Frosted Chocolate Mint Cookies - Gluten, Dairy, and Egg Free

Name: Frosted Chocolate Mint Cookies - Gluten, Dairy, and Egg Free
Prep time: 20 min
Cook time: 20 min
Total time: 35 min
Yield: 18 cookies
Ingredients: 2 tablespoons flax; 6 tablespoons water; 1 cup teff flour; 1 cup Sucanat; 3/4 teaspoon salt; 1 teaspoon baking powder; 1/2 cup cocoa; 6 tablespoon coconut oil; 1/4 teaspoon peppermint oil; 8 ounces baking chocolate; 1/4 teaspoon peppermint oil; 1 pinch salt; 1/4 cup water; 1/2 cup Sucanat

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
35 mins
Servings
18 cookies
Calories
206 kcal
Course
Dessert, Snacks
Cuisine
Vegan

Frosted Chocolate Mint Cookies - Gluten, Dairy, and Egg Free

Iris Warren

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These Frosted Chocolate Mint Cookies are the perfect healthy treat for those who love Thin Mints. They're gluten free and vegan and made with healthy teff flour.

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Ingredients

Servings

Cookies

2 tablespoons flax (finely ground)
6 tablespoons water (warm)
1 cup teff flour
1 cup Sucanat (or sub in a low-carb sweetener as needed)
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup cocoa
6 tablespoon coconut oil (or olive oil)
1/4 teaspoon peppermint oil

Optional Chocolate Coating

8 ounces baking chocolate (chopped)
1/4 teaspoon peppermint oil
1 pinch salt
1/4 cup water
1/2 cup Sucanat

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Instructions

Mix the water and the ground flax together. Let sit for at least 15 minutes.
Preheat the oven to 350 degrees. Line two sheet pans with parchment paper, if using metal pans.
Mix together the dry ingredients in a large bowl. Add the olive or coconut oil, the vanilla, and the peppermint oil. Stir in the flax mixture.
Roll tablespoons-full of batter and place evenly on the two sheet pans. Press down to flatten.
Bake for 18-20 minutes until the edges are set and the centers are fairly set. Let the cookies cool on the pans if you are using stone pans. If you are using metal let them cool for a few minutes then lift the parchment paper off and set on a cooling rack.
If making the chocolate coating, in a small pot mix together the chopped chocolate, mint oil, salt, water, and sucanat.
Put the pan over medium heat. Cook and whisk until smooth.
Spread the mixture, while hot, on cooled cookies. If it is difficult to spread due to being thin, you can wait a little bit, but it sets up quickly and then is difficult to spread thinly.

Notes

Essential Oils: See Adrienne’s choice for essential oils here.
Chocolate Chips: These Homemade Chocolate or Carob Chips can be used instead of baking chocolate if you like.
Sweeteners: You can sub a low-glycemic sweetener for the sucanat. A good option would be using xylitol for 1/2 the amount with stevia making up the other half (16 scoops for the cookies and 8 scoops for the topping) - see How to Use Stevia.
Essential Oils: See Adrienne’s choice for essential oils here.
Chocolate Chips: These Homemade Chocolate or Carob Chips can be used instead of baking chocolate if you like.
Sweeteners: You can sub a low-glycemic sweetener for the sucanat. A good option would be using xylitol for 1/2 the amount with stevia making up the other half (16 scoops for the cookies and 8 scoops for the topping) - see How to Use Stevia.

Nutrition Information

Show Details

Calories 206kcal (10%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 8g (40%) Sodium 105mg (4%) Potassium 177mg (5%) Fiber 4g (16%) Sugar 17g (34%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 3mg (17%) Net Carbohydrates 23g

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 206 kcal

% Daily Value*

Calories	206kcal	10%
Carbohydrates	27g	9%
Protein	3g	6%
Fat	12g	18%
Saturated Fat	8g	40%
Sodium	105mg	4%
Potassium	177mg	4%
Fiber	4g	16%
Sugar	17g	34%
Vitamin C	1mg	1%
Calcium	41mg	4%
Iron	3mg	17%
Net Carbohydrates	23g