Mint Chocolate Dream Cookies (Vegan + Grain-Free)
Happy St Patrick’s Day!🍀 Well almost, anyway. 😉
Gone for us grain-freers are the days of green beers and shamrock shakes. (Although, I might need to rethink that last one!) But never fear, there are surprising possibilities in the land of grain-free.
The further I delve into creating recipes, the more surprised I am at just what is achievable. For example, I’m working on English Muffins, something I would have never considered at the beginning of my journey. We all have a lot to look forward to and I sincerely hope that supermarkets will start offering more and more items we can actually eat! But I digress. I really want to tell you about these cookies, the photos don’t do them justice–they really are so very dreamy. I love chocolate and peanut butter, but for me, the chocolate and mint combination wins hands down every time. It’s rich, refreshing and satisfying. And the bonus with these dreamies is the chocolate cookie crunch! Plus the mint green filling is so lovely. Which reminds me, if you are concerned about the toxicity of food coloring, there are some good alternatives out there with no artificial dyes. I recommend checking out Watkins brand.
Ok! I have just one more quick tip for this recipe and then you’ll be ready to go.
-After you’ve made the peppermint dough cutouts, dot your cookies with just a drop of honey or syrup so the dough can adhere more securely. It will help when they’re heading in for their chocolate dip:)
Enjoy the recipe and have a safe and happy St Patrick’s Day!
Whisk together almond flour, potato starch, sugar, cocoa powder, guar gum and salt. Cut the vegan butter into flour. Add vanilla extract, almond milk and combine until dough forms. Dough will be a touch sticky.
Roll out dough in between two pieces of parchment paper so that it does not stick to the rolling pin. Cut out fairly thin 2 inch circles. Transfer cookies carefully by spatula to parchment paper lined cookie sheet. Bake at 350 degrees for 15-20 minutes. Let them cool for 10 minutes and then transfer by spatula to cooling rack. (Important step as they will crisp up nicely on the rack). While your cookies are cooling, start your peppermint dough.
In a large bowl, add the almond milk, peppermint extract and food coloring (optional). Using a hand mixer, slowly blend in the powdered sugar. Mixture will become thick. Add in butter and combine until the dough forms. If it’s still too sticky, add a bit more powdered sugar. Add a touch of almond milk if you find it too dry. Dust your peppermint dough with powdered sugar and roll it out in between two pieces of parchment paper. Using the same cookie cutter from before, cut out 2 inch circles. Wait 10 minutes before transferring cutouts as the dough will harden a bit, making it much easier to move them without altering their shape. Dot your cooled cookies with a touch of honey and place the peppermint cutout over top. Continue until all cookies are topped with the peppermint dough.
Melt your chocolate in a double broiler–or in a microwave safe bowl, checking in at 30 second intervals. Lower cookie into chocolate with fork and use another utensil to spoon chocolate over the top. Slowly lift and let excess chocolate drip off. Place on parchment paper or greased cooling rack. Freeze for 10 minutes or refrigerate for 30 minutes. Once they are hardened, they will not melt outside of the refrigerator unless your indoor temperature rises above 74 degrees. Store in an airtight container and enjoy!!!