Mint Double Chocolate Chip Cookies
50 Comments
Updated Sep 03, 2024
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These mint double chocolate chip cookies are rich, decadent and highly addictive. They’re firm on the outside and lusciously soft on the inside. You’d never know they’re gluten-free, dairy-free and paleo.
If you’ve been following this website for a few years then you may be familiar with my birthday tradition to always have something with mint and chocolate on my birthday. If not, you can read all about it on my birthday post three years ago.
I like to get creative each year with my minty chocolate goodness and this year I definitely had cookies on my mind. I actually dreamt of these mint double chocolate chip cookies – so there was no denying it as this year’s birthday recipe!
A new gluten-free, paleo-friendly baking recipe is usually quite the undertaking. There’s always more fails than successes to get the texture and consistency just right. But oh my goodness. This recipe came out perfect on the first try. And I made it a second time right after the first just to be sure.
I think we can chock that baking success up to 6 years of gluten-free and grain-free recipe development under these wings of mine now. And after whipping up reader favorite recipes like my Gluten-Free Chocolate Chip Cookies and Paleo Chocolate Cake – I’ve definitely learned what works and what doesn’t when it comes to baking nuance.
A Few Tips for These Mint Double Chocolate Chip Cookies
- These are not drop cookies. Meaning, you can’t just scoop them into a mound on a baking tray and let them melt into cookies. These need to be smooshed into a cookie shape as they’ll only melt slightly.
- The dough will be SUPER thick when all the ingredients have been added. Just know that’s okay and how it’s supposed to be.
- The cookies will feel oily when you smoosh them with your fingers. That’s okay and the oiliness will completely go away once they’ve cooked.
- Always remember to add a few chocolate chips to the tops of your cookies before baking. Cookies always look better (and taste better) when you can see the chocolate chips.
How To Make Mint Double Chocolate Chip Cookies
You’ll start by adding the coconut sugar, coconut oil, almond butter, egg and peppermint flavoring to a mixing bowl. Then use a hand mixer to cream these ingredients together, but don’t over mix.
Once you’ve got this wet mixture, you’ll add the dry ingredients which includes the almond flour, cacao powder, baking soda and salt. Use your hand mixer to blend all of the ingredients together but be forewarned that the mixture will turn really thick.
Add the chocolate chips and because the mixture is so thick, I think this next step is actually easier by hand. So dig in with your hands and mix the chocolate chips into the batter.
Use a cookie scoop to scoop the batter onto a parchment lined baking tray, then use your fingers to smoosh the cookies into a flat, circular shape. You don’t have to worry about them spreading to much.
Bake the cookies for 13-15 minutes and let them cool on the baking tray. If you try to remove them while warm, they’ll likely break apart.
Once they’re fully cooled, you can dig in to the most delicious, soft and decadent mint double chocolate chip cookies. Oh, that peppermint flavor! They’re reminiscent of thin mint Girls Scout cookies and I plan to enjoy several of them (probably with my homemade cashew milk) to celebrate this 42nd year of life!
Mint Chocolate Birthday Recipes
If you’d like to check out my previous mint chocolate birthday recipes on Downshiftology:
- Mini Skillet Brownies with Fresh Mint Chocolate Chip Ice Cream (gluten-free, paleo)
- Chocolate Peppermint Slice (gluten-free, vegan)
- Mint Chocolate Chip Mug Cake
- Gluten-Free Thin Mint Cookies
Mint Double Chocolate Chip Cookies
Description
Ingredients
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, liquid at room temperature
- 1/4 cup almond butter
- 1 egg
- 2 tsp peppermint extract
- 3/4 cup almond flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Add the coconut sugar, coconut oil, almond butter, egg and peppermint flavoring to a bowl. Use a hand mixer to cream the ingredients together.
- Add the almond flour, cacao powder, baking soda and salt to the creamed ingredients and blend together again with the hand mixer. The dough will be VERY thick and hard to mix. That’s okay, you just need it combined.
- Then add the chocolate chips and use your hands to mix everything together. It’s easiest with your hands as the dough is so thick.
- Line a baking tray with parchment paper and use a cookie scoop to drop mounds of the dough onto the baking tray. Then flatten the cookies with your hands into flat, cookie-like shapes. These cookies will not flatten much with cooking, so mold them into the shape you’d like. At this stage, the dough will also seem overly oily, but that will disappear with cooking.
- Bake the cookies for 13-15 minutes. Let the cookies cool on the baking tray before moving.
Lisa’s Tips
- I always use Pascha chocolate chips as they’re certified gluten-free, dairy-free, vegan and soy-free and I use my homemade almond butter.
- If you don’t have a cookie scoop, this is the one I use and love. I also use these heavy duty baking sheets that don’t warp in the oven.
- The little flecks of white in these cookies is from the almond flour.
Nutrition
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these are perfectly delicious. i doubled the recipe and it made 3 dozen 1 TBsp scoop cookies.
thank you!
You’re welcome, Jenny! So happy you loved them!
I’m a huge fan of sweet stuff : baking them and of course, eating them.
This recipe is simple, healthy and hit the spot in such a fantastic way when its needed, that I can control myself and eat them slowly and enjoy them bite by bite.
Specially I like them with a hot tea or turmeric tea.
So glad you enjoyed these mint cookies Eileen!
These sound do good!
Could maple syrup or honey be used instead of coconut sugar?
That might alter the liquid-to-dry ratio, so I’m not sure.
Absolutely phenomenal!!!! Easy to follow and make. Chocolate with peppermint is my favorite, and this fills the bill. I got 15 cookies out of the recipe, but the family only thinks I got 14. One disappeared! 🤣😂
Would this work with a chia egg to make it vegan?
I haven’t tried this with a chia egg. But if you do, please let me know how it goes!
We really loved these cookies! I was disappointed to realize I didn’t have any mint oil on hand so I substituted with almond extract!! Omg, did they turn out DELICIOUS!! It was like double chocolate amaretto cookies! I baked them for 13 minutes and they came out crispy on the outside, soft in the middle! I didn’t flatten them on the baking sheet before baking them but only pressed them down a bit -perfection! Will bake again!
Glad these turned out great with an almond extract instead!
I love almond extract, now I need to try it both ways!!!
I have the apoe4 gene so I can’t have high saturated fat foods (coconut oil, butter, etc…. so sad 😔). Do you think I could swap the coconut oil for avocado oil since the coconut oil in your recipe is in liquid form?
Hi Jessica – Because I haven’t tried that I’m not sure how it will turn out, but it’s worth a shot!
Hi Jessica,
How did you make out using avocado oil? I use swap it all the time when a recipe calls for coconut oil.. mostly because I don’t prefer the taste of coconut is some recipes. Anywho, wanted to try this recipe out with avocado oil, too.
Super easy to make and taste like heaven!
Hi Valeria – So glad you loved these cookies :)
I didn’t have mint so I added vanilla extract instead. These cookies are so quick to make and sooo yummy . I had lots of fun with my 7 years old making them.
Thanks, your recipes are the best.
Sim
Hi Sim – I love how you made these with your kids! So glad all of you enjoyed this one.
These cookies are amazing! hard to believe they are so healthy, I’ve added them to my christmas cookie batch for Christmas.
Hi Diane – So glad you loved these cookies :)
Lisa! OMG!!!!! I made one batch yesterday afternoon….everyone RAVED so I had to make a second batch last night (next time I will just double the recipe). Just incredible…and really easy and easy cleanup…loved that there was no butter to cream! Thank you! Next time I will add orange extract as I love orange chocolate chip. I need to try your regular chocolate chip ones next. Thank you!
PS- my son has a friend who is allergic to eggs/dairy/seafood/nuts….so he wouldn’t be able to have these because of the almond butter and egg…do you have another recipe without those?
Thanks so much!! Trying to give it a 5 star rating but it’s not working on my end here….
Best,
Michelle
Hi Michelle – This makes me so happy! I’m so glad you and your friends loved these cookies! You’ll definitely have to try the orange extract next time and let me know how it goes! That sounds like a delicious combination :)
For your friend’s son, I might recommend my vegan chocolate chip cookies. There are no eggs or almond butter in this one. Here is the link to it: https://downshiftology.com/recipes/chocolate-chip-cookies-paleo-vegan-gluten-free/
Hi Lisa, I can’t do almonds. Can you recommend a substitute for the almond flour? Thank you!
Hi Penny – hazelnut flour would be a great substitute. :)
Oh great, thank you and Happy Holidays!
I am definitely NOT a baker but these were super easy to make! They were eaten up in the same day I made them! Going to attempt the peppermint slices next…fingers crossed!
They’re definitely hard to save once you make them – ha! Hope you enjoy the peppermint slices as well. :)
Hi, can I make this recipe without almond butter by adding an extra egg?
I haven’t tried this without eggs, but if you do, let me know how it turns out!
These are heaven! You won’t regret making these
Yay! So glad you enjoyed them Beth! :) x
Oh my word!!! There are simply no words to describe these cookies and how fantastic they are. They are so good, that they are dangerous because we can’t stop eating them! I love all your recipes, they are my go to when I don’t know what I want but I want something GOOD! Love it! Xx
Haha. When I made them for my birthday I had to give most of them away to friends because I couldn’t stop eating them either! So glad you enjoyed them! :) x
These are amazing! I love mint chocolate. I will be making these over and over through the winter! Thank you for another delicious recipe.
Yay! So happy you loved the recipe Chelsie. They’re my new favorite cookie recipe as well. :) x
I just made these and they are AMAZING! There might be a hurricane coming so I decided to get prepared and make some treats just in case the power goes out. I didn’t add the mint extract since I didn’t have any in the pantry. I also used crunchy almond butter and it still came out exactly as described. These were easy and fun to make, I loved rolling the batter and smushing them down- so satisfying. Will make again! Really want to add mint chocolate chip ice cream to it and make an ice cream sandwich. Thanks for the recipes!
Yay! So glad you enjoyed them. And I had to laugh at your satisfaction at smushing them down as I felt the same. Ha! These would definitely be great cookies for an ice cream sandwich as well. :)
Oh my, you and my daughter are one and the same — chocolate and mint are a MUST for her birthday whether it’s ice cream, cake or cookies — it has to have that combo. I’m going to share this with her, and I have a feeling we’ll be doing some baking this weekend… They look fabulous.
Yay – I have a birthday twin! ;) I hope you have fun baking and enjoying these cookies Lisa!
Wow these chocolate chip cookies look amazing. I love cookies that are firm on the outside and soft in the middle! Perfect!
Yes, they’re a great texture! Hope you enjoy!
Mint chocolate is one of my favorite combinations too. These cookies look and sound amazing and something I don’t think I’ll want to share with my family because I’ll want them all to myself.
I can confirm that they’re highly addictive – haha!
I love mint and chocolate together…such a lovely combination. These cookies look absolutely divine! And happy birthday! :)
It’s the best combo! Hope you enjoy them!
Happy Birthday dear Lisa!
Thank you for sharing this delicious recipe with us.
Lots of hugs from Germany
Karina
Thanks so much Karina! I hope you enjoy the recipe. And hugs to you in Germany!
These look so good – so rich! Great tip to add extra chocolate chips to the top – they look great :)
Yes, always have to have those extra chocolate chips on top. ;) x