I originally developed this recipe for Paleo Double Chocolate Mint Cookies about 2 years ago. Between my SIL and I, we’ve made them numerous times for get togethers, birthdays, camping trips, and various holidays. We’ve stuffed them with homemade marshmallows, and even used them for Paleo ice cream sandwiches. Our kids (and the adults for that matter) absolutely LOVE them. They are soft cookies, and the size of them just depends on your preference, but honestly, who can say no to a big soft cookie?! Let alone any type of cookie?!
Other fave Paleo cookie recipes:
Protein Packed Monster Breakfast Cookies (these are also nut-free and vegan)
Guilt-Free Pecan Pie Cookies (also vegan)
Banana Coconut Breakfast Cookies from Gluten-Free Easily (also vegan)
Chocolate Coconut Hazelnut Cookies from Gluten-Free Easily
Ultimate Chocolate Chip Cookies
Big & Soft Ginger Molasses Cookies
One Tip: Don’t leave out the peppermint extract – just trust me on this. They aren’t nearly as tasty without it. The peppermint extract is what makes these cookies really special. It takes them to whole other level!
Enjoy!
Peace, love & cookies,
Megan (with a long E)
Paleo Double Chocolate Mint Cookies
Ingredients
- 1 ⅔ cup blanched almond flour, gently packed
- 6 tablespoons unsweetened cocoa powder
- ¼ cup organic palm sugar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons coconut oil, at room temperature
- 2 large eggs
- 3 tablespoons honey
- 1 ½ teaspoons peppermint extract
- ⅓ cup chocolate chunks
Instructions
- Preheat oven to 350 degrees (F) and line 2 large cookie sheets with parchment paper or silicone liners.
- In a large mixing bowl, combine the blanched almond flour, unsweetened cocoa powder, palm sugar, baking soda, and sea salt.
- Cut in the coconut oil until the mixture resembles coarse crumbs (or simply mix in the coconut oil if it is melted).
- Beat in the eggs, honey, and peppermint extract, and then fold in the chocolate chips.
- Use 1 ½ to 2 tablespoons of dough per cookie and drop dough on to the prepared baking sheets (I like using a scooper like this one here). Use wet fingers to flatten the dough to about half an inch thick.
- Bake for 9 to 12 minutes, or until the cookies are set and the bottoms are very slightly golden brown (the tops will not brown, so make sure you check the underside).
- Let the cookies cool on the baking sheets for a full 10 minutes before transferring to a cooling rack. The cookies are very soft, and will become even more soft stored in an air tight container. I prefer to store them uncovered.
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Cassidy @ Cassidy's Craveable Creations says
These look AMAZING Megan – I love chocolate and mint!!!!!!
Jeanine says
These look fantastic, Megan! I can’t say no to a big soft cookie. 🙂
Cristina says
Oh yum! These look so delicious! I LOVE the chocolate and mint combo, and the lack of girl guides at my door is making me crave anything close to those cookies!
Anna says
I will be making more “sun-flour” soon so I can try these asap!
Shirley @ gfe & All Gluten-Free Desserts says
Well, you have a proven record with big soft cookies, my dear, so we don’t doubt you! 😉 And DOUBLE chocolate … with MINT … swoon. Can’t wait to try them!
Thanks for sharing two of my recipes in your post, too! 🙂
xo,
Shirley
Shirley @ gfe & All Gluten-Free Desserts says
I just made these, Megan, and even though I forgot the chocolate chip (I know … somebody call a doctor! I must be coming down with something. LOL), we both declare them absolutely delicious! Thanks so much for this recipe, dear. I can’t wait until the next batch that includes the chocolate chips. 😉 Oh, btw, I couldn’t find my peppermint extract so I used almost a tbsp of peppermint schnapps. Perfect! 🙂
xoxo,
Shirley
Megan says
Awe, Shirley! I’m so glad you both enjoyed them – and thank God you had peppermint schnapps on hand! That sounds like an even better than peppermint extract. Ha ha! 😉
xoxo,
Megan
Amber says
Shirley, I couldn’t fit all the 1/3 cup mini chips (Enjoy Life) into the cookies. Even with going back and pressing a bunch on top of each cookie, I still had about 1/2 tbsp to give to my husband. He loved them, covered in coconut oil! So next time, when you don’t forget to add the chips, you can go sparingly so you can have the extras for yourself. 😉
Amber says
Megan,
Thank you, as always, for making my family think I’m a baking rock star! I give you all the credit, though!! 🙂
DH just tried these 10 minutes out of the oven and loved them, wanting half a dozen more. Can’t wait for DS to try them tomorrow!
New to various egg replacers, so I tried two gelatin eggs from this link with this cookie recipe and it worked well…
http://thecuriouscoconut.com/blog/how-to-use-gelatin-as-a-gut-friendly-egg-replacer
Thanks, again!
Amber
Theresa says
I’m really excited for these – making them as a St. Pats Day treat. I didn’t have peppermint extract – all I could find at stores was imitation?. So I used 1/4 tsp. Do terra peppermint oil. Yum! The dough tasted great! I have to mention though that it only made 10 cookies. I used 2 tablespoons per cookie. I did not have to flatten mine. They were actually sliding out of shape. I hope they don’t burn! Can’t wait to try them.