Double Chocolate Mint Cookies

A delicious moist Vegan and wholegrain chocolatey-minty cookie which is lower in fat than your typical cookie and refined sugar-free but still taste amazingly decadent!
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I am so excited for these chocolate cookies and after many failed attempts and many dry and pretty bland cookies later, I finally have a recipe for a batch of perfectly moist chocolatey cookies that are worthy of eating instead of throwing in the bin as I did with my many failures, and for me to chuck something in the bin it must be inedible. Anyway though, finally a recipe I can share…they’re a winner and definitely going to be made in my kitchen when I fancy a chocolate cookie and even my partner with his un-refined sugar tooth loved them!

 

I love the ingredients in these cookies as they are vegan, wholemeal, lightly sweetened with natural sweetener, only require 1-2 tbsp oil, minty flavoured and are a double wammy chocolate combination = win win! Now looking at the ingredient list it is all pretty simple stuff and ingredients you will more than likely have in your cupboards but yet the recipe itself was a work-in-progress and I was determined to make a chocolate cookie I was proud of and could actually enjoy without choking on the dryness. I think I need to thank banana in this recipe for the texture it gives and also with just a little coconut oil required it is perfect, and you could even just use a tbsp. of oil and a tbsp. or two of almond milk and they’re still yum, plus minty, if you haven’t got yourself some peppermint extract then you really need to as they 100% make these cookies!

How To:

To make these cookies you will need just two large mixing bowls to combine all of your wet ingredients; mashed banana, maple syrup, extract and melted coconut. Then in a separate mixing bowl sieve in your wholemeal flour, baking soda, cocoa powder, cinnamon and salt so that there are no lumps and the mixture is combined, and then stir in to the wet ingredients. Once both mixtures are combined, fold in your chocolate chips and place the batter mixture in the fridge to firm up for 30 minutes.

In the meantime, pre-heat your oven, line a baking tray with parchment paper and you might as well clean up after yourself and boil the kettle ready to tuck into your cookies. Once the cookies have firmed up, take a tbsp. of the mixture and place it on the baking tray and shape and flatten into cookie shapes. This recipe makes 10 cookies so they are perfect for sharing and you could definitely double the recipe to make a large batch. Place in the oven for 15 minutes and bake until firm to touch, remove from the oven and place on a wired cooling rack to cool before tucking in.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Double Choc Cookies
 
Prep time
Cook time
Total time
 
Recipe type: vegan, wholemeal
Cuisine: snacks, desert
Serves: 10 Cookies
Ingredients
  • ½ banana, mashed
  • ¼ cup maple syrup
  • 1tsp peppermint extract
  • 2tbsp melted coconut oil
  • ¾ cup wholemeal flour
  • ¼ tsp baking soda
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • ¼ tsp fine sea salt
  • ⅓ cup vegan chocolate chips
Instructions
  1. Pre-heat oven to 350F/180C/Gas 4. Line a baking tray with parchment paper.
  2. Combine all the wet ingredients in a large bowl and in a separate bowl sieve in the flour and all other dry ingredients and whisk so that there are no lumps and the ingredients are combined well.
  3. Then add the dry ingredients to the wet ingredients until combined, then fold in the chocolate chips.
  4. Place the batter in the fridge to firm up for 30 minutes.
  5. Remove batter from the fridge and then place a tbsp of the mixture onto the baking tray and flatten into a cookie shapes (making 10 cookies).
  6. Bake in the oven for 15 minutes, until firm to touch.
  7. Remove from the oven and place on a wired rack to cool. Once cool you can tuck in!

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