A plate of healthier homemade mint chocolate cookies made with Navitas Organics Cacao Powder and Cacao Wafers.

Healthier Homemade Mint Chocolate Cookies Recipe

Indulge your sweet tooth with this healthier spin on the classic cookie that combines rich and creamy chocolate with sweet peppermint. Perfect for dunking or munching on as a late-night snack!

INGREDIENTS

Cookies:
1 cup almond flour
3 Tbsp. Navitas Organics Cacao Powder
2 Tbsp. pure maple syrup
1 tsp. monk fruit sweetener
2 Tbsp. coconut oil, melted
Pinch of salt
½ tsp. peppermint extract
¼ tsp. vanilla extract
Chocolate Coating:
1 cup Navitas Organics Cacao Wafers
2 tsp. coconut oil
¼ tsp. peppermint extract
2 tsp. monk fruit sweetener

DIRECTIONS

Combine almond flour, cacao powder, maple syrup, monk fruit sweetener, coconut oil, salt and peppermint extract in a medium bowl until dough forms. Place dough in fridge for about 15 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper.
After 15 minutes, place chilled dough on parchment paper or silicone baking mat. Cover dough with parchment paper. Flatten with your hands use a rolling pin to roll out dough about ¼-inch thick.
Use a small circular cookie cutter or shot glass to cut out cookies and place on prepared baking sheet.
Bake for 10-15 minutes, then remove from oven and let cool completely on a cooling rack.
In a small pot, combine cacao wafers and coconut oil. Melt on low-medium heat. Once chocolate is melted, stir in peppermint extract and monk fruit sweetener.
Using a fork, dip cookies into melted cacao wafer mixture. Let excess chocolate drip off on cooling rack or on fork prior to placing on baking pan lined with parchment paper or silicone baking mat.
Place cookies in fridge or freezer for about 30 minutes to allow chocolate to set. Store leftovers in freezer or fridge.

Makes about 20 cookies

 

Submitted by Eryka Spera | Busy Little Izzy

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Image of Healthier Homemade Mint Chocolate Cookies Recipe

Servings

About 20 cookies

Indulge your sweet tooth with this healthier spin on the classic cookie that combines rich and creamy chocolate with sweet peppermint. Perfect for dunking or munching on as a late-night snack!

Ingredients

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Directions

  1. Combine almond flour, cacao powder, maple syrup, monk fruit sweetener, coconut oil, salt and peppermint extract in a medium bowl until dough forms. Place dough in fridge for about 15 minutes.
  2. Preheat oven to 350°F and line a baking sheet with parchment paper.
  3. After 15 minutes, place chilled dough on parchment paper or silicone baking mat. Cover dough with parchment paper. Flatten with your hands use a rolling pin to roll out dough about ¼-inch thick.
  4. Use a small circular cookie cutter or shot glass to cut out cookies and place on prepared baking sheet.
  5. Bake for 10-15 minutes, then remove from oven and let cool completely on a cooling rack.
  6. In a small pot, combine cacao wafers and coconut oil. Melt on low-medium heat. Once chocolate is melted, stir in peppermint extract and monk fruit sweetener.
  7. Using a fork, dip cookies into melted cacao wafer mixture. Let excess chocolate drip off on cooling rack or on fork prior to placing on baking pan lined with parchment paper or silicone baking mat.
  8. Place cookies in fridge or freezer for about 30 minutes to allow chocolate to set. Store leftovers in freezer or fridge.