November 26

Choc Minty Crinkle Cookies

I can’t take all of the credit for these cookies, as it was actually our 11 year old daughter, Bella, that kept at me to make them. After a few test batches with the quantity of essential oil, we have a recipe for some super tasty choc minty crinkle cookies.

Of course you can make these cookies with peppermint essence, however, they taste amazing with dōTERRA Peppermint Essential Oil.

To buy this fabulous oil go straight to my secure web selling page (click here) and start using this oil for it’s many properties, and to start making my cookies. I know you will love them.

The amount of cookies this recipe makes depends on the size of the mounds you create. I like using a small ice cream scooper (size 70) which makes approximately 34-38 cookies. It usually depends on the size of the eggs. I find even though I buy the same sized eggs that the number varies because the egg sizes slightly vary. I also like the eggs to be at room temperature as well. If your eggs are in the fridge, just let the cookies sit for a few minutes before you pop them in the oven.

Choc Minty Crinkle Cookies

Prep time Cook time Total time
5 mins 12 mins 17 mins

Author: Tracey Francis of Essential Olie


  • 2 cups Pure Icing Sugar (sifted)
  • 1½ cup Almond Meal
  • 6 Drops dōTERRA Peppermint Essential Oil
  • ½ cup Raw Cacao Powder
  • 3 Egg Whites using 70g eggs (at room temperature)


  1. Preheat oven to 170°C (fan forced).
  2. Line 2 baking trays with greaseproof paper.
  3. Sift icing sugar into a large mixing bowl.
  4. Add all other ingredients to icing sugar and mix with a spoon until fully combined.
  5. Place teaspoon sized mounds onto prepared trays (I like using a size 70 ice cream scooper).
  6. Bake for 12 minutes.
  7. Cool on a wire rack before eating, and store in an airtight container.
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