I was inspired by these cookies I tried from Big Carrot this past Wednesday night! The ‘Momints’. They were just fantastic!
So I decided to try my hand at my own recipe based off a gluten free recipe for cookies I already had. They turned out fantastic!! Perfect as a Christmas cookie, eaten by the tree while watching a Christmas movie over the holidays with your loved ones. 🙂
Triple Chocolate Mint Cookie Recipe:
-2 cups brown rice or spelt flour
-1.5 tsp baking powder
-3 tbsp cocoa powder
-50 grams (half a chocolate bar) dark chocolate melted
-2 organic eggs
-1 tsp peppermint extract
-1/2 cup coconut sugar or maple syrup
-1/4 cup coconut oil, melted
-1/3 cup chocolate chips, as dark as possible and fair trade if that’s how you roll
-1/2 cup shredded coconut
-Combine flour, baking powder, and cocoa and set aside.
-Combine eggs, peppermint extract, sugar, coconut oil, in your mixer or by hand. Melt chocolate bar on stove by boiling a small pot of water and putting the chocolate in a small heat proof mixing bowl on top of pot. Once chocolate is melted, add to wet ingredients and combine.
-Fold in dry ingredients previously put aside.
-Fold in chocolate chips and coconut.
-Spoon onto cookie sheet or stone and bake for 8-10 minutes.
-Makes 18-24 cookies!
Enjoy with a cup of chai tea latte or some coconut vegan egg nog!