Description
These gluten free chocolate mint cookies combine nostalgic flavor with a plant-based twist. Crispy edges, chewy centers, and a minty finish make them perfect for anyone seeking a guilt-free, indulgent treat.
Ingredients
1 cup almond flour (or oat flour for softer texture)
1/2 cup brown rice flour
1/4 cup arrowroot starch or tapioca flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup unsweetened cocoa powder
1/2 cup coconut sugar
1/3 cup melted coconut oil (or vegan butter)
1/4 cup unsweetened applesauce
1 tsp vanilla bean
1–1 1/2 tsp peppermint oil (to taste)
1/2 cup mini dairy-free chocolate chips
1–2 tbsp plant-based milk (if dough is dry)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Whisk almond flour, rice flour, arrowroot, cocoa powder, xanthan gum, baking soda, and salt.
3. In a separate bowl, mix melted oil, coconut sugar, peppermint, vanilla, and applesauce.
4. Combine wet and dry ingredients, adding milk if dough is too dry.
5. Fold in chocolate chips.
6. Scoop 1.5 tbsp-sized mounds onto sheet, spacing 2 inches apart.
7. Flatten tops slightly; add extra chips if desired.
8. Bake for 10–12 minutes.
9. Cool on tray for 5 minutes, then transfer to wire rack.
Notes
Reduce baking time by 2 minutes for a fudgier texture.
Add espresso powder for depth.
Dust with cocoa or sea salt.
Stores 3–4 days at room temp, 7 days in fridge, or up to 3 months frozen.
Reheat at 300°F for 5 minutes to refresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten free, chocolate mint, vegan cookies, plant-based dessert