Paleo & Vegan Mint Chocolate Cookies

The problem with being a food blogger is that sometimes you just want to make some of your favorite recipes over and over again. Who has time for creativity? When I’m hungry, I want something that I know is going to be tried and true.

chocolate-mint-cookies

For example, the other day I was craving a cookie. What I really wanted to do was whip up a batch of my Cashew Butter Cookies and try not to devour the whole pan in one sitting.

Then I realized that I should probably work on a new cookie recipe, since it is, after all, the season for cookie baking. To be honest, I wasn’t that motivated to try something new, but I’m so glad I did because these new Vegan Mint Chocolate Cookies are totally addictive, and now I can’t even imagine wanting a boring old cashew butter cookie. (Just kidding, I’d still take one of those, too.)

These mint chocolate cookies remind me of a chewy brownie in cookie form. Kind of like the chocolate crinkle cookies I grew up eating– you know, the ones that are covered in powdered sugar? But these are better because they are entirely grain-free, vegan, and naturally sweetened. (Well, they are naturally sweetened until you add in dark chocolate chips and crushed candy cane pieces on top. It’s the holidays, and I wanted to make these cookies look as festive as possible.) Feel free to leave out the candy canes if you prefer– as you can see, I only added them to half the batch in these photos.

Normally I hate candy canes, but a few crunchy flecks on each cookie really takes these over the top. They’re perfect for serving at a holiday party!

vegan-peppermint-cookies

I am amazed at how much I love the touch of peppermint flavor in these rich chocolate cookies, too. I always loved Girl Scout’s Thin Mint Cookies growing up, but I wasn’t sure how I’d feel about a softer cookie having a mint chocolate flavor. As it turns out, I was concerned over nothing because these cookies are the perfect combination of mint and dark chocolate flavor, and I love their chewy texture.

They’re actually addictive, so don’t say that I didn’t warn you.

Vegan & Paleo Mint Chocolate Cookies
Makes 18 cookies

Ingredients:

1 tablespoon ground chia seeds
3 tablespoons water
1 cup creamy raw almond butter
3/4 cup coconut sugar
1/4 cup cocoa powder
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon peppermint extract
1 teaspoon apple cider vinegar
1/2 cup dark chocolate chips (optional)
1 crushed candy cane (optional)

Directions:

Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat. In a large bowl, stir together the ground chia seeds and water. This is your “chia egg.”

Measure out the almond butter then pour it into the same bowl as the chia seed mixture, along with the coconut sugar, cocoa, salt, baking soda, peppermint extract, and vinegar. Stir well until a thick and uniform mixture is created. Gently fold in the chocolate chips then drop the dough by rounded tablespoonfuls onto the lined baking sheet. Use your hands to gently flatten each cookie.

baked-cookies

If you’d like to add the crushed candy cane pieces to the top, sprinkle them on before baking. They will melt in the oven and then re-harden when cooled for a crunchy peppermint-flavored topping.

candy-cane-cookies

Bake the cookies at 350ºF until the cookies have slightly spread and the tops look dry, about 9 to 10 minutes. The cookies will still be very soft to the touch, so it’s important that you let them cool on the pan for at least 20 minutes before trying to move them to a wire cooling rack. Allow the cookies to cool completely before serving.

These mint chocolate cookies can be stored at room temperature for up to 3 days, but for best shelf life keep them in the fridge or freezer. They should last up to two weeks in the fridge, and up to 3 months in the freezer. If you don’t eat them all before then!

vegan-christmas-cookies

5.0 from 10 reviews
Vegan Mint Chocolate Crinkle Cookies
Author: 
Serves: 18
 
A chewy peppermint cookie that is vegan and paleo friendly.
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 1 cup creamy raw almond butter
  • ¾ cup coconut sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon peppermint extract
  • 1 teaspoon apple cider vinegar
  • ½ cup dark chocolate chips (optional)
  • 1 crushed candy cane (optional)
Instructions
  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat. In a large bowl, stir together the ground chia seeds and water. This is your "chia egg."
  2. Measure out the almond butter then pour it into the same bowl as the chia seed mixture, along with the coconut sugar, cocoa, salt, baking soda, peppermint extract, and vinegar. Stir well until a thick and uniform mixture is created. Gently fold in the chocolate chips, if using, then drop the dough by rounded tablespoonfuls onto the lined baking sheet. Use your hands to gently flatten each cookie.
  3. If you'd like to add the crushed candy cane pieces to the top, sprinkle them on before baking. They will melt in the oven and then re-harden when cooled for a crunchy peppermint-flavored topping.
  4. Bake the cookies at 350ºF until the cookies have slightly spread and the tops look dry, about 9 to 10 minutes. The cookies will still be very soft to the touch, so it's important that you let them cool on the pan for at least 20 minutes before trying to move them to a wire cooling rack. Allow the cookies to cool completely before serving.
  5. These cookies can be stored at room temperature for up to 3 days, but for best shelf life keep them in the fridge or freezer. They should last up to two weeks in the fridge, and up to 3 months in the freezer. If you don't eat them all before then!

 

Note: I haven’t tested other ingredients with this recipe, so please experiment at your own risk. My best guess would be that you can use a real egg to replace the “chia egg” if you prefer, but the texture will be slightly different. (Usually it’s drier.) I also assume that you could use sunflower seed butter for a nut-free version, but you might need to adjust other ingredients since sunflower seed butter is more bitter in flavor. As always, please leave a comment below letting us all know what has worked for you.

Reader Feedback: What’s your favorite Christmas cookie?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

29 thoughts on “Paleo & Vegan Mint Chocolate Cookies

  1. Laura ~ Raise Your Garden

    Favorite cookie? Hmmmmm…Probably cut-outs minus all the work involved! But these cookies look absolutely divine on every level, right down to the peppermint when your stomach has had it with rich foods this season. And the truth….even people who eat overall pretty healthy need a cookie now and then. So you might as well try to make them as healthy as possible! Yum.

    Reply
  2. christine

    I can’t believe this! At Christmas time, I always make the kids chocolate chip mint cookies with organic candy canes, but they are made with spelt flour. I wanted to have a grain-free option also. So I was thinking about adding mint and candy cane to your vanilla cookie recipe, but now you have saved me the trouble! I will probably make them this weekend or next weekend. I will let you know how they turn out.

    Reply
    1. Megan Gilmore Post author

      Yes, if you don’t want the chocolate mint flavor, I’d use a 1/2 teaspoon of vanilla. And yes, still use the vinegar to help react with the baking soda. 😉

      Reply
  3. Barbara

    Hi!
    Could I use cashew butter instead and should I keep the 1 cup amount? I have a good sensitivity to almonds.

    Thanks!

    Reply
    1. Megan Gilmore Post author

      Yes, I think cashew butter would work the same as almond butter. Let us know how they turn out for you!

      Reply
      1. Jess @ Crunchy Hot Mama

        Just finished making these with cashew butter and they turned out fantastic!! I did pick up some dye-free candy canes from Natural Grocers to keep with the mint theme and to make them festive. Another winner, Megan!
        I’m so grateful for your easy and delicious recipes–thank you! 😀

        Reply
  4. Darcy

    I just made these tonight. No use commenting until you can give tangible feedback! They are delicious! I made a double batch out of the gate. I like that it mixes all in one bowl. They mix up and bake nicely. I was even able to remove them from the baking sheet within a few minutes of taking them out of the oven. Tasty little cookies! Well done! 🙂

    Reply
  5. Sabrina

    Thumbprint cookies are yummy!
    I would make your cookies with TruJoy brand candy canes (I like to call them Candy J’s).
    They don’t have high fructose corn syrup or most of the icky stuff that regular ones do.
    I am making these this month!
    Thanks so much!

    Reply
  6. Debbie Forrester

    Hi Megan,

    If I wanted to substitute Young Living Essential Peppermint Oil for the extract, do you know how many drops I should add?

    Thanks!!

    Reply
  7. Renee Altman

    Yum! When I saw this recipe come to my inbox I just had to try it! I made these last night with sunflower seed butter and they taste so good! Soft and chewy. I actually like the, better straight out of the freezer! But as for my favourite cookie, my german neighbours make lebkuchen during the holidays, which is nut based cookie on a thin wafer dipped in chocolate!

    Reply
  8. Alana

    Addictive is right! Just made these and was left with 8 cookies….meaning I “sampled” 10 cookies worth of dough. I should be horrified, but they were so delicious I’m going to say it was worth it!

    Reply
  9. christine

    Wow! These are great. I was smart to make these while the kids were at school. This definitely, will become a Christmas favorite. One recipe is not enough!

    Reply
  10. Deana

    I made these, and they turned out super dense and dry and the dough was really crumbly and hard to get into balls. The flavour was ok, but the texture was off putting. Any guesses as to why? fixes? Thanks!!

    Reply
  11. Katie

    It is icy here today, so I didn’t want to get out for the peppermint extract. So, used almond extract instead and made these non-minty, and they were sooooo good! I can’t wait to try them with peppermint! Thanks for a great recipe!

    Reply
  12. Susan Renee Valandra

    Megan, these are amazing!! I used to make some that tasted similar to these as a kid, but they were way unhealthy! You just helped me relive my holiday memories of chocolate mint cookies in a healthy way!! Thank you so much I will be sharing this with my tribe!

    Reply
  13. Missy

    Megan, these are amazing! I brought them to a holiday party, and they were a huge hit! So nice to bring a healthier option. Love your great work. Merry Christmas to your family!

    Reply
  14. Lane

    I was so excited when I saw this recipe! I did three variations – roasted sunflower butter (nothing added) instead of almond butter, 1/2 cup coconut sugar instead of 3/4 cup and 1 full teaspoon of mint instead of 1/4 teaspoon. I did half the batch with the candy cane because I wasn’t sure how I would like it. Turns out, I loved the candy cane on top! The sunflower butter overpowers the mint flavor more than I would like (I’m assuming the almond butter would be milder?) but it is still delicious. Without the mint, this would be the perfect nut butter chocolate cookie, and with the mint it has a delicious after-hint of mint. Reducing the sugar worked out great; I definitely didn’t need more.

    Thanks for your recipes! I’m just learning to bake (as an adult) and your recipes are what I’m using. This was such a festive and fun recipe to make! 🙂 Happy Holidays!

    Reply
    1. Lane

      I did a second batch, and discovered that for a chocolate mint flavor, rather than a sunflower butter chocolate flavor, it took nearly 2 full teaspoons of peppermint extract. So for anyone else doing a nut free version, if you want the mint flavor to be prominent, rather than the sunbutter, up the extract quite a bit. They are delicious!

      Reply

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