Mint Double Chocolate Chip Cookies

Yes you read the title right. I made me some cookies.

And they were good.

Very good. *strokes mustache thoughtfully*

Mint Double Chocolate Chip Cookies

Distract your mind from this wonderful topic for a moment please, and let us move on to the subject of school. I'd like to present my argument against the number of quizzes, tests, and projects we have been getting on top of homework. *steps up to podium* *clears throat*

Me: Hello ladies and gentlemen, today I will be calmly and peaceably discussing the topic of  the numerous quizzes, tests, and projects being assigned to us at school, as well as us having to do homework and squeezing in extracurricular activities on top of studying. *shuffles papers*

So . . .  OH FARTS!!! I DON'T HAVE TIME FOR THIS I HAVE TO GO STUDY FOR MY BIOLOGY EXAM TOMORROW, AS WELL AS THE ENGLISH QUIZ LATER IN THE WEEK!! AND I HAVEN'T EVEN STARTED MY HOMEWORK!!!! *shoots of stage leaving audience bewildered*

Mint Double Chocolate Chip Cookies.

Mint Double Chocolate Chip Cookies
-1/2 c garbanzo bean (chickpea) flour (you can try replacing this with more oat flour but I don't know how this will affect the cookies)
-1/2 c oats ground into a flour
-1/3 c coconut flour
-1/2 tsp baking soda
-1/2 c maple syrup
-1/2 c coconut sugar
-1/4 c cacao/cocoa powder
-1 egg
-4 tbsp coconut oil (melted)
-1 tsp vanilla extract
-3/4 tsp peppermint extract
-1/3 c chocolate chips of choice
-pinch salt

Directions:
Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper. Combine the garbanzo bean flour, oat flour, and coconut flour in a large bowl. Stir in the baking soda, coconut sugar, cacao/cocoa powder, and salt. In a separate bowl, whisk the egg, maple syrup vanilla extract, and peppermint extract together, Whisk in the melted coconut oil. Pour the wet mixture into the dry mixture and stir until well combined. Fold in the chocolate chips.

Using an ice cream scoop or a spoon, take about 2-3 tbsp of dough and plop it onto the parchment paper. You can either flatten it out a bit with a fork or leave it as a ball, but just as a warning they don't really spread that much. Keep on forming dough balls and put them on the parchment paper until everything has been used up, then bake for 15 minutes. Let cool about 10 minutes before enjoying (just saying I ate one straight out of the oven and the roof of my mouth still hurts but it tasted extra good (through the pain . . .)!).