Summer this year does not please us and for some reason I remembered Christmas with all its funny festive flavors. I especially love Christmas cookies. So today I am sharing easy healthy recipe to help you enjoy the season without all the extra sugar and calories and fat – my whole wheat peppermint chocolate chip cookies.
There are so many yummy flavors of Christmas time that I love cooking and baking with – red velvet, gingerbread, eggnog and, of course, peppermint. And I love cookies but we all know that they are not always the healthiest options. So I set out to make a healthier version of one of my favorite recipes, peppermint chocolate chip cookies.
I opted for whole wheat flour instead of the normal all purpose. You can also use oat or almond if you are looking for something a little more on the gluten-free or vegan side. I also used dark chocolate chips (because we all know those are good for you lol) and the peppermint chips for that chocolate peppermint flavor. You can opt for peppermint extract instead of the chips if you prefer. Finally, I used a baking sugar substitute instead of sugar for this recipe. Though any sugar substitute such as stevia or honey should suffice.
Whole Wheat Peppermint Chocolate Chip Cookies
a healthy whole wheat peppermint chocolate chip cookie recipe
Prep Time 20 min
Cook Time 15 min
Total Time 35 min
- 2 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sugar substitute
- 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Peppermint Crunch chips
- 1/2 cup mini dark chocolate chips
Preheat oven to 350 degrees.
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Stir sugar substitute and oil in a large bowl. Stir in eggs and vanilla. Add dry ingredients and stir until combined. Stir in peppermint chips and mini chocolate chips.
Place an additional 1/2 cup TruviaÂ® Baking Blend in a small bowl. Scoop tablespoon sized drops of cookie dough and roll into balls. Roll in TruviaÂ® Baking Blend and place on cookie sheet. Dough does not spread much, so you can place a lot on the cookie sheet.
Bake for 15 minutes.