Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies

Alex calls these my 'monthly' cookies, because around that time of the month you can always count on a batch of these being whipped up in our kitchen. I always mix and match a few ingredients, but the base is so solid it allows for some fun tweaks. My favorite though? My absolute favorite is THIS version- Double Chocolate Peppermint. Between the chewy cookie, chunks of rich, dark chocolate and the refreshing addition of peppermint oil, you're gonna love 'em too. And the peppermint chunks? Well those are purely optional, but certainly add to the festiveness! And since it's nearing the Holidays, these recipe is a great one to save for later (or print out lower down the page), since its damn near foolproof AND gluten-free. They're the ultimate chewy chocolate cookie- a crowd pleaser for sure! 

INGREDIENTS:
2 cups all purpose gluten free flour mix (whole wheat works here too!)
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon xantham gum (optional, use only if NOT included in your GF flour mixture)
1/2 teaspoon salt
1/2 cup coconut oil, softened
1 1/2 cups sugar
1 tablespoon + 1 teaspoon ground flax seeds
1/2 cup nut milk
2 teaspoons vanilla extract
1 teaspoon peppermint extract
3/4 cup dark chocolate chips or chopped bar chocolate
crushed peppermint candy, for garnish

DIRECTIONS:
Preheat oven to 350°. In a large mixing bowl, whisk together flours, cocoa powder, baking soda, xantham gum (if using), and salt until well mixed. Set aside. In a mixer or with hand beaters cream together the softened coconut oil and sugar. Add ground flax, nut milk, vanilla and peppermint extracts, and mix until totally combined. Add the dry ingredients to the wet mixture about a cup at a time, mixing them together until all of the dry ingredients are completely incorporated into the wet and a soft dough forms. Pour in chocolate chunks (or chips) and use a wooden spoon or spatula to work them into the dough. Use an ice cream scoop or a spoon to scoop 1 inch balls of dough onto a greased cookie sheet about 2 inches apart. Bake for 12-13 minutes, until edges are crisp and tops begin to crack. Remove from oven, move to cooling rack, and try to not to eat them all before they cool. Once cool they can be moved to a plastic bag or airtight container and stored for about a week. Frozen they'll be good for several months- then you can pull out just one at a time instead of having an entire batch at your disposal. I never get that far. 
They're great next to a tall glass of almond milk and somehow get even tastier the next day. This recipes makes a batch of 20 (ish) cookies.

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