Mint Chocolate Chip Cookies Recipe (Gluten-Free)

Mint Chocolate Chip Cookies recipe made healthy, flourless, gluten-free, AND dairy-free. All you need are 6-Ingredients! This recipe includes my favorite almond flour for a protein packed, soft mint chocolate chip cookie.

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What cookies for breakfast?? I mean, if you are going to twist my arm, OK, cookies for breakfast sound fabulous. Thanks.

Truth moment: I was going to compile a super awesome St. Patrick’s Day post with delicious dishes like stuffed cabbage, Shepard’s pie and (in my mind) so many other dishes. Turns out, I don’t have that many Irish dishes on my blog. Realization: I am totally failing my Irish heritage.

Sorry my Irish ancestors, but I just really like Mexican food! Considering my love for all root vegetables, this is a pretty bold statement. Do I just love all things food? Maybe.

Cookies, however, trump both of these loves. Taking a food blogger fail for failing my Irish heritage by my lack of Irish dishes. But I reason that we can always gain a win when Mint Chocolate Chip cookies are baking in the oven. Am I right?

If I sprinkle some green sprinkles on these, is that pulling a win for St. Patrick’s Day?

Let us talk about these healthy, flourless Mint Chocolate Chip cookies.

They are the perfect cookie dream.

Soft.

Minty.

Chocolaty.

Buttery.

Adding to this cookie dream, these are dairy-free and gluten-free. Cookie dreams really do come true.

Mint Chocolate has been and always will be a favorite flavor combo of mine.

Girl Scout Cookies?? Case in point.

My preferred cookie tastes like an almost under baked cookie. I am that girl who will eat raw cookie dough without blinking an eye. ????????

This weekend I had my share of cookie dough; you just have to taste it!

R cringes every time he watches me eat raw cookie dough. It is so appalling to him. Whatever, he also judges me for eating plain sour cream off the spoon . . . He just doesn’t know how to enjoy the finer things in life.

If you happen to be that raw cookie dough hater (R does understand, sorry, I just don’t), place a couple cookies in the oven for another 2 minutes.

When coming out of the oven, they will seem under baked. No worries. Let the cookies fully cool and they will hold their form perfectly with crispy edges and a soft center. #heavennnnnnnn

Andddd on that note: I am about to go for a run. I had to eat these Mint Chocolate Chip cookies while writing this! Essentially, these are going to be my pre-workout snack.

Cookies for a pre-workout snack? I like this.

easy, quick, delicious, healthy, recipe

Mint Chocolate Chip Cookies Recipe (Gluten-Free)

Dessert

Gluten-free, vegetarian, dairy-free

American

Mint Chocolate Chip Cookies recipe made healthy, flourless, gluten-free, AND dairy-free. All you need are 6-Ingredients! This recipe includes my favorite almond flour for a protein packed, soft mint chocolate chip cookie.

Print Recipe

Yield: 18

Prep Time:15 min

Cook Time:10 min

Total Time:25 min

Ingredients:

• 1/2 cup butter (or dairy-free butter like earth balance)
• 1/4 cup brown sugar, packed
• 1/2 teaspoon peppermint extract
• 1 egg
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1 1/2 cup almond flour
• 1/4 cup chocolate chips
• 1/4 cup crushed Andes chocolate mints (omit if dairy-free, these are gluten-free though!)

Optional

• Green Sprinkles for decoration

Directions:

• 1. Preheat oven to 350 F.
• 2. Prepare baking sheet with parchment paper or.
• 3. In a mixing bowl add softened butter and brown sugar. Using a hand mixer or stand mixer.
• 4. Add peppermint extract, egg and sea salt. Beat for mixture on high for 3 minutes.
• 5. Slowly add in almond flour, continue to beat until fully combined.
• 6. Fold in chocolate chips and chocolate mints. If omitted chocolate mints, add additional 1/4 cup chocolate chips.
• 7. Chill dough in fridge for 15 minutes.
• 8. Using a cookie scoop for even and uniform cookies. Place each cookie 1 each apart.
• 9. Sprinkle each cookie with sprinkles.
• 10. Bake for 9-10 minutes. Let them cool 10 minutes on baking sheet before transferring to a cooling rack.

Notes: Let these FULLY cool before storing in an airtight container. They are very moist cookies and will stick together if not fully cooled down before storage.
Author: Linnie

Recipe, images, and text © Veggie Balance

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