Mint Double Chocolate Chip Cookies (gluten-free, paleo)
These mint double chocolate chip cookies are rich, decadent and highly addictive. They’re firm on the outside and lusciously soft on the inside. You’d never know they’re gluten-free, dairy-free and paleo.
If you’ve been following this website for a few years then you may be familiar with my birthday tradition to always have something with mint and chocolate on my birthday. If not, you can read all about it on my birthday post three years ago.
I like to get creative each year with my minty chocolate goodness and this year I definitely had cookies on my mind. I actually dreamt of these mint double chocolate chip cookies – so there was no denying it as this year’s birthday recipe!
A new gluten-free, paleo-friendly baking recipe is usually quite the undertaking. There’s always more fails than successes to get the texture and consistency just right. But oh my goodness. This recipe came out perfect on the first try. And I made it a second time right after the first just to be sure.
I think we can chock that baking success up to 6 years of gluten-free and grain-free recipe development under these wings of mine now. And after whipping up reader favorite recipes like my Best Chocolate Chip Cookies and Paleo Chocolate Cake – I’ve definitely learned what works and what doesn’t when it comes to baking nuance.
A Few Tips for These Mint Double Chocolate Chip Cookies
- These are not drop cookies. Meaning, you can’t just scoop them into a mound on a baking tray and let them melt into cookies. These need to be smooshed into a cookie shape as they’ll only melt slightly.
- The dough will be SUPER thick when all the ingredients have been added. Just know that’s okay and how it’s supposed to be.
- The cookies will feel oily when you smoosh them with your fingers. That’s okay and the oiliness will completely go away once they’ve cooked.
- Always remember to add a few chocolate chips to the tops of your cookies before baking. Cookies always look better (and taste better) when you can see the chocolate chips.
How To Make Mint Double Chocolate Chip Cookies
You’ll start by adding the coconut sugar, coconut oil, almond butter, egg and peppermint flavoring to a mixing bowl. Then use a hand mixer to cream these ingredients together, but don’t over mix.
Once you’ve got this wet mixture, you’ll add the dry ingredients which includes the almond flour, cacao powder, baking soda and salt. Use your hand mixer to blend all of the ingredients together but be forewarned that the mixture will turn really thick.
Add the chocolate chips and because the mixture is so thick, I think this next step is actually easier by hand. So dig in with your hands and mix the chocolate chips into the batter.
Use a cookie scoop to scoop the batter onto a parchment lined baking tray, then use your fingers to smoosh the cookies into a flat, circular shape. You don’t have to worry about them spreading to much.
Bake the cookies for 13-15 minutes and let them cool on the baking tray. If you try to remove them while warm, they’ll likely break apart.
Once they’re fully cooled, you can dig in to the most delicious, soft and decadent mint double chocolate chip cookies. Oh, that peppermint flavor! They’re reminiscent of thin mint Girls Scout cookies and I plan to enjoy several of them (probably with my homemade cashew milk) to celebrate this 42nd year of life!
Mint Chocolate Birthday Recipes
If you’d like to check out my previous mint chocolate birthday recipes on Downshiftology:
- 2016: Mini Skillet Brownies with Fresh Mint Chocolate Chip Ice Cream (gluten-free, paleo)
- 2017: Chocolate Peppermint Slice (gluten-free, vegan)
Mint Double Chocolate Chip Cookies
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, liquid at room temperature
- 1/4 cup almond butter
- 1 egg
- 2 tsp peppermint extract
- 3/4 cup almond flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees fahrenheit.
- Add the coconut sugar, coconut oil, almond butter, egg and peppermint flavoring to a bowl. Use a hand mixer to cream the ingredients together.
- Add the almond flour, cacao powder, baking soda and salt to the creamed ingredients and blend together again with the hand mixer. The dough will be VERY thick and hard to mix. That's okay, you just need it combined.
- Then add the chocolate chips and use your hands to mix everything together. It's easiest with your hands as the dough is so thick.
- Line a baking tray with parchment paper and use a cookie scoop to drop mounds of the dough onto the baking tray. Then flatten the cookies with your hands into flat, cookie-like shapes. These cookies will not flatten much with cooking, so mold them into the shape you'd like. At this stage, the dough will also seem overly oily, but that will disappear with cooking.
- Bake the cookies for 13-15 minutes. Let the cookies cool on the baking tray before moving.
- I always use Pascha chocolate chips as they're certified gluten-free, dairy-free, vegan and soy-free and I use my homemade almond butter.
- If you don't have a cookie scoop, this is the one I use and love. I also use these heavy duty baking sheets that don't warp in the oven.
- The little flecks of white in these cookies is from the almond flour.