Gluten-free. Sugar-free. These guys can easily be vegan. They’re not too sweet. They have the texture of a rich brownie. And did I happen to mention that they are delicious? The recipe for these healthy treats comes Erin McKenna of BabyCakes NYC. I tweaked here and there but the basic formula remains the same.
It may seem as though there are quite a few ingredients on this one but there’s good news …you need just two bowls. No mixer. No food processor or blender. The wet ingredients are combined with the cocoa powder in one bowl while the dry ingredients are whisked together in the second bowl.
Once the two are combined and mixed well in one large bowl, add chopped fresh mint, peppermint extract & chocolate chips. If you want your cookies to be slightly sweeter, use milk chocolate or even white chocolate chips in place of the semisweet chocolate chips.
The dough will be thick and somewhat sticky. The easiest way to form each cookie is to use a 1 1/2 tablespoon cookie scoop for each. Spread them out evenly so that there is at least 1 full inch between each cookie. Flatten each mound of dough with the heel of your hand or the bottom of a glass or measuring cup.
Depending on the brand of coconut oil you use and also the actual temperature of your batter, you may notice the formation of solid coconut oil on some of the dough. Not to worry. Once the tray is placed in the hot oven it will not be an issue.
As previously mentioned, these cookies are not super sweet The flavor will remind you of those often requested girl scout cookies …thin mints. I happen to think that they are wonderful served with vanilla ice cream. Or by themselves with a big old glass of milk.
minty double chocolate chip cookies
Adapted from BabyCakes NYC
Gluten-free, sugar-free & delicious.
- 1 cup coconut oil, softened
- 1 cup agave nectar
- 1/3 cup unsweetened applesauce
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 tablespoons pure vanilla extract
- 1 1/2 cups Bob's Red Mill gluten-free all-purpose baking flour
- 1/4 cup flax meal
- 1 1/2 teaspoons xanthan gum
- 2 tablespoons finely chopped fresh mint leaves
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips (use vegan, if desired)
Preheat oven to 325°F. Line several baking sheets with parchment paper.
In a large bowl, mix together the coconut oil, agave nectar, applesauce, cocoa powder, salt & vanilla. In a separate medium-size bowl, whisk together the flour, flax meal, baking soda & xanthan gum.
Using a rubber spatula, add the dry ingredients to the wet mixture and mix well until a dough is formed. Add the fresh mint along with the peppermint extract and stir until well incorporated. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
Using a small cookie scoop, measure out 1 1/2 tablespoons of the dough and place it on the prepared baking sheet. Space the portions 1-inch apart. Gently press each with the heel of your hand (or the smooth bottom of a glass) to help them spread into discs.
Bake the cookies on the center rack for 14 minutes, rotating the tray(s) 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center. Remove from the oven.
Let cookies stand 10 minutes. They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering. Place in an airtight container and store at room temperature for up to 3 days.