When I went shopping for baking ingredients, I got inspired by the mint chocolate chips and Christmas-coloured chocolate chips (red, green and white) at the store. Therefore, I couldn’t resist buying both to create these yummylicious and fun Christmas cookies!
As promised, here’s the second recipe to my healthy holiday baking. These gluten-free and light cookies are perfect for anyone who is health conscious but loves chocolate, or the combination of mint and chocolate! My sister-in-law, who is one of the fittest person I’ve ever known, came over last night and ate about ten of these. Trust me, you eat about 6 of these, and you won’t feel bloated or guilty overindulging! 😉
Makes: 24 cookies
Preparation Time: 10 minutes
Bake Time: 13 minutes
Total Time: about 25 minutes
2 cups gluten-free all purpose baking flour (I used Robin Hood’s Nutri Flour Blend Gluten Free: http://www.robinhood.ca/Products/Nutri-Flour-Blend-Gluten-Free)
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
3/4 cup extra virgin olive oil
3/4 cup organic coconut palm sugar
2 organic eggs
2 teaspoons pure vanilla extract
1/2 cup mint chocolate chips
1/2 cup Christmas chocolate chips
- Preheat oven to 350°F. Line 2 baking trays with parchment paper.
- Mix dry ingredients in a large bowl.
- In another bowl, mix olive oil and sugar until well combined.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Add the wet ingredients to the dry and mix well.
- Slowly add chocolate chips into batter, making sure both mint and Christmas chocolate chips are evenly distributed.
- With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly. Continue until batter is gone, spacing the flattened balls 2 inches apart.
- Bake the cookies for 13 minutes.
–Extra Virgin Olive Oil: used in replacement of butter/margarine because it’s not only healthier (cuts back on cholesterol and saturated fat content) and dairy-free, it also makes the baked goods lighter and moister!
Here’s a good site for more information and it even has a butter/margarine to olive oil conversion chart for baking: http://thepassionateolive.com/wp/baking-with-olive-oil-instead-of-butter/
–Organic Coconut Palm Sugar: I’m really loving this new natural sweetener I discovered recently for baking. As mentioned in my previous post, this natural sugar has a low glycemic index; it also has a high nutrient profile (to name a few: iron, zinc, calcium, and potassium). To learn more about it, read this very informative article about it: http://authoritynutrition.com/coconut-sugar/
-To reduce the sugar, you can decrease amount of sugar and chocolate chips to your liking. Also, you can replace chocolate chips with same amount of dried cranberries, raisins and/or nuts. Be creative! 🙂
-If you don’t have mint chocolate chips, you can replace it with crushed candy canes to give it a minty taste.
Wishing you all love, peace, joy, hope and light this wondrous holiday season with your family and friends! 😀