Dear reader, I loved these cookies! They're light and summery, a little bit minty and and just sweet enough. I named them "white" because the coconut oil makes them so light colored, and it seemed appropriate for their fresh, summery taste. Plus, most mint cookie recipes end up green somehow, and I wanted to highlight the fresh white look.
There's a teeny tiny hint of coconut taste to them, but it's so faint that my friends weren't able to identify until after I told them. It's just enough to add to the crisp, summery flavor.
Also, I popped them in the freezer after a few days, and eating them straight out of the freezer turned out to be a GREAT idea. I'll definitely make these again (at least once) before summer's over. It seems like it might be a double-batch-and-freeze kind of cookie...
WHITE MINT CHOCOLATE CHIP COOKIES
(adapted from this recipe)
1 cup coconut oil, melted and somewhat cooled
1 1/4 cups powdered sugar
1/2 teaspoon peppermint extract
2 egg whites
1/4 teaspoon salt
2 cups flour
1/2 cup semisweet chocolate chips
Preheat oven to 300 degrees.
In a large bowl, beat the coconut oil, powdered sugar, and peppermint extract until well combined. Stir in egg whites and salt. Gradually mix in flour. Finally, stir in chocolate chips.
Prepare baking sheets with parchment paper. Form the dough into balls, and flatten each ball gently with your palm. Bake for 10 - 12 minutes, or until cookies are just barely beginning to brown around the edges.