I was visiting my dear dear girlfriends from college this past weekend and I knew we would be yakking away through the wee hours of the morning! So to kick start the holiday festivities I baked us many Peppermint Chocolate Chip Cookies to munch away through the night (and day)! And yes, these cookies are eggless .

Peppermint Chocolate Chip Cookie Ingredients: 


Chia seeds – 1 tablespoon (if you must use egg, substitute the Chia seeds and water with 1 egg)
water – 3 tablespoons
butter – 1/2 cup or 1 stick at room temperature
sugar – 1 cup
maple syrup – 1/2 – 1 cup 
peppermint extract – 2 teaspoons
unsweetened cocoa – 1/2 cup
all purpose flour – 2 cups
salt – 1/2 teaspoon
baking soda – 1/2 teaspoon
dark chocolate chips – 1 cup (you can use semi-sweet or milk chocolate chips/chunks as you like)


confectioner’s (powdered) sugar – 1-2 teaspoons (optional)

Yields 24 large cookies

Directions:

1. Coarsely grind the Chia seeds and whisk into 3 tablespoons of warm water. Set aside for 5 minutes till the mixture becomes nice and gooey.
2. In a mixing bowl, mix together melted butter and maple syrup.

3. Whisk in the sugar till there are no clumps.
4. Whisk in the Chia paste and mix together evenly. If you are using eggs, this is where you will whisk in an egg.
5. Stir in the peppermint extract.
6. Add the unsweetened cocoa, baking soda and salt. Add flour gradually while stirring constantly.
7. Stir in the chocolate chips.
8. If the cookie dough seems a little watery, refrigerate. If you have the time, it is a good idea to refrigerate the dough for 15 minutes to 1/2 hour and in between baking batches.
9. Preheat the oven to 350 degrees Fahrenheit. 
10. On a greased cookie-tray or tray lined with silicone sheet (preferred), drop ice-cream scoop fulls of cookie dough about 3 inches apart. These cookie dough tends to expand.
11. Bake at 350 degrees Fahrenheit for 12 minutes. 
12. Turn off the oven and let the cookies sit in the over for 3 more minutes.
13. The cookies will still be soft. That’s okay. Cool for 5 minutes on the silicone sheet and then transfer to a cooling rack. 
14. Once cool, top with confectioner’s (powdered) sugar sifted using a tea strainer. This adds a fun snowy holiday touch 🙂


Minty delicious Peppermint Chocolate Chip Cookies are ready to devour!!!

Serve fresh!  Scale the recipe up or down as per your convenience. You can freeze some of the cookie dough for later if you wish. These cookies taste best FRESH 🙂 You can store the dough in the fridge or freezer and use as needed. However, these cookies keep pretty well. I stored them in air-tight containers for a week and they were just as delicious. They tend to get harder on the outside as days go by.

My girlfriends LOVED it! I think this is going to be the cookie of the season 🙂 Another fun byproduct of baking these cookies is the minty fresh aroma all around the house… just sayin 😉

To F.R.I.E.N.D.S. 🙂