Chocolate Mint Patty Cookies! Crispy on the outside, BROWNIE-LIKE on the inside, with melted mint chocolate in every bite.
Chocolate and mint is one of my favorite cookie combinations! A few months ago I discovered Trader Joe’s Dark Chocolate Honey Mints.
As soon as I tasted one, I knew they would be perfect in a Christmas cookie. If you’ve never tried them you must! They are divine and have only 3 ingredients – chocolate, honey, and mint.
If you don’t live by Trader Joe’s… I’m sorry. I didn’t live by one for a few years – dark days, I tell you. But you can still make these cookies! Just use any peppermint patty you like.
These cookies are totally delicious. They are crispy on the outside and almost brownie-like on the inside.
The mint patty melts into the top layer, so you get some of it’s yummy, gooiness in every bite. These are the perfect Christmas cookie in my book. They are also grain and refined-sugar-free!
This picture says it all! Soft and chocolatey on the inside with the delicious melted mint. I wish I had some more right now!
Low Carb Tagalong Cookies from All Day I Dream About Food
Chocolate Mint Cookies {Grain-Free, Paleo}
Ingredients
- 12 Trader Joe's Dark Chocolate Honey Mints or peppermint patty of your choice
Wet Ingredients:
- 1/4 cup palm shortening or butter room temperature
- 1 egg
- 1/3 cup coconut sugar or brown sugar
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/8 teaspoon peppermint extract
Dry Ingredients:
- 1 1/4 cup almond flour
- 2 tablespoons coconut flour
- 3 tablespoons cacao powder or cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
Instructions
- Unwrap the honey mints. Place them in a bowl in the freezer for at least 30 minutes.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor, or using a hand mixer, blend together all the wet ingredients until well-combined.
- Add all the dry ingredients and mix until thoroughly combined.
- Scoop out tablespoon-size mounds of dough onto the cookie sheet. Flatten each cookie slightly. Bake for 7-8 minutes. Remove the honey mints from the freezer and take the cookies out of the oven. Press 1 honey mint down onto each cookie. Bake for another 3-4 minutes.
- Cool the cookies on the pan for 5-10 minutes. Transfer carefully to a cooling rack and allow to cool completely. Enjoy!
I love your grain free recipes! Thank you and please think about creating more!
Hi there. I would like to bake these cookies but I don’t like coconut flour. What flour would you suggest I could substitute for the coconut flour in this recipe and others on your website? Thank you for your time.
These are delicious! Perfect for curing my sweet tooth this winter.
Recipes are great.
This are delicious, currently making my second batch this week for Christmas cookies! Thanks for the delicious recipe!
Anyone try it with an egg substitute?
Is there any reason these couldn’t be made with a GF all-purpose flour? I’ve love to try them, but generally keep that around instead of separate flours.
Gurrrl, these are OUT OF THIS WORLD, amazing!!! I included the link on my facebook wall for all to see and check-out. Thank you for continuing to post delicious recipes!