I’ve been on a serious mint kick. First, I made Mint Chocolate Chip Hot Cocoa and then these soft chewy Mint Chocolate Chip Cookies. These cookies are pure chewy mint heaven with every bite.
Baking does not come easily for me and then when you throw the curve balls of it needing to be gluten-free, dairy-free and egg-free, baking literally becomes a science experiment. Thankfully, due to this new flour, Wholesome Chow, my learning curve has been drastically shortened.
Over the last 5 years of being gluten and dairy-free, I have tried dozens of gluten-free/dairy-free flours. I can say with full confidence that not all flours were created equal. Which is why when I cam across: Wholesome Chow, I was immediately impressed. Wholesome Chow is the first flour that is also vegan friendly. Meaning, you can leave out the eggs and not worry about getting a flat, coarse by product.
A big win in my book!
I still use eggs with this flour when I know my hungry hubby isn’t around. Having a flour that is so versatile is really important to me. Plus, when you have little kids or even guests over it’s important that the food not only is healthy and tastes good but it should be eye appealing as well. If it doesn’t appeal to the eye – then it’s going to be an uphill battle for people to even try your healthy goodness in the first place.
Mint Chocolate Chip Vegan Cookies
Don’t you wish you could just grab a warm soft chewy chocolatey cookie now? I do. These are seriously my family’s go to cookies. In fact, the other day, my daughter didn’t want store bought cookies instead she said,”No mom, I want the cookies we make at home!” 🙂 Yeah, I’m happy to serve these cookies any day of the week because I swapped out the refined sugar and sweetened these bad boys with coconut sugar instead!
Mint Chocolate Chip Vegan Cookies
These soft chewy mint chocolate chip cookies are so good no one will suspect they are gluten-free, vegan and free of refined sugar.
Author: Allison Kuslikis
In a large mixing bowl, beat the butter and sugar until well mixed.
In a separate mixing bowl, add flour, baking powder and blend.
Add the flour mixture to the wet mixture and mix. Once mixture is well blended add in banana, vanilla, mint and1/4 cup chocolate chips.
Once cookie mixture is all mixed, cover and place in the refridge for at least 30 minutes to chill.
Preheat oven while you scoop cookie mixture onto a greased baking sheet.
Take the reserved 2 tbsp of chocolate chips and sprinkle them on top of cookies.
Bake for 15 -18 minutes or until golden and fork clean.
Let cookies cool to room temperature before removing from cookie sheet.
A few things to consider:
If your all purpose flour does not already contain salt you will want to add in 1/2 tsp of salt.
If your all purpose flour does not already contain any baking soda than you will want to add an additional 1/2 tsp of baking soda.
Also, if using white sugar instead of coconut sugar, I recommend cutting the sugar in half since coconut sugar isn't as sweet as white sugar.
Calories per serving: 264.8 kcal
Fat per serving: 11.51 g
Saturated fat per serving: 9.9 g
Carbs per serving: 41.58 g
Protein per serving: 1.81 g
Fiber per serving: 1.81 g
Sugar per serving: 30.22 g
Cholesterol per serving: 0.84 mg
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.
Looking for more cookie recipes? You may want to check out these awesome recipes!
Blueberry Chocolate Chip Oatmeal Minis
Gluten-free Oatmeal Raisin Cookies