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

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.

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

Ingredients

Cookies
  • 2 tablespoons Flaxseed 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 powder
  • 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

Instructions

    Cup of Yum
  1. Mix the water and the ground flax together. Let sit for at least 15 minutes.
  2. Preheat the oven to 350 degrees. Line two sheet pans with parchment paper, if using metal pans.
  3. 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.
  4. Roll tablespoons-full of batter and place evenly on the two sheet pans. Press down to flatten.
  5. 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.
  6. If making the chocolate coating, in a small pot mix together the chopped chocolate, mint oil, salt, water, and sucanat.
  7. Put the pan over medium heat. Cook and whisk until smooth.
  8. 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

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

Nutrition Facts

Serving: 18 cookies

Amount Per Serving

Calories 206

% 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

* Percent Daily Values are based on a 2,000 calorie diet.