One bowl. Gluten free. Vegan. Soft baked. Minty mocha goodness. All of this in your mouth in under 15 minutes.
Chew has gotten me hooked on scented candles. The two of us went nuts at Bath & Body Works over the Christmas season. We got matching mint mocha bark candles for our apartments. I feel out of place burning Christmas candles in the middle of January, so the reminder of that candle will have to wait a year to be burned again. You know when candles smell so good you wish you could eat them? Well, these cookies will satisfy the urge to take a bite out of a mint mocha bark candle. Except they taste much better than wax (I would presume) and much healthier (definitely true). A batch of these freshly baked cookies will also perfume the house with the wonderful smell of mint mocha, without having to burn a Christmas candle at an awkward time of year.
These cookies are made gluten free without a laundry list of exotic flours. Here at Radiant Rachels, you’ll discover that we love using a blend of oats and quinoa in place of all purpose flour. Cookies as wholesome as these Vegan Mint Mocha Cookies can definitely be a part of a healthy lifestyle. The soul needs cookies too! It’s all about balance; break sweat several times a week and snack smart to keep yourself feeling top notch.
When you need a healthy treat and have a spare 15 minutes, grab a large mixing bowl and whip up a dozen of these Gluten Free and Vegan Mint Mocha Cookies!
- ½ cup oats*, ground into flour
- ¼ cup quinoa, ground into flour
- ¼ cup cocoa powder
- ⅓ cup coconut sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp espresso powder
- A pinch of pink Himalayan salt
- ¼ cup coconut oil, melted
- ½ tsp pure vanilla extract
- ½ tsp pure peppermint extract
- 1 to 2 tbsp water
- ⅓ cup mint chocolate chips**
- Preheat oven to 375⁰F and line a cookie sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, whisk together all the dry ingredients (from oat flour to salt).
- Pour in the melted coconut oil, vanilla, peppermint extract, and 1 tbsp water and mix until thoroughly combined. If the dough does not stick together in one ball, add 1 extra tablespoon of water. Fold in the chocolate mint chips.
- Using a cookie scoop, or a spoon, portion out 11 to 12 balls of dough. Flatten each into a disk about 1cm thick and place onto prepared cookie sheet.
- Bake in the oven for 8 minutes and cool for at least 10 minutes before eating or transferring to a cooling rack.
**For extreme gluten allergies or strict vegan diets, check ingredient list to make sure mint chips are suitable for your needs.
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