more oatflour.
  5. Optional: mix in one cup of dairy-free dark chocolate / semi-sweet chips
  6. Roll your cookies into 2 inch balls and spread them apart on your 2 trays. It will take around 18-24 minutes to cook and should make around 12-13 cookies.
  7. Enjoy your healthy and delicious cookies!
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