Double Chocolate Mint Cookies (vegan)
This post is sponsored by Alter Eco Chocolate. Find more on alterecofoods.com.
I’m not entirely sure if i’ve mentioned this yet, but mint chocolate ANYTHING is my kryptonite. Cookies, brownies, ice cream - you name it, I will gladly take it all, please.
These cookies are ones I've actually been making for quiet a while now, and they’re my absolute favorite. I wanted to wait a bit until the holiday season was upon us to share them, though, because mint cookies just feel like Christmas, don’t ya think?
I’m also super particular about my cookies. For all of my cookie recipes, I use the same base recipe that I perfected a while back, because they always give me the perfect results that I’m looking for - chewy and soft in the middle, with a hint of crispiness on the sides. And let me TELL YOU, my friend, these cookies are to. die. for.
Well, not literally, but you get the point.
And this mint chocolate bar is kinda perfect in every way, too - it’s deliciously dark without being too bitter, and once you take a bite you can feel the thin slices of mint candy within, offering a cool and sweet flavor to counter the darkness of the chocolate.
Are you drooling yet? Because I am.
Alright, I’m done with the cookie seducing - let’s get baking!
Double Chocolate Mint Cookies
1 cup all purpose flour
1/4 cup cacao powder
1 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
2/3 cup brown sugar
1/3 cup melted coconut oil
1/4 cup warm water
1 chopped Alter Eco mint chocolate bar
Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside. In a medium sized bowl, whisk together the flour + cacao powder + salt + baking soda + baking powder and set aside. In a small bowl, combine the sugar + melted oil + warm water. Add this wet mixture to the dry, and mix until your dough is formed - fold in your chopped chocolate as well. Roll out your cookie dough balls and place on the parchment, and few inches apart so they have room to spread. Bake for 13-15 minutes.