A lightly crunchy cookie, a smooth chocolate coating, a hint of peppermint and a big glass of (almond) milk. Chocolate fix mission accomplished.
These cookies are super easy to make once you get the hang of it, and are kind of addictive, as most thin mint type cookies are.
I dressed mine up with rose petals, but for an extra festive feel these could totally be sprinkled with some crushed candy canes too. Or chopped pistachios -- I tried that out and they were very pretty. Or keep them naked and chocolatey -- there's certainly nothing wrong with a simple chocolatey chocolate cookie :)
Note: although the list of steps for this cookie is a lot longer than my usual 2-4 step recipes, rest assured the recipe isn't complicated. Bake a cookie, chill, coat with chocolate, chill. Done. And to make it even simpler, I'd like to explain the whole metal tray chilling bit here so that your chocolate-coated cookies turn out pretty, instead of pretty messy... (who else has been there? ;) ).
So here are a few tips I can share:
Once these cookies are baked and cooled, the whole tray needs to be frozen for a short while. The reason for this is that the chocolate coating will set pretty quickly when it comes into contact with something cold. Cold cookies = chocolate coating firms up quicker. Cold tray (lined with parchment paper) = once you set the cookies down, the chocolate coating will stop spreading out too much all over the tray and will firm up underneath the cookie.
The other thing to keep in mind here is that as the chocolate sets rather quickly, you'll want to sprinkle any toppings you're using for decoration quite quickly too. So have them handy nearby. If you wait too long, the chocolate will set and the toppings won't stick to the cookie.
If you mess up, however, and the chocolate seems to have set, don't worry, just drizzle some fresh chocolate lines over the cookies with the leftover melted chocolate (I use a pen tool like this one, which makes the job easy) and sprinkle the toppings over the fresh chocolate. The overall effect will look something like these raw hemp chocolates (my absolute favorites btw).
Ok, I think that's all there's too it. Time to get baking!
Double Chocolate Mint Cookies
These gluten-free vegan double chocolate mint cookies are lightly crunchy and perfect when you need a chocolate fix.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
- 7 tbsp white rice flour (I used a finely ground one)
- 4 tbsp maple syrup
- 2 tbsp cashew butter
- 2 tbsp cocoa powder
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
- 1/16 tsp salt
- 1½ cups chopped dark chocolate or chocolate chips of your choice, melted*
- 1 tbsp coconut oil (optional, for easier coating)**
- optional: crushed edible rose petals
- Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
- Process all cookie ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk.
- Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛" thickness. Remove the top layer of parchment and set aside.
- Use a round 1½ " round cookie cutter to cut out cookies (I used this kind of cutter for mine). Transfer the cookies onto the parchment lined baking tray, and space at least ½" apart. You should get about 12 cookies from this dough (keep gathering extra dough and repeat the rolling out process until it's all used up).
- Bake the cookies in a pre-heated oven for 10 mins (or bake longer for crispier cookies to your liking). Remove from oven and cool completely on a rack (they will firm up a bit as they cool off).
- Once the cookies and tray are cool, place the cookie tray with cookies still on it in the freezer for 15-20 mins to chill (this will help the chocolate coating in the next step to set quickly). In the meantime prepare the chocolate coating by melting the chocolate (I used a double boiler method) and stir in the extra coconut oil (if using).
- When ready to coat, take out the cookie tray from the freezer. Place a cookie on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on the chilled parchment lined tray to set. Repeat with remaining cookies.
- Quickly sprinkle with rose petals before the chocolate fully sets on the cookies. Chill or freeze again for 5-10 mins to help the chocolate fully set and enjoy! ***
*Can also make your own refined sugar-free and dairy-free magic shell coating using this easy recipe, although the cookies will be slightly more melty, so keep refrigerated.
**If using magic shell recipe above, then no need for the additional tablespoon of coconut oil for the coating.
*** I recommend keeping the cookies refrigerated for best result (though they will be ok at room temperature as well, provided it's not too hot where you are).
These are awesome! I'm not a huge cashew fan, but I couldn't taste the cashew butter at all. I'm going to try baking them longer next time so they'll be more crunchy. I did use wheat flour since I didn't have rice flour on hand and coconut flour wouldn't work right. I love that I can eat these and feel good about the ingredients inside!
Roslia santamaria says
I never tried this recipe before and
after reading this amazing post I think I must give it a try.
I hope I will make them like you.
I'm sure they'll come out delicious :)
Roslia santamaria says
This is really looking delicious.
I will also try to make.
Thanks Rosalia -- enjoy these!
Hi would another GF flour like coconut or almond work in this recipe ?
Also cashew butter is scarce locally. Can I use almond butter instead ? Thanks !
Coconut or almond flours work too differently for a recipe like this. If you want a simple substitution, the best thing would be to use another grain-based flour, like amaranth, millet, etc.
That said, if you're looking to make a grain-free version of this cookie, you can use the cookie from this recipe as the base (and just add a bit of peppermint extract to the batter).
About the cashew butter, almond butter can definitely work as well -- for some reason I find that cashew butter gives these the best flavor / texture, but I've made them with other nut butters before and they're still good :)
Ellen Lederman says
Audrey, I loved these! Made them exactly as you said, with crushed candy cane because edible rose petals just aren't a part of my pantry. And I just drizzled chocolate on top so I could use "only" a cup of chocolate chips. I must admit I started to doubt this recipe---such a small amount of dough---I never thought I could get a dozen cookies from it....but I did! (Okay, I got only 11, but why quibble among friends?) I've been craving some crispy cookies and these are them---plus the holiday taste of peppermint! Like a healthy Girl Scout thin mint type cookie! I LOVE THIS! I could see where pistachios would be nice on this as well. I have some orange extract---wonder how that would be instead of peppermint? Thanks!
Hi Ellen, thanks so much for the lovely feedback and for sharing what worked for you. Orange extract would be wonderful, I bet. I've actually been craving something with it lately, so I think I'll have to pick some up again -- it's been a while :)
Marc Bell says
Great photography, the lighting is perfect and the bokeh great.
Oh yeah, the cookies look yummy too.
Thanks Marc. I must admit, I enjoy the photography process as much as the baked goods, if not more ;)
I'm so excited to try these! I miss the Girl Scout cookies version so much!
Thanks Janel -- that's exactly what Jill said btw :D
Hi! looks yummy, can I use brown rice flour? thanks! nancy
Hi Nancy, yeah, brown rice flour should work just fine. Enjoy! :)