Whole-wheat double chocolate mint cookies (food processor)

Last weekend we hung lights on the house, wrapped our twig tree in twinkly lights, and put on a big pot of spiced hot apple cider to welcome a dozen friends for my annual cookie swap.

It’s the event that kicks of the holidays every year, held early enough in December to give us ample time for baking before the Christmas parties and other calendar duties take over our days and nights. The snowstorm held off for us and an afternoon flew by, sweetened by over one thousand home baked cookies.

Cookie swap table

Cookies and Charity

Suffice it to say, my Christmas baking is done, and I’ve even made up a batch of tins to give away, as I was inspired by Ethan and Food Bloggers of Canada to spread some #cookielove. One doesn’t have to look very far to find someone in need of a little holiday cheer.

Perhaps you’ll join in, also? Gift a box of cookies or other holiday baking to a neighbor, a shelter, a group of deserving nurses or anyone who could use a sign of appreciation or friendship.

If you are hosting a cookie swap this month, you can give it a charitable side by reaching out to Jackie of La Casa de Sweets. She’s collaborating with GLAD and Cookies for Kids Cancer to raise funds for funding pediatric cancer research.  Raising money for a good cause doesn’t get any easier than sending her your grand cookie total. I did – and GLAD is donating $1 per cookie. Sa-weet.

whole-wheat double chocolate mint cookie dough for gifting on www.simplebites.net

#CookieLove for Bev’s baby shower

I think I know exactly who could use some #cookielove: Bev from Bev Cooks, who we are honoring in a virtual baby shower today!

Bev’s been cooking up something extra special – twins! Bless her heart. 2014 is going to be an incredibly exciting year for her. Bev has a wicked sense of humor and as a mother myself, I know that it is going to help her enormously during that transition period when her family goes from two to four.

You must check out the adorable nursery she has put together for the babies. Bev also has a great style sense.

I thought I would leave Bev with a few jars of frozen cookie dough, you know, for those moments when nothing except chocolate is going to do.

whole-wheat double chocolate mint cookie dough for gifting on www.simplebites.net

Gift a jar of frozen cookie dough

Edible gifts are my favorite presents to hand out over the holidays. From jars of herb salts to bags of maple spiced nuts, the options are are varied as the friends on your list.

Freezing cookie dough and then giving it away in jars or bags is a fun and creative homemade gift option. It gives the recipient the option of baking up fresh warm cookies on their own time and enjoying them right out of the oven.

Speaking of oven, let’s see how those balls of cookie dough bake up and talk about the recipe.

whole-wheat double chocolate mint cookie dough for gifting on www.simplebites.net

Whole-wheat double chocolate mint cookies (food processor)

Although they are inspired by these Honey Whole Wheat Chocolate Chunk Cookies, also combined in a food processor, today’s recipe is heaps more festive. Plenty of chopped chocolate, plus cocoa, goes into the dough, and a small amount of peppermint extract makes them irresistible.

Whole-wheat double chocolate mint cookie dough in the food processor on www.simplebites.net

As you might suspect, my favorite thing about these cookies is not that they can be frozen and gifted, nor their soft chocolate centres, but that they come together quickly in a food processor. No extra bowls required, not butter softening needed; just dump, cream, sift and pulse. Voila, cookie dough. I bet Bev could even do it with one hand after her babies arrive.

Once the dough is made, shape it into balls (I use a 1.5 tablespoon-sized ice cream scoop) and either bake right away or freeze on a tray for later. Freshly baked cookies all Christmas long? You might find it hard to give some away.

Whole-wheat double chocolate mint cookie dough in the food processor on www.simplebites.net

Whole Wheat Double Chocolate Mint Cookies

A rich, festive cookie that is easy to make and keeps well in the freezer, both as dough and as baked. The cookies come together quickly in a food processor, but don’t worry, you can still use a stand mixer, a cake beater, or your arm to mix them up as well – just make them as soon as you can, preferably with someone you love.
4.8 from 5 votes
Print Pin Rate
Course: Desserts
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 123kcal
Author: Aimee


  • 1/2 cup unsalted butter cubed
  • 1/2 cup turbinado sugar or dark brown sugar
  • 1/4 cup honey
  • 1 medium egg
  • 1/4 teaspoon peppermint extract
  • 1 cup whole wheat bread flour
  • 1/4 cup dark cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 160 grams chopped dark chocolate


  • In a food processor fitted with the blade attachment, mix butter, sugar and honey until smooth.
  • Stop the processor and add egg and extract. Mix again until creamy. With the machine turned off, scrape down the sides with a spatula if needed.
  • Sift the flour, cocoa, salt, baking soda and baking powder into the mixer. Add the chocolate. Pulse a few times until the dough comes together in a ball.
  • Shape the dough into 18 or 24 cookies, depending on how big you like them, and place on a baking sheet. Flatten slightly with the palm of your hand.
  • Preheat the oven to 350F. Chill the shaped cookies in the refrigerator while the oven is heating, about 10 minutes. (This helps the whole wheat flour get absorbed into the dough.)
  • Bake cookies for 10 minutes, then remove from oven and let cool on the pan for 5 minutes. Transfer to a wire rack to continue to cool and enjoy.


Calories: 123kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 76mg | Potassium: 92mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Calcium: 14mg | Iron: 1.2mg

 It’s a baby shower for Bev Cooks!

Check out what’s on the buffet and sweet table for our virtual shower. A feast to celebrate twins. Congratulations again, Bev!

Also, big thanks to Julie and Lisa for organizing this!

Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

Are you baking for the holidays yet?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. YUM! Love the food processor idea!

  2. I SO love the simplicity of these! Plus all the chocolate…

  3. The cookies look great, and you’re awesome for spreading the word about our cookie swap fundraiser! Happy holidays, Aimee…

  4. Ok you’re making me want to find a bag of whole wheat bread flour!! I’ve been using whole wheat pastry! These look amazing!

  5. If she’s having twins, she might have to bump that food processor button with her nose! 😉

    These do look delicious. I love the idea of putting peppermint extract in the dough instead of just mint chips or candy cane sprinkled on top. Also, the cocoa makes the cookies so dark that I bet a lot of people get deceived about their being whole wheat–there’s not that telltale dark color to give them away!

    Thanks for the recipe and I would love to make these soon!

  6. Wow, wow, wow! These are making me fall over with joy. I LOVE the idea of freezing the dough and making my husband make me cookies every night. I mean week. I mean hour.

    Thank you so much for being a part of today’s surprise! I’m absolutely blown away and couldn’t be more thankful for this community!

    THANK YOU! xo!

  7. Love the chocolate and mint combo in cookies!

  8. What a delightful cookie creation!

  9. Now THAT’S a cookie swap table! Gorgeous!
    I’m loving your cookies too – I’d like those on my cookie plate please! 🙂

  10. This is perfect on our snow day in NY! But I don’t have whole wheat bread flour in the house! What will happen if I substitute whole wheat or use white bread flour?

  11. I’ve been on the hunt for good gifting recipes to make…adding this to the list! Happy baby shower!

  12. Cutest. Cookies. Ever. I love the idea of gifting them in jars too! What a sweet way to honor Bev!

  13. 5 stars
    You’re making it too easy for me to shove my face with cookie dough 😉

  14. I’ve never heard of cookies in the food processor! It’s genius! And so perfect for Ms. Bev!

  15. Brian @ A Thought For Food says

    Awwwwwww! Yay! Cookie love! I know Bev just loved these. Who wouldn’t?

  16. Omg. Ethan! He was in a very special video I did a few years ago for Cookies for Kids’ Cancer. I didn’t know he was still blogging! Anyway, Bev… BEV. Love her, loved being a part of this shower, and I’ll take 7 of those cookies. Okay, 11.

  17. Genius!! Now I can shove cookies in face at practically any time! 🙂

  18. These cookies are so adorable annnnd chocolaty! Perfection!

  19. Over 1000 cookies??!! That is one incredible cookie swap! I think there are more than a handful of those sweet little chocolate cookies with my name on them. 🙂

  20. 5 stars
    Everything is so beautiful. And thank you for all the recipes…I’m not baking yet, but I’m working on my menu, so once again, thanks!! You’re making it so easy…

  21. such a great idea!! i’m going to have to do that soon with cookie dough. and any reason to use the food processor is good for me

  22. These are beautiful! I need to whip up a batch!

  23. Whole wheat!? That means I can eat 50! 😉

  24. 5 stars
    This recipe is right up my alley! Whole wheat, honey, chocolate, mint. MMmmm.

    So I whipped them up tonight, following your recipe to the letter. At the end though, the dough just looked too moist for normal cookie dough. When I compared it to your original recipe, I noticed that this one is missing 1/2 cup of flour compared to the original. But then this one has 1/4 cup of cocoa, so I tried adding an extra 1/4 cup of flour and it looked perfect.

    They baked up beautifully and were a hit with the whole family (hubby, kids of 6, 4, and 2). Definitely a keeper and will be making again soon. Thanks so much!

    • Yes, I intentionally left out the extra 1/4 cup as I wanted a slightly gooier cookie. If the dough is too soft for shaping, you can chill it for 10 minutes. The WW flour absorbs the liquid and they bake up nicely.
      Glad you enjoyed them regardless.

  25. Looks awesome! Do you have to adjust the cooking time/temp when the dough is frozen? Or does it need to thaw first? I’m excited to try these!

  26. I love these for so many reasons! They look amazing and the idea of gifting them as dough is brilliant. I know Bev would love a plate of these 🙂

  27. 5 stars
    Wow – made these last night as part of my epic gift-baking blitz. The 2nd batch worked better – I chilled the dough in the processor bowl before scooping balls (not after), and didn’t flatten them at all. I got more uniform shapes and a slightly better texture than the 1st batch (where I followed the recipe).

    I also subbed 1/2 the flour with organic spelt – great result!

    they are decadent : )

    For an extra special treat, I got to feed them to your parents after dinner tonight, Aimee (they came by for a visit) and they were approved!

  28. Thank you very very much!!!!!

  29. I am so loving this recipe 🙂 these cookies sounds amazing!

  30. 4 stars
    Love the chocolate and mint combo in cookies!

  31. Love this recipe-easy to make, not over the top sweet and love the use of wholemeal. It is on regular rotation for afternoon treats.

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