I am a big sucker for chocolate mint cookies. Or really, any combination of chocolate and mint. But mostly, chocolate mint cookies.
Little E’s daycare often serves cookies. Usually their bakes goods are vegan – the chef often doesn't bake with eggs, milk, or butter. However, this was not the case this week; butter and eggs were abundant! And, let's just say little E is beginning to notice more and more what the other kids are eating. She's basically learning how to human. It's all so exciting. And a bit scary. So, when it was my turn to bake the cookies, I needed to be prepared for all situations.
Her daycare is nut-free (as many schools are), so my Almond Raisin Cookie recipe was out. What was a vegan-gal like myself to do? Inspired by this Protein Thin Mint Cookie recipe on Purely Twins (a great blog by the way!), my version of their cookie recipe is tweaked with what I had in the house. And it turned out super yummy.
These mint chocolate cookies are vegan, paleo-friendly, as well as gluten and nut-free! And, the best part you don't even have to bake them. Sounds like the perfect cookie, no? And who doesn't love mint and chocolate? There is just something about that combination that makes me drool. I just can't get enough.
The two recipes I tend to whip up most often are my creamy Chocolate Mint Mousse and this Chocolate Mint Smoothie. They are easy to make. All I do is just toss the ingredients in my high powered blender and voila! Amazing chocolate minty goodness in a bowl or glass. But if you're looking for something a little more classic, then my chocolate mint cookies are for you.
Push over Girl Guides here is a new chocolate mint cookie in town!
Did you make this mint chocolate cookie recipe?
If I've convinced you to give this mint chocolate cookie recipe a try, be sure to tag me on Instagram when you make it. What's your favorite cookie? Do you have a specific diet you follow? Let me know on the ‘gram!
Chocolate Mint Cookies
Ingredients
- 1/2 Cup coconut flour
- 1/2 Cup raw cacao
- 2 Tbsp maple syrup
- 4 Tbsp coconut oil
- 1 tsp peppermint extract
- 1 Tbsp vanilla flavor - less if using extract
Instructions
- Combine all the ingredients in a mixing bowl, and stir.
- Shape the batter into a cookie shape, 1/4" thick.
- Cut into cookie shpes. You can use a cookie cutter, or simply use a jar or rim of a glass like I did to make mini cookies (I don’t own cookie cutters.)
- Place flat in the fridge until firm - about an hour.
- Once they are firm, store at room temperature for up to 3 days.
Notes
- Sub for Cacao: organic carob
- Sub for maple syrup: honey or coconut syrup
Want more tasty snack ideas?
- Almond Raisin Cookies
- Gingerbread Cookie Smoothie
- Cake Batter Milk Shake
- Blueberry Pie Smoothie
- Chocolate Mint Green Smoothie
