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Chocolate Mint cookies {gluten-free}

Dark chocolate and fresh mint, with almond flour, honey, eggs, and butter, these cookies melt in your mouth!  The mint leaves are steeped in peppermint liqueur for maximum mint flavor, and the dough is rolled in almond flour before baking for that old-fashioned crinkle cookie look.  No one will guess these naturally-sweetened chocolate mint cookies are gluten-free!

Chocolate Mint Cookies | Letty's Kitchen

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Almond and oat flours replace wheat flour to make these chocolate mint cookies gluten-free. No refined white sugar here, honey gives them a gently sweetness.

Semi-sweet chocolate brings in chocolate’s anti-oxidant flavonoid benefits. In case you were thinking my head’s buried in the flour bin, it’s not. I know that chocolate manufacturers add sugar to make semi-sweet chocolate, and mint liqueur is, well, sugar.

Kind of like mint extract but less harsh, fresh mint leaves infused into mint liqueur give the cookies a natural mellower mint flavor. Chocolate and mint liqueur are the essence of these cookies. With high quality butter and eggs they are deliciously irresistable.

As a pastry chef, desserts were my life. White sugar flowed freely through my fingers. When I retired from Deer Valley bakery, I left the decadence behind, or so I thought.

These days, when my sweet tooth is hungry, I feed it differently. I like to create dessert recipes that are healthful yet still satisfy one’s craving for confection. Often, l’ll change the ingredients of a favorite cookie to make it healthier, like these not-too-sweet chocolate mint cookies.

Chocolate Mint Cookies ready to bake

These cookies are adapted from the chocolate mint cookies in the out of print cookbook, Desserts, by Nancy Silverton. They’ve been a Deer Valley staple cookie since the book came out in 1986.

ingredients for Chocolate Mint Cookies

Nancy’s chocolate mint cookies are rolled in granulated sugar first, and then powdered sugar. In the oven, they crack just enough to reveal dark chocolate under bright white sugar coating.

For a similar crackle look, we roll these cookie dough balls in almond flour. You are going to love this gluten-free healthier chocolate mint cookie!

overhead shot of Chocolate Mint Cookies stacked on a plate

I guess once a pastry chef, always a pastry chef. Here on the blog, I’m making more vegan and gluten-free treats, and desserts with natural sweeteners, the likes of maple syrup, honey, agave and dates. I’m moving decadence in a different direction, one bite at a time.

How’s your sweet tooth? Is it time to get in the kitchen and bake something delicious?

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5 from 1 vote
baked Chocolate Mint Cookies on a plate
Chocolate Mint cookies {gluten-free}
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 

Be sure to allow time after mixing for the cookie dough balls to chill. Makes about 100 small cookies.

Course: Cookies, Dessert
Cuisine: Gluten-free, Vegetarian
Keyword: chocolate, mint, cookies, gluten free
Servings: 100 small cookies.
Calories: 47 kcal
Ingredients
  • 12 ounces bittersweet chocolate , chopped (see note)
  • 4 tablespoons unsalted butter
  • 1 cup fresh mint leaves , packed
  • ½ cup crème de menthe liqueur or peppermint schnapps
  • 1 cup almond flour
  • 1 ¼ cups oat flour
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 eggs
  • ½ cup honey
  • almond flour , as needed for rolling
Instructions
  1. Melt the chocolate and the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Keep warm.
  2. Blend the mint liqueur and the leaves in blender. Transfer the liquid to a saucepan and bring almost to a boil. Remove from heat. Cover and let steep at least 15 minutes.
  3. Strain, pressing as much liquid as possible through the sieve. Discard mint leaves.
  4. Stir the mint liquid into the chocolate and butter.
  5. Using a whisk, stir the almond flour, oat flour, baking powder and salt until you are sure the baking powder and salt are evenly dispersed.
  6. Whip the eggs and honey with an electric mixer for about 5 minutes, until the mixture is fluffy and lighter in color.
  7. Mix melted chocolate and mint mixture into the eggs. Add flour mixture, stirring until well combined.
  8. Transfer to pan—e.g. a 9 x 13 inch pan. Cover and chill until cold.
  9. Scoop the dough into 1-inch balls using a teaspoon or a #100 ice cream scoop.
  10. Place on a parchment-lined baking sheet. Ideally, chill again. (see note)
  11. Preheat oven to 350° F.
  12. Line 2 large baking sheets with parchment paper or a silicone baking mat.
  13. Put about ½ cup of almond flour in a small bowl. Five or so at a time, drop the balls into the bowl. Jiggle so the balls move around and are coated with the almond flour.
  14. Arrange the balls about 1 inch apart on the prepared baking sheets.
  15. Bake 10 to 12 minutes. Cool for 10 minutes on the baking sheet.
Recipe Notes
  • 55% to 65% cacao chocolate is good range.
  • Be sure to chill the dough before scooping. When the dough is cold, scoop it into round balls, like truffles. If the dough is not cold you’ll have a sticky mess all over your hands.
  • You can freeze unbaked dough balls for another time. Once frozen, transfer to a recloseable zipper bag. Roll them in the almond flour and bake when the cookie urge strikes!
Nutrition Facts
Chocolate Mint cookies {gluten-free}
Amount Per Serving
Calories 47 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 14mg1%
Potassium 33mg1%
Carbohydrates 4g1%
Sugar 3g3%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

5 comments

  • Chocolate and mint will always be a winning combination. GREG Reply · 7 July, 2014

  • Belen Genet

    Hi Letty! I notice when your recipes call for salt the ingredient reads ‘Real’ salt. Is that ionized salt or ?

    Thank you! Am enjoying getting your recipes and reading your blog. I’m kind of a recipe junkie! – Belen Reply · 11 July, 2014

    • Letty

      Hi Belen,
      Real Salt is an excellent unrefined sea salt that is mined from an ancient salt bed in Utah. The flavor is wonderful–when you taste it next to iodized Morton’s you will understand the difference. Real Salt is sold all over–I saw it yesterday in the bulk bin at a grocery store in Hood River Oregon.
      I am a recipe junkie too. Do you keep your recipes on Pinterest? Reply · 15 July, 2014

  • I’m going to try this. Reply · 1 October, 2014

    • Letty

      Thanks! Write me to tell how these cookies turn out for you…. Reply · 1 October, 2014

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