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  • Writer's pictureAmy Slater

Peppermint Chocolate Chip Cookies (Grain, nut and sweetener free)

We typically decorate the house the day after Thanksgiving. For the last couple of years, it has been a race to get it all done while the girls are asleep. Kevin is usually hunting with one of the boys, so I knock everything out solo. The coolest thing is they come home to a fully decorated house!

Yesterday, after a very LONG day! I was thinking to myself how grateful I was to have my health. If I did not, I don’t know how I would manage four kids! It is a lot of work! Days are nonstop and there is always something to do. No idle time in this house. But, that’s ok with me because I know how to fuel all of that demand and keep myself going.

Christmas cookies are a tradition for many. I made Paleo Christmas cookies with the boys the night I went into labor with the girls. That was enough for me. They turned “ok”. But it was A LOT of extra steps, and ingredients and not too much to show for it. I promise, I am not a Grinch… just super practical when it comes to cost/benefit ratio with food.

My recipe today offers a big return on your investment. It is grain and sweetener free which lightens the inflammatory load. There are no nuts, which also makes it allergen-friendly. They freeze very well. One cookie is satisfying enough, so they last a long time!

If you follow me, you know how much I work in the kitchen with my kids. I feel so strongly that their participation helps encourage the understanding of real food. I know the girls don’t understand, yet the importance of food and its impact on health. But, they know their way around the kitchen and I know that they realize what we put into their cookies. For me, that is important! We should all know what we are eating and where the ingredients come from.



1 2/3 cup coconut flour 2/3 cup tapioca flour 1 tsp baking powder 1/2 tsp baking soda 2/3 cup date paste (soak dates in a hot water and then grind into a paste) 2 tsp peppermint extract 2/3 cup coconut oil, melted 4 eggs 1/3 cup coconut milk 2/3 cup chocolate chips

**Note: I buy my dates and coconut oil at Costco! They have the best prices. I buy my baking powder and soda at Trader Joe’s.


1. Preheat the oven to 350F. 2. Line a baking sheet with parchment paper. 3. Soak dates in hot water for about 5 minutes. 4. Combine coconut flour, tapioca flour, baking soda, and baking powder in a large bowl. 5. Drain the dates completely and place them in a blender or food processor. Add eggs, coconut milk and melted coconut oil and puree all until smooth. 6. Pour liquid ingredients into dry and stir well to combine. 7. Add the peppermint extract and stir again. 8. Finally, fold the chocolate chips into the batter. 9. Scoop out about a tablespoon of batter and gently flatten with your hand. 10. Bake for 16-18 minutes at 350F. 11. Remove with a spatula and let cool completely! Then freeze or store in the refrigerator.

We hope you enjoy these cookies too!!

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