This is another recipe for mint cookies with a chocolate flavor, soft texture because of
eggs and creamy coconut oil, and the refreshing aromas of mint and vanilla.
Yields: Makes 18 cookies
Ingredients:
1/3 cup Chopped Layered Chocolate Mints
¾ cups All-Purpose Flour
½ cup Sugar
1 Egg
¼ Baking Powder
3 tbsps Coconut Oil
1 tsp Vanilla Extract
2 tsps Finely Chopped Spearmint
A pinch of Salt
Powdered Sugar, for rolling
Method of preparation:
1. Melt the chocolate in a saucepan over low heat. When melted, leave to cool
for 5 minutes.
2. Use an electric mixer to beat the coconut oil for half a second. Add the
baking powder, sugar and salt and mix until well-combined.
3. Add the egg, melted chocolate, vanilla, and chopped mint and mix well.
Finally, stir in the flour, cover the bowl and keep in the fridge for 3 hours.
4. Preheat the oven at 350F.
5. Use the dough to form 18 balls. Roll the balls into the powdered sugar and
placed on a lined baking sheet.
6. Bake for about 10 minutes.
7. Leave to cool before serving.
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