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Remember when the girl guides came out with a chocolate mint cookie? It seemed outrageous at the time. How could they put the squeeze on the traditional chocolate and vanilla double pack? Anyway in the end we were all pretty happy about the chocolate mint addition. Well I’m here to tell you that this vegan (and gluten free) version of that new classic is just as good, if not better. These will wow your friend when it’s your turn to bring dessert.

Chocolate Mint Patties
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Chocolate Mint Patties

Course: DessertCuisine: Vegan, Gluten FreeDifficulty: Easy
Servings

18

servings
Prep time

40

minutes
Cooking time

10

minutes
Total time

50

minutes

Ingredients

  • For the Cookie

  • 3/4 cups of almond flour

  • 3 Tbsp of corn starch

  • 2 Tbsp cocoa powder

  • 1/4 tsp baking soda

  • 1/8 tsp sea salt

  • 1/8 tsp sea salt

  • 2 Tbsp coconut oil

  • 2 Tbsp maple syrup

  • 1/4 tsp peppermint extract

  • For the Coating

  • 1 cup of semisweet chocolate chips

  • 2 tsp refined coconut oil

  • 1/2 tsp peppermint extract

Directions

  • In a mixing bowl add the almond flour, corn starch, cocoa powder, baking soda, and salt and combine well with a fork or whisk.
  • Add the coconut oil to the bowl and mix until small crumbs like bits form.
  • Add the maple syrup and peppermint extract and mix until dough starts to form.
  • Form the cookie dough into a flat disk, wrap in a piece of parchment paper and refrigerate for at least 15 minutes.
  • Preheat the oven to 350° F
  • Place the dough on the parchment on a flat surface and roll the dough out until it is about 1/8-inch thick.
  • Using a 1 1/2 – 2″ cookie cutter make circles cookies. Repeat the process until all the dough is used.
  • Place the cookies on a baking sheet lined with the parchment paper and bake for 8-10 minutes. When they are done put them aside to cool.
  • In the meantime, melt the chocolate chips and 2 tsp of coconut oil in a small saucepan over low heat. When the mixture is halfway melted, remove from the heat and stir until completely smooth.
  • Add in the 1/2 tsp of peppermint extract.
  • When the cookies have cooled and the chocolate is liquid, dip each one into the chocolate mixture until fully coated and place back on the parchment-lined cookie sheet.
  • Refrigerate for 15 minutes or until set.

Notes

    Chocolate Mint Patties
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