Double Chocolate Mint Cookies {Paleo + Vegan}

These chewy double chocolate mint cookies have rich flavor and perfect texture.  No one would ever guess they’re grain free, dairy free, egg free and vegan!  Perfect for healthy holiday baking or whenever a mint chocolate craving strikes.

Cookie season is in FULL swing and I couldn’t be happier.  WAIT.  I’d be happier if my kitchen was ready to bake in for cookie season, actually.  It’s still about 2 weeks away from done.

Thankfully it turns out when there’s a will, there’s a way with baking.  My Breville toaster oven has been a rockstar for me in terms of keeping up with the baking season!

So nothing will stop me if we’re talking holiday cookies.  Or pecan coffee cakes (coming soon!) or roasted brussels sprouts (not related, I know.)

This recipe is based on my original chewy double chocolate vegan cookies, which I’ve been craving a lot lately.

But, I wanted to put a fun winter spin on them and go with something that my HUSBAND has been requesting – mint chocolate cookies!  Can’t go wrong with mint chocolate in December, right?!

These cookies are simple to make and require ingredients that you likely already have around if you’re a grain-free baker.  Well, except for the peppermint extract – that is not something I always have!  Luckily, Amazon always saves me in situations like this.

Even though I styled these chocolate mint cookies with candy canes, we’re not actually putting those in the cookies.  Although I wouldn’t judge you if you did, of course!

Instead, we’re using super clean ingredients like smooth almond butter, raw cacao powder, flaxseed, almond flour, and coconut oil.

I sweetened the cookies with a combination of maple syrup and coconut sugar, which adds to the perfect texture AND flavor of these cookies, in my opinion.

These double chocolate mint cookies are truly a “drop” cookie.  You will need to chill the dough for just about 10 minutes, but after that, a cookie scoop does the rest – no rolling into balls.

Not that I have anything against cookies that need more love (did you see my thumbprints?!).  But, sometimes it’s nice to be low maintenance.  Especially when we’re already frazzled during the holidays.  Plus, it’s great when your kids can basically make the whole recipe themselves!

Sometimes it’s the little things like roll versus drop that motivate me to bake something or not!  Anyway, easy peasy is where it’s at, and that’s what you get with these cookies.

Thick, chewy, and packed with chocolate = how I love my cookies!  I can’t wait for you to make these – I know you’ll love them.

Grab an apron (the chocolate!) and a mixing bowl and let’s make the best healthy, chewy double chocolate mint cookies!

Double Chocolate Mint Cookies {Paleo + Vegan}

Double Chocolate Mint Cookies {Paleo, Vegan}

These chewy double chocolate mint cookies have rich flavor and perfect texture. No one would ever guess they’re grain free, dairy free, egg free and vegan! Perfect for healthy holiday baking or whenever a mint chocolate craving strikes.

Author: Michele

Prep Time: 10 minutes

Cook Time: 12 minutes

chill time: 10 mins

Total Time: 22 minutes

Course: Baking/Dessert

Cuisine: Paleo, Vegan

Servings: 16 cookies

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4.73 from 29 votes

Ingredients

• 1 cup blanched almond flour
• 1/2 cup raw cacao powder sifted
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup organic coconut oil refined, soft, but solid
• 1/4 cup smooth almond butter creamy and stirred if needed
• 1/4 cup pure maple syrup
• 1/4 organic coconut sugar
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract add 1/2-1 tsp if you want them very minty!
• 1 flax egg 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water, allowed to sit for 10-15 mins
• 1 cup dark chocolate chips I used Enjoy Life, you can use chopped dark chocolate too

Instructions

1. Prepare the flax egg first, set aside. Position your oven rack to the middle and preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
2. Combine dry ingredients well in a bowl and set aside. With an electric hand mixer, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth. Add in the vanilla, peppermint and flax egg, beat on on medium speed, then stir in the dry ingredients until fully combined. Gently stir in the chocolate chips to evenly distribute.
3. Chill the dough in the fridge for 10 minutes.
4. Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2” apart. Use a second baking sheet if necessary. Bake in the middle rack for 12-14 minutes or until cookies are set and tops are bumpy.
5. Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely. Enjoy!

Nutrition

Calories: 178kcal

Carbohydrates: 13g

Protein: 3g

Fat: 13g

Saturated Fat: 6g

Cholesterol: 0mg

Sodium: 89mg

Potassium: 157mg

Fiber: 2g

Sugar: 7g

Vitamin C: 0.1mg

Calcium: 73mg

Iron: 1mg

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Want More Holiday Cookie Recipes?  Try One of These!

Thick and Chewy Snickerdoodles {Paleo, Vegan}

Big Chewy Gingerbread Cookies {Paleo}

Chewy Molasses Cookies with Cranberries and Pecans {Paleo, Vegan}

Perfect Cut Out Sugar Cookies {Paleo}

Raspberry Thumbprint Cookies {Paleo}

Almond Butter Blossom Cookies {Paleo, Vegan}

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