Chocolate Mint Cookies

Steps

1. In a medium bowl, whisk together the oat flour, cocoa powder, baking powder, and sea salt. In a large bowl, cream the softened butter and coconut sugar until fluffy, about 2 minutes. Beat in the egg and vanilla extract. Fold in the dry ingredients until a stiff chocolate dough forms. Shape the dough into a log about 1.5 inches in diameter, wrap tightly in parchment paper, and refrigerate for at least 30 minutes.

2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Slice the chilled dough log into thin rounds, about 1/8-inch thick. Place the rounds on the baking sheets about 1 inch apart. Bake for 8-10 minutes until the cookies are firm and set. Let them cool completely on a wire rack — they must be fully cool before dipping.

3. Melt the chopped dark chocolate and coconut oil together using a double boiler or in 20-second microwave intervals, stirring between each. Once smooth, stir in the peppermint extract.

4. Dip each cooled cookie into the chocolate-mint mixture, coating it completely, or dip just the bottom half for a lighter coating. Let excess chocolate drip off, then place the coated cookies on a parchment-lined sheet. Refrigerate for 15-20 minutes until the chocolate sets firm. Store in a cool place or in the fridge.

Why It Works

The thin, crispy cookie base relies on oat flour for whole-grain fiber and a delicate snap, while Dutch-process cocoa delivers intense chocolate flavor without the bitterness of natural cocoa. Coconut sugar provides sweetness with retained minerals and a subtle caramel depth that pairs beautifully with mint. The coating uses real dark chocolate (85%+ cacao), which is rich in magnesium, iron, and flavanols — a massive nutritional upgrade over the palm oil and sugar-based coatings on commercial versions. A small amount of coconut oil creates a smooth, thin coating that sets with a satisfying snap. Pure peppermint extract provides clean, bright flavor, unlike the artificial mint flavoring and synthetic green dyes in store-bought alternatives. Butter in both the cookie and the coating replaces the processed seed oils found in packaged versions.

Tips

• Slice thin and even. The thinner you slice the dough log, the crispier and more authentic the cookies will be. If the log softens while slicing, pop it back in the fridge for 10 minutes.
• Double dip for a thicker shell. For a thicker chocolate coating, dip each cookie once, let it set for 5 minutes, then dip again. This creates that satisfying crack when you bite through.
• Perfect for gifting. These cookies hold up beautifully at room temperature and look stunning layered in parchment inside a tin. They also freeze well for up to 3 months — they are fantastic eaten straight from the freezer.