Double Dark Chocolate Chip Mint Cookies

These chocolate chip mint cookies are gluten-free, dairy-free, refined sugar-free, and can easily be made vegan. My boyfriend is a huge fan of anything that is mint chip, so these are some of his favorite cookies of all time. They are gooey and delicious and the hu bar adds an extra dimension of flavor. They are rich and all the same fresh. Enjoy with a large class of almond milk for dipping!

Customize these mint chip cookies

• Make them vegan. Try using a flax egg to make these cookies vegan!

• Swap your oil. Feel free to use olive oil, grass-fed butter, or ghee in place of coconut oil.

• Remove the egg and enjoy the dough!

What makes these mint chocolate chip cookies healthier?

• The paleo flour will not leave your blood glucose to spike as high as bleached white flour.

• Using coconut sugar or maple syrup avoids the highly processed white sugar. You can also make this even less caloric by swapping the sugar for monk fruit or stevia.

• Dark chocolate is a superfood in itself!! Read some of the benefits of cacao below!

• Try my Cacao Mint Chip Smoothie

Mint Chocolate Chip Cookies

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Author: Courtney Capazzi

These rich and gooey mint chip cookies are a fantastic holiday treat. They are paleo and gluten-free but also can be made vegan with a few adjustments!

Ingredients

• ½ cup + 1 Tbsp (1 stick + 1 Tbsp) ghee or coconut oil
• 1 cup coconut sugar, packed**
• 1 large egg at room temperature (flax egg for vegan)
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 1 cup bobs red mill paleo flour (or flour of choice)
• 1 tsp baking soda
• 1/4 tsp sea salt
• ⅔ cup raw cacao powder
• 1 hu mint chip chocolate bar crushed
• 1 cup vegan chocolate chips

Instructions

1. Add the butter and coconut sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until fluffy. Alternatively, you can beat by hand. Scrape the sides of the mixing bowl with a rubber spatula and add beat in the egg, vanilla extract, and peppermint extract. Scrape the sides and bottom of the bowl again as needed with a rubber spatula.
2. In a separate bowl, whisk the gluten-free flour, cocoa powder, baking soda, and salt together until well combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients and beat until combined. Add the chocolate chips and beat on high speed until combined. If the dough is very sticky, cover the dough with plastic wrap and chill for 1 hour in the refrigerator, or until the dough is easy to handle.
3. When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
4. Scoop spoonfuls of dough onto the parchment-lined baking sheet and if desired, press a few chocolate chips into the top. I like to form disc shapes out of the dough to make the cookies look neater.
5. Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Immediately sprinkle the cookies with crushed candy canes (this allows the candy canes to stick to the cookies). Allow the cookies to cool for 10 minutes on the cookie sheet before serving.

Nutrition Facts

Calories

156

Fat

10

Sat. Fat

7

Carbs

19

Fiber

2

Net carbs

17

Sugar

10

Protein

2

Sodium

112

Cholesterol

9