How to Make Dairy Free Chocolate-mint Cookies

This is a quick, easy dairy free dessert, with a preparation time of 30 minutes or less. All you need to get started is: A mixing bowl, measuring cup, mixing spoon, and teaspoon.

I've been lactose intolerant my whole life. But most recipes can be modified to exclude dairy. Substitutes and vegan options make it easy to avoid putting dairy into most recipes.

2 and 1/2 cups all-purpose or whole wheat flour

1/2 cup cocoa or cacao powder

1/2 teaspoon baking powder

1/2 teaspoon backing soda

1/2 teaspoon salt

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil (vegan butter of coconut oil works fine as well)

2 eggs

1 drop peppermint essential oil or peppermint extract

Put 2 and 1/2 cups all-purpose or whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup cocoa powder or cacao powder, 1 cup white sugar, and 1 cup brown sugar together in a bowl. Mix these together

Make a well in the middle of the dry mixture. Put in 1 cup vegetable oil and 2 eggs. Using solid or liquid coconut oil instead works find as well. If you wish the cookies to be vegan, using an egg replacing mix can be used also.

Beat the oil and eggs together. Avoid mixing with the dry ingredients.

To add the peppermint flavoring, you can use peppermint extract, leaves, or essential oil. I personally like to use doTerra essential oil, which is certified food grade. Peppermint essential oil is very strong. Just one drop will make the cookies potent.

Add one drop of the peppermint essential oil into the liquids. Mix all the liquid and dry together.

The cookie dough is dry and crumbly. It may need to be kneaded. Roll into hand sized balls and place on flat baking sheet.

Preheat oven to 375 degrees Fahrenheit. Bake for 10 minutes. When finished, allow to cool on flat surface.