Thicc Mints; Double Chocolate Mint Cookies (Gluten-Free Dairy-Free) (Edit recipe)

An ultra minty and chocolatey gluten-free dairy-free take on thin mint cookies! These cookies are packed with chocolate, minty goodness, and taste like more!

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	310
Fat:	19 g
Carbohydrates:	31 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	275 mg
Fiber:	4 g
Sugars:	10 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 24

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 cup Cocoa Powder
.333 cup Granulated White Sugar
1 cup Vegan Buttery Spread
15 Gluten Free Mint Oreo, (+ more for crumbling on top of dough)
1 cup Dark Chocolate Chips, Dairy-Free, melted
1 Egg, Large
2 tsp Peppermint Extract
1 tsp Vanilla Extract
1 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Sea Salt
11 oz Pascha Vegan No Milk Chocolate Baking Chips, (add more or less according to your preferences)
.333 cup Dark Chocolate Chips, Dairy-Free
.5 tsp Peppermint Extract
1 Sea Salt, for topping (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

After chilling, preheat oven to 375˚F.
In a medium, oven-safe bowl, melt 1 cup dark chocolate chips. Set aside and let cool.
In a medium bowl, mix together flour, cocoa powder, baking powder, and baking soda until ingredients are evenly distributed. Set aside.
In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract, peppermint extract, and salt. Whisk together until butter and sugar are fully combined. Then, mix in the egg until combined.
Pour the cooled melted dark chocolate into the large bowl and combine with wet ingredients.
Add 1/2 of the dry ingredient texture to the large bowl and mix until combined. Then repeat with remaining dry ingredients.
Crumble 15 gluten-free mint-flavored Oreo cookies and fold into dough.
Next, fold in entire bag of dairy-free milk chocolate chips and set dough aside.
Line large baking sheet with parchment paper.
Scoop approx. 2 tbsp of dough onto parchment-lined baking sheet. Fit as many scoops of dough on the baking sheet as possible, leaving at least an inch in between each scoop (they won't spread much).
Crumble additional gluten-free mint Oreos and press two to three pieces into the center of each scoop of dough.
Bake at 375˚F for 10 minutes or until edges are golden brown and the cookies are cooked through to your liking.
Repeat with remaining dough.
While cookies bake, melt an additional 1/3 cup of dairy-free dark chocolate chips in a small microwave-safe bowl. Microwave in 30-second increments until chocolate is melted. Add 1/2 tsp peppermint extract, stir to combine, and set aside.
Once cookies are done baking, drizzle the melted chocolate over each cookie and either enjoy immediately or let sit until chocolate sets. Enjoy!