Double Chocolate Mint Cookies
By Sarah Axtell, ND • August 30, 2019
Confession: I love chocolate. The darker the better. I look forward to my square (or two!) of 85% dark chocolate after dinner.
Another treat I’ve been enjoying lately are these gluten-free cookies are made with teff flour. Teff is iron- and protein-rich gluten-free whole grain native to Ethiopia. I buy the Bob’s Red Mill brand.
Chocolate-lovers, you are going to love these!
- ¾ cup teff flour
- ½ cup almond flour
- 1/3 cup chocolate chips
- ¼ cup cacao powder (or unsweetened cocoa powder)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 5 drops peppermint essential oil
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the teff flour, almond flour, chocolate chips, cacao powder, baking powder, baking soda, and salt.
- Add the maple syrup, coconut oil, vanilla and peppermint essential oil to the bowl. Stir until combined.
- Drop 1 heaping tablespoon on a greased baking sheet (or use parchment paper).
- Bake approx. 12 minutes.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.