Grain-free Mint Chocolate Cookies

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1 cup (125 grams whole grain buckwheat flour or whole wheat flour, whole grain
  • 3/4 cup Cocoa powder, Dutch-process
  • 1 1/2 cups Granulated sugar
  • 2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 13/16 cup Butter or coconut oil, unsalted

• Other

  • 1 1/4 cups Semi-sweet chocolate chips or other add-ins (use dairy-free chocolate chips, if necessary

Found on texanerin.com

Ingredients

• 1 cup (125 grams) whole grain buckwheat flour or whole wheat flour1
• 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
• 1/4 teaspoon salt
• 3/4 cup + 1 tablespoon (182 grams) unsalted butter or coconut oil, melted and cooled slightly2
• 1 1/2 cups (300 grams) granulated sugar, raw sugar or coconut sugar
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 3 large eggs, room temperature
• 1 1/4 cups semi-sweet chocolate chips or other add-ins (use dairy-free chocolate chips, if necessary)

Directions

• Preheat the oven to 350 °F (175 °C) and line an 8×8 (20cmx20cm) pan with parchment paper.
• In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
• In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla and peppermint extracts. Once combined, add the eggs one at a time, and stir just until combined.
• Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 1 cup chocolate chips.
• Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center or sides will come out wet. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
• Sprinkle 1/4 cup additional chocolate chips on top, if desired.
• Let cool completely and then cover and store at room temperature for up to 4 days.