You can never have too much peppermint in your holiday cookie collection!  Today I share with you a perfect combination of the classic chocolate chip cookie with a little Christmas flare. Enjoy!

Peppermint Chip Cookies

Ingredients:

• 1 cup butter or Earth Balance 50/50 sticks
• 1/2 cup Swerve
• 1/2 cup blue agave
• 1 egg
• 2 tbsp. vanilla extract
• 3 droppers Liquid Stevia Vanilla Creme
• 1/4 cup unsweetened coconut
• 1.75 cups all-purpose gluten-free flour
• 1 tsp. gluten-free baking soda
• 1 tsp. xanthan gum
• 3/4 cup gluten-free chocolate chips
• 1 10 oz bag Andes Peppermint Crunch Baking Chips

Directions:

Preheat oven to 350°F.  Cream butter, swerve, agave, egg, vanilla, and stevia in mixing bowl.  Mix in coconut until just combined.  Add next 3 ingredients to wet batter and blend well.  Hand stir in chocolate chips and peppermint crunch chips.

Place 2 inch scoops on lightly greased cookie sheets and bake for 11-13 minutes or until edges start to brown.  Let cookies cool slightly and use a spatula to remove from cookie sheet and place on wire rack.

Notes:  Want a quicker way to make these cookies?  Find your favorite bag of gluten-free chocolate chip cookie mix (I love Bob’s Red Mill) and make according to directions - just mix in peppermint chips right before you place dough on cookie sheets.  Easy Peasy!

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