Grain- and Gluten-Free Fresh Mint Double Chocolate Cookies

Gluten-free and grain-free, these double chocolate cookies also have fresh mint and are super rich and gooey!

Sonia, the creator of these grain-free chocolate mint cookies, is a genius. I actually made her recipe less healthy (added 2 tbsp of honey + an extra tbsp of coconut oil + waaay more chocolate) and added fresh mint. And After Eights in the middle. Each cookie is like an individual brownie. And not just any brownie, but a totally fudgy, decadent and sinful one. Healthy tasting? No way.

Grain-free Fresh Mint Double Chocolate Cookies from texanerin.com

Although, I do have to admit, they lose their ooey gooey magic when they’re not warm. When they’re not warm, you can indeed tell that they’re not “normal” cookies. Just pop one in the microwave for a few seconds and all will be solved. But they’re still pretty flippin’ awesome at room temp!

And even with my changes, they’re still super healthy. There’s a whole avocado in there! Dates to sweeten (and the little honey I added) and hazelnut meal. But you can’t taste any hazelnut flavor.

Super Gooey Grain-free Fresh Mint Double Chocolate Cookies from texanerin.com

When I bit into one, I almost cried. They are glorious. One thing to note is that you have to use the chocolate chips and eat them warm if you want them to taste like normal cookies. And I know you do!

I figured out last year that I don’t like fresh mint, but because mint extract doesn’t exist here, I thought I’d try these anyway using the fresh stuff. And I thought it made the batter taste like dish soap (not that I’ve ever tried eating dish soap). I stuffed the cookies with After Eights and everything turned out dandy.

I left some of the dough plain, meaning no chocolate and no After Eights and I highly recommend not doing that. Lots of chocolate, okay?! And if you prefer using extract, that’s no problem. Use about 1 teaspoon. Or just leave out the mint entirely.

Gluten-free and Grain-free Fresh Mint Double Chocolate Cookies from texanerin.com

People who have baked grain-free cookies before – I dare you to try these and tell me of a better recipe. The texture… oh man. I don’t really know what to say. Make these, okay?! Even if you don’t do the whole gluten-free or grain-free thing. And to all the people who are here for the whole wheat stuff – they’ll come back soon, plus I have stuff like healthier fudge and candy that’s perfect for everyone so please don’t run away because of all the gluten-free recipes. :)

Grain- and Gluten-Free Fresh Mint Double Chocolate Cookies

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 large cookies

Ingredients

  • 1½ cup (168 grams) hazelnut meal
  • 1 cup (104 grams) extra dark or Dutch-process Dutch-process cocoa powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon kosher salt
  • the meat of 1 ripe avocado (about 160 grams of meat, my whole avocado was 260 grams)
  • ¼ cup (56 grams) coconut oil, melted
  • 1 cup (150g) dates
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons (40 grams) honey
  • 7 grams (~ ¼ cup loosely packed) fresh mint leaves, cleaned and patted dry
  • ⅔ cup (120 grams) semi-sweet chocolate chips
  • 12 - 15 After Eights or Peppermint Patties or something similar

Directions

  1. Preheat your oven to 350°F (176°C). Mix the first four ingredients in a medium bowl and set aside.
  2. In the bowl of your food processor, add the rest of the ingredients except for the chocolate chips and After Eights. Process until very well combined. It should be smooth and creamy, but there will still be little specks of dates. Add the dry mixture and pulse until combined. Take out the blade and stir in the chocolate chips with a spoon. Chill in the refrigerator for at least one hour.
  3. Form the dough into about 30 balls and place half of them on a Silpat or piece of parchment paper. Flatten the balls and then break each After Eight in two so that it'll fit in the center of the cookie. Place each After Eight centered on top of each dough disc. Flatten the remaining balls of dough and place on top of the After Eights. Seal the edges so that the After Eights won't ooze out.
  4. Bake for 8 minutes and then immediately remove the Silpat or parchment paper from the cookie sheet (with the cookies still on there). I did this to make sure that they didn't bake even longer.

Adapted from The Healthy Foodie - Double Dark Chocolate Cookies

Recipe by  | www.texanerin.com

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

60 comments on “Grain- and Gluten-Free Fresh Mint Double Chocolate Cookies” — Add one!

  • KE says
    March 18, 2014 @ 2:59 am

    Wow, these look amazing! If I wanted to use mint extract or oil n place of fresh, could you tell me how much I should use? (I do have fresh mint growing in the front bushes, though… Ha!)

    Reply
    • Erin replies to KE
      March 18, 2014 @ 10:59 am

      Thanks! And I haven’t tried it but I’m guessing you could do 1/2 tsp vanilla and 1 1/2 tsp mint extract. I’m not sure if leaving out the mint leaves will have an effect on the cookies. It’s only 1/4 cup but you never know. Good luck and let me know how they come out! :)

      Reply
  • Natasha says
    December 18, 2013 @ 11:29 pm

    These look amazing! I have two boys that allergic to many foods… (peanut,treenut, egg, wheat, soy, strawberry, tomato soy and dairy) can I substitute anything for the hazelnut meal?

    Reply
    • Erin replies to Natasha
      December 19, 2013 @ 10:01 am

      Does a treenut allergy mean that all nut flours are out? Any nut flour should work here! If they can’t have any nut flours, you could check out this article: nut free almond flour replacement. Good luck! :)

      Reply
      • Natasha replies to Erin
        December 20, 2013 @ 6:18 am

        Thank you so much for your response. Because of my son’s peanut and tree nut allergy, yes, all nut flowers are out of the question. But sunflower seed flower is something we can definitely use!! Thanks so much again! I cannot wait to try this recipe!

        Reply
  • Averie @ Averie Cooks says
    February 22, 2013 @ 8:44 am

    They look crazy amazing dense, rich, thick, gooey, wonderful…and cannot believe they're 'free' of anything! You outdid yourself! It's not always easy to cook GF but clearly not a problem for you!

    Reply
  • Erin says
    February 11, 2013 @ 8:12 pm

    Hi Jessica! For a lot of the recipes, you could use normal butter. Coconut oil is solid at room temperature so I don't think canola, vegetable oil, etc. will work. Like with these, I'm pretty sure normal butter would make them even better. Good luck! Feel free to ask about specific recipes and I'll try to get back to you quicker than I did today. :)

    Reply
  • Jessica Catani says
    February 11, 2013 @ 3:36 am

    Hi Texan in Germany! I'm in Houston and allergic to coconut…I found you through pinterest and would love to make the recipes I found so far but there is coconut in so many of them. Can I substitute another oil for coconut? Please advise, Thank you! Jess Catani

    Reply
  • Baltic Maid says
    December 12, 2012 @ 7:05 am

    You made me crave After eight now… :-P I haven't seen them here anywhere. I guess Peppermint Patties will have to do. These cookies look incrediblyyyy delicious!

    Reply
    • Erin replies to Baltic Maid
      December 12, 2012 @ 10:58 pm

      Really?! That stinks. I used the generic ones from Aldi. :D

      Reply
  • Heidi @ Food Doodles says
    December 8, 2012 @ 9:44 pm

    Oh my gosh these look so gooey and wonderful! Yum! I love how dark the actually cookies look :D

    Reply
    • Erin replies to Heidi @ Food Doodles
      December 12, 2012 @ 10:58 pm

      Thank you! And yes… they're wonderfully dark and, powerful looking. If that makes sense. ;)

      Reply
  • sally @ sallys baking addiction says
    December 5, 2012 @ 5:44 pm

    these are killing it on foodgawker, Erin! I have to tell you again how amazing they look :)

    Reply
  • eatgood4life.blogspot.com says
    December 4, 2012 @ 11:58 pm

    OMG wow…loving all of the chocolate coming out of the cookie. If only I could get my hands on a couple of them…

    Liking the lately creations you are coming with!! Another winner but first I have to try that almond cranberry cake :-)

    Reply
    • Erin replies to eatgood4life.blogspot.com
      December 5, 2012 @ 9:43 pm

      Yes, I'm a sneaky one. People seem to like gooey chocolate. :) Hope you'll like the cranberry cake!

      Reply
  • Marta @ What should I eat for breakfast today says
    December 4, 2012 @ 10:19 pm

    Cookies look amazing! But I can't believe that you don't like fresh mint. I love it! Try it with a boiled water and a teaspoon of honey :)

    Reply
  • Carla Walker says
    December 4, 2012 @ 7:32 pm

    That melted chocolate…. oh yummmmm! So perfect:D

    Reply
  • Regina @ SpecialtyCakeCreations says
    December 4, 2012 @ 6:15 pm

    After Eight centers? Sounds amazing! Glad you are finding so many good grain-free recipes for this month :)

    Reply
  • Jessica@AKitchenAddiction says
    December 3, 2012 @ 5:00 pm

    These look wonderfully gooey and fudgy! Love that you used fresh mint!

    Reply
  • london bakes says
    December 3, 2012 @ 1:10 pm

    These cookies look perfect, so rich and delicious!

    Reply
    • Erin replies to london bakes
      December 3, 2012 @ 3:48 pm

      Thanks! They really are rich, which is weird, but I guess it's all due to the chocolate. :)

      Reply
  • grabandgorecipes says
    December 3, 2012 @ 7:17 am

    Looks Yummy!!

    Reply
  • Chung-Ah | Damn Delicious says
    December 3, 2012 @ 4:37 am

    Oh my – a lightened up brownie cookie? Where do I sign up?!

    Reply
    • Erin replies to Chung-Ah | Damn Delicious
      December 3, 2012 @ 3:47 pm

      But not light in taste or texture! They're super heavy and dense. Like someone else said, stone cookies. Yeah!

      Reply
  • Jennie @themessybakerblog says
    December 3, 2012 @ 12:32 am

    These look anything but boring. Oh, that gooey center is calling my name. Yum!

    Reply
  • Loretta E. says
    December 2, 2012 @ 11:12 pm

    Woah! Those are amazing! I'm loving all that oozing chocolate and I'm pretty sure these would be dangerous to have in the house, healthy or not! Although that never seems to stop me…

    Reply
    • Erin replies to Loretta E.
      December 3, 2012 @ 3:44 pm

      Haha. Doesn't stop me either. I wish I had some kind of stop-eating-the-cookies switch!

      Reply
  • Paleoliscious says
    December 2, 2012 @ 7:59 pm

    These look amazing! It is a great idea to combine chocolate with mint in a cookie and it looks like a chocolate-stone ball, just makes me want to take a big bite! :)

    Reply
    • Erin replies to Paleoliscious
      December 2, 2012 @ 8:13 pm

      A chocolate stone ball. I like that! They were big suckers. Each one was 65 grams or so. :)

      Reply
  • Vespa Woolf says
    December 2, 2012 @ 1:39 pm

    The avocado is such a surprising ingredient! Next week, my gluten-intolerant friend is coming for a visit so I plan to try these cookies. Since we don't have hazelnuts, I plan to substitute almond meal. Thank you! Looking forward to sinking my teeth into these chocolatey cookies!

    Reply
    • Erin replies to Vespa Woolf
      December 2, 2012 @ 8:10 pm

      I have to say… I love your name. :) I hope you and your friend enjoy these cookies! I'd love to hear how they come out with almond meal.

      Reply
  • butterbaking says
    December 2, 2012 @ 12:01 pm

    This looks SO yummy. I am going to try them. And will probably once again become obsessed, like with your chickpea things. Yummm. LOVE that you almost cried when you tried them ; )

    Reply
    • Erin replies to butterbaking
      December 2, 2012 @ 8:07 pm

      Haha. These beat the chickpea things, I think. Hope you like them! And remember, they're another weird warm cookie. :)

      Reply
  • The Life of Clare says
    December 2, 2012 @ 11:07 am

    I love your enthusiasm for these biscuits! They're a must try now!

    Reply
  • Kristi @ MSFK says
    December 2, 2012 @ 2:40 am

    Oh my, these look so chewy and delicious! I love that you made them gluten free :)

    Reply
    • Erin replies to Kristi @ MSFK
      December 2, 2012 @ 8:04 pm

      They kind of were already so I can't take credit for that. We have Sonia to thank for that one! :)

      Reply
  • Saguna says
    December 1, 2012 @ 9:19 pm

    I am totally going to have a go at this with some almond meal… and you best believe I'm loading it up with chocolate :) thanks for sharing this great recipe!

    Reply
    • Erin replies to Saguna
      December 2, 2012 @ 8:03 pm

      Haha. Good girl. :) Load 'em up. Hope you like them! Let me know how the almond meal works out.

      Reply
  • Erin @ Dinners, Dishes, and Desserts says
    December 1, 2012 @ 5:46 am

    Holy cow those look insanely good! You can't get anything better than all that ooey, gooey melted chocolate!

    Reply
  • Ashley - Baker by Nature says
    December 1, 2012 @ 3:23 am

    oh my goodness, girl! I could eat these all day long.

    Reply
    • Erin replies to Ashley – Baker by Nature
      December 1, 2012 @ 11:54 am

      Yes, they have green stuff in them, which counts as veggies, and therefore is totally a-okay. :D

      Reply
  • sally @ sallys baking addiction says
    December 1, 2012 @ 12:04 am

    HOLY MOLY. "When I bit into one, I almost cried." – honestly feel like that would be my same reaction. I mean, look at them. All of that melty chocolate makes me want to skip dinner tonight and faceplant into dessert. amazing photos and great job with these Erin!

    Reply
  • Katrina @ Warm Vanilla Sugar says
    November 30, 2012 @ 11:55 pm

    I am so, so, into these. They look awesome!

    Reply
  • amy @ fearless homemaker says
    November 30, 2012 @ 11:14 pm

    These look wonderful! And there are lots of cookies that I much prefer warm to room temperature, so I know exactly what you mean. =)

    Reply
  • Becca says
    November 30, 2012 @ 11:01 pm

    I've noticed most chocolate cookies kind of taste a little dry when they aren't warm. Someone needs to invent a homemade chocolate cookie that stays soft and chewy and delicious at room temperature… but then again I don't eat my cookies cold either.

    And I had no idea fresh mint tastes like dish soap. Whenever my mom puts a mint leaf on my dinner I usually just pick it off and leave it on the side.

    Reply
    • Erin replies to Becca
      December 1, 2012 @ 11:48 am

      These don't taste dry at all when room temperature, not just as gooey because the chocolate isn't melted. But not dry. :) And I'm not sure if fresh mint tastes like dish soap but it did make my dough taste dish soapy (which went away once baked). You try a plain leaf and let me know, okay? :D

      Reply
  • Sonia! The Healthy Foodie says
    November 30, 2012 @ 8:32 pm

    AWESOME!!! OMG, what a lovely surprise! I'm so happy you liked them, Erin! This is like the best compliment EVER! I have to admit that the added chocolate chips make them look so much better, with all that extra gooeyness. YUMMERS! What I wouldn't give to taste one right now. Well, two, to be honest. I wouldn't mind having a taste of the raw one either! Looks scrumptious!

    Thanks a bunch for this, Erin. You totally, but totally ROCK!!! :D

    Reply
    • Erin replies to Sonia! The Healthy Foodie
      November 30, 2012 @ 10:10 pm

      But you remember I made them back around Easter, right? (I left a review, of course :D)) It was right before a trip and I had no time to take pictures. But that was without mint. I was craving something chocolatey yesterday and these were the perfect solution! Sooo good. And so filling! Each one is a whopping 65 grams. Yummy. Thank you so much. :)

      Reply

Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *

*



Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please rate the recipe: