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Grain-free Chocolate Mint Cookies

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 cookies
Author Alexa Lehr

Ingredients

  • 1/2 cup organic coconut oil
  • 1/2 cup pure maple syrup
  • 1 cup Bob's Red Mill tapioca flour
  • 1/4 cup coconut flour
  • 1/4 cup cacao powder
  • 1 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. mint extract
  • 2 large organic, pasture-raised eggs room temp.
  • 1/2 cup Lily's Sweets dark chocolate chips

Instructions

  • Preheat the oven to 350°F. Line two cookie sheets with unbleached parchment paper.
  • On the stovetop, combine the coconut oil and maple syrup in a small saucepan and heat over low heat until the coconut oil has melted. Set aside to cool slightly.
  • In a large mixing bowl, combine the tapioca flour, coconut flour, cacao powder, and baking powder. Mix to combine. Add the vanilla extract, mint extract, and eggs. Give it a brief stir.
  • Add the melted coconut oil and maple syrup and stir to combine. Stir in the chocolate chips. You may need to let the batter rest for 2-3 minutes so that it gets thicker.
  • Place heaping tablespoon size dollops of the batter on the cookie sheets, fitting about a dozen cookies per sheet. Bake for 8-9 minutes.
  • Optional: As soon as the cookies come out of the oven, press additional chocolate chips into the cookies and sprinkle with flakey sea salt.
  • Cool for 2 minutes before removing to a rack to finish cooling. Enjoy warm or cooled! Store leftover cookies in airtight container at room temperature (5-7 days) or in the freezer.