Updated: Dec 6, 2022
If y'all know me, you know I'm NOT a morning person...EXCEPT when Santa's coming to town! I love everything Christmas. The lights, the decor, and especially the cookies. A "few" years ago I perfected a recipe for my Thick Mint cookies...think girl scout Thin Mints but thicker, think minty, think Christmas. A few people have asked for the recipe, so here it is - I bestow on you my thick mint cookies.
Also, FYI, basically what happened is that I found a recipe and then I messed it up, but it turned out to be a beautiful mess! I adapted this recipe from The Healthy Maven. Her’s are crinkle cookies, which I want to try as well because they look FABULOUS. With a name like crinkle cookies how could they not be great?! I just was in a rush, left out half of the almond meal because I was doing a double batch, but ended up with a little nugget that was great!
Don't think that you're going to get typical blog photos of every step. Nawwww, here's the recipe. Go mix it together and eat it. Also, I prefer using the essential oils in this recipe. No one has died yet eating them, so I think it's okay to use, but use sparingly.
So, make these for Santa, for Christmas gifts, for yourself!
1 1/4 cup of almond meal
2 T coconut flour
2 T cocoa powder
1/2 cup coconut sugar
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/4 cup coconut oil, melted
1/4 (or more) cup of chocolate chips
1/2 -1 tsp peppermint essential oil or extract depending on how minty you want them! *if you use the oil – you can use a little less – it’s way more potent but I LOVE the flavor it brings! I usually use around 4 drops of peppermint essential oil.
In a large bowl combine almond meal, coconut flour, cocoa powder, 1/2 cup coconut palm sugar, baking soda and salt.
In a separate bowl combine eggs, coconut oil, and pepper oil or extract .
Add the wet ingredients to the dry and mix until combined.
Add in chocolate chips!
Cover bowl and place in freezer for 20 minutes.
Preheat oven to 350 degrees F.
Scoop out 1 tablespoon worth of dough and roll into a ball between palms.
Place balls on a parchment or silicone lined baking sheet and bake for 8-12 minutes depending on your oven. I prefer to underbake mine a bit. They will continue baking a little longer after you pull them out. Always better to underbake than overtake.
Remove from oven and let sit on tray for 10 minutes before removing to cool completely on a wire rack.