Minty dark chocolate, smooth and sweet white chocolate chips- a cookie perfect for the holidays.
Now the white chocolate chips do contain sugar. I can only eat one or two before I start feeling a little buzz. But I like to think of these cookies as a great gift for people on normal diets. Maybe they're trying to cut out sugar, maybe they're trying to cut out gluten, maybe they're happy to eat cookies... who isn't?
They are also really tasty with just the chocolate and mint; and I'd like to try them again dipped in my vegan chocolate ganache.
Liz Lovely makes a mean Triple Chocolate Mint Cookie that competes with our favorite, the Thin Mint.
Brittany at Real Sustenance posts a recipe for Peppermint Bark Cookies with Xylitol Peppermint Candies and homemade wafers and white chocolate.
And the recipe that first inspired this cookie: Easy Black and White Cake at Elana's Pantry
Mint Chocolate White Chip Cookies
1/4 C butter melted
1/3 C honey
1 1/2 C blanched almond flour
3/4 C cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1-11/2 C white chocolate chips
2 tsp mint extract*
Preheat the oven to 350
Line a large, insulated baking sheet with parchment paper- you will make two batches, so if you have two large baking sheets use both at one time
Whisk the eggs, cooled melted butter, honey and mint extract*
In a separate bowl mix the blanched almond flour, cocoa powder, baking soda and salt
Mix the dry into the wet ingredients and blend well
Then fold in the white chocolate chips- you may notice the discrepancy in measurements. If you don't need cookies quite as sweet you could lower the amount for sure. If you want just a really traditional cookie, then go for the full amount!
Using a mini ice cream scoop, place cookies evenly on the baking sheet(s) and press flat with a spatula
Bake 12-14 minutes until the tops are not too soft, then remove from the oven and let cool a few minutes before eating
If you are only using one baking sheet, then remove the slightly cooked cookies with a thin spatula and scoop the remaining dough- but be careful because the baking sheet is hot!
*previously forgotten, but the mint extract is now included in the recipe! Thanks Jan from The Nerdy Farm Wife!
Happy Holidays Everyone!