Oatmeal Peppermint Chocolate Cookies

A perfect Holiday Treat. These peppermint cookies are healthier using avocado in place of butter, but you won’t be able to tell at all! These mint cookies are the perfect flavor for the month of December.

Makes 32 Peppermint Cookies

Total cooking time: about 30 minutes

Ingredients

1 Whole Avocado

1 cup Brown Sugar

1 Egg

1 tsp Vanilla Extract

¼ tsp Peppermint Extract

¼ tsp Salt

½ tsp Baking Powder

½ tsp Baking Soda

1 cup Oats

1 cup All-Purpose Flour

2 Tbsp Unsweetened Baking Cocoa

½ cup Semi-Sweet Chocolate Chips

Directions

In a large mixing bowl, mash the avocado with a fork. Add the brown sugar to the bowl and mash it together with the avocado. Add egg, vanilla, and peppermint extract to the bowl and mix well. Add the salt, baking powder, baking soda, oats, flour, and cocoa to the bowl. Stir together until well combined with a large spoon, scraping the sides of the bowl. You can use a mixer, but you do not need to. Stir in the chocolate chips.

Bake at 350 F for 12 minutes or until the center is set. ENJOY!

Nutrition Information per Cookie: 75 Calories, 2 g Total Fat, 14 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein

Variation

You can also use a gluten free flour blend in place of the all-purpose flour to make these gluten free!

Try other extracts such as orange or almond in place of the peppermint for a different flavor.

Increase the fiber and protein by about ½ gram per cookie by substituting ½ of the All Purpose flour with whole wheat flour.

If you don’t like the texture of oatmeal, you can add an extra 1/2 cup flour.

Remember, if you live at high elevation, you may want to add 2 Tbsp to 1/4 cup of extra flour!

If you like these cookies you will also love Chocococonut Butterscotch Cookies!