Our version of these fan favorite cookies is gluten-free, vegan, grain-free and incredibly simple to make! And they taste exactly like the real thing! Enjoy!
3/4 cup almond flour (the best sub would be a gluten-free flour blend on its own or mixed with some oat flour; however, we haven’t tested this and can’t guarantee the results)
3 tablespoons tapioca starch (also called tapioca flour—some readers have subbed arrowroot starch successfully!)
2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon sea salt
2 tablespoons solid refined coconut oil
2 droppers of liquid stevia
1/4 teaspoon peppermint extract
1 cup Lily’s brand semisweet style chocolate chips
2 teaspoons refined coconut oil
1/2 teaspoon peppermint extract
To a food processor, add almond flour, tapioca flour, cocoa powder, baking soda and salt and pulse to combine.
Add solid refined coconut oil (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add stevia and peppermint extract. Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper, and refrigerate for at least 15 minutes.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour dusted parchment. Lightly flour the top of the dough. Roll the dough out until it is about 1/8-inch thick.
Using a 1½-2-inch cookie cutter (or similar sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.
Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
Meanwhile, melt the chocolate chips and 2 teaspoons of coconut oil (amount as recipe is written, adjust if altering batch size) in a small saucepan over low heat stirring constantly until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the 1/2 teaspoon of peppermint extract (amount as recipe is written, adjust if altering batch size). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).
Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.
Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her Master of Science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, food sensitivities, autoimmune conditions, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions, and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]