Double Chocolate Mint Cookies

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

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★★★★★ 5 from 2 reviews

• Author: Audrey @ Unconventional Baker
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 12 cookies
• Category: Cookies
• Method: Baked
• Cuisine: Dessert

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Description

These gluten-free vegan double chocolate mint cookies are lightly crunchy and perfect when you need a chocolate fix.

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Ingredients

Cookies:

• 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

Chocolate Coating:

• 1 ½ cups chopped dark chocolate or chocolate chips of your choice, melted*
• 1 tbsp coconut oil (optional, for easier coating)**
• optional: crushed edible rose petals

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Instructions

1. Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
2. 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.
3. 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.
4. 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).
5. 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).
6. 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).
7. 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.
8. 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! ***

Notes

*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).