Frosted Chocolate Mint Cookies – Gluten, Dairy, and Egg-Free

Chocolate Mint Cookies! These vegan cookies are gluten-free, whole grain, and deeelish!

{‘Tis the Season, right?  It’s Christmas and that means Christmas Cookies!  How about Healthy, Gluten-Free Cookies!  Yes, please.  Please welcome Debra of Sweet Kisses and Dirty Dishes.  She brings you what is just about my favorite flavor combo in. the. world. 

chocolate + mint.

enjoy and let the baking begin!}

There is something so classically beautiful about holiday baking. Almost every year growing up we would spend hours making sweets to give out to friends. I remember getting covered in chocolate, covering the table with powdered sugar, peanut butter stickiness, and one or two too many sweets being eaten.

I look forward to handing down this tradition to my children. This year, with the oldests being four and two, seems the time to begin traditions. But, we have many food allergies in our family. Gluten, dairy, corn, and soy have been confirmed and we are currently nut and egg free. All of those candies I made growing up? They are out of the question. As are most traditional Christmas goodies.

Knowing I would want to do lots of Christmas baking, I began in October to try and figure out some really great Christmas recipes. I already have a Gingerbread Marshmallows recipe which I plan on using, but wanted some baked goods.

I have three requirements for what I consider a good baked good recipe:

  • It tastes GOOD not just “good for” being (put here whatever food you are avoiding) free (i.e. “fat” or “gluten”-free)
  • Doesn’t have to use a ton of different kinds of flours
  • It’s made from whole natural ingredients. Like whole grains, no starches if possible, unrefined sugar, healthy oils, and no xanthan or guar gum.

And, then then of course that it is gluten, dairy, egg, nut, corn, and soy free so that we can have it. But, I figured that one was pretty obvious ;).

I have, so far, come up with two Christmas cookie recipes I really like. Chewy Gingerbread Cookies, which is up on my blog today, and these Chocolate Mint Cookies. Does it get much more Christmas-y then Chocolate Mint Cookies? I actually made these to be similar to the king of Christmas cookies (or rather the queen I guess) with a chocolate coating that will rival girl scout’s thin mints.

The warmth of chocolate with the fresh breeze of mint is fairly irresistible. But, feel free to eat up.

While I would never venture to call these a healthy super food they are ridiculously healthier then most cookies. They are whole grain. The flour used, Teff, is rich in protein, calcium, and iron.

The sugar options– sucanat or coconut sugar– while still sugar have trace minerals and are far less refined then most sweeteners. But, don’t worry. They don’ t taste in the least “healthy”. They are fudgy in texture and taste like thin mints.

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I am now officially hungry. I guess that is what I get for writing about cookies late at night.

I hope you enjoy these as much as we do!

{From Adrienne:  Don’t those look great!?  For even MORE gluten free vegan cookie recipes, check out:

- 20 Healthy Christmas Cookie Recipes
30 Healthy Christmas Cookie Recipes

That should keep you busy for awhile :)!}

What’s YOUR favorite kind of cookie?

Debra Worth of Sweet Kisses and Dirty DishesDebra Worth is first and foremost a daughter of the king of kings. She lives in mid-Missouri with her husband of 5 years and 3 young children. Debra has a passion for cooking healthy foods and thus has written Much Ado About Chicken and co-authored The Veggie Book. She blogs about all things mom, with a special emphasis on natural living, at her blog
Sweet Kisses and Dirty Dishes.
 You can also follow her on facebook and instagram.

Shared at Real Food Forager and Simply Sugar and Gluten-Free.

 

 

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  1. These look wonderful , sharing today on my FB page!

  2. Amber Bell says:

    is there a different type of flour that would work just as well as the teff?

  3. Joy Traugott says:

    Can you substitute the teff flour for another kind of flour? I was hoping to use spelt or kamut. Would that work? And if so, could guess on the ratios? I’ve never heard of Teff flour before.

  4. These look delicious! How much vanilla do you add to the cookies?

  5. I couldn’t find sucanat anywhere. I used cane sugar instead. Everything else was exact, but my mixture was too dry. I added an extra tablespoon of coconut oil and tried that but it still was too crumbly. So I added a tablespoon of rice syrup, tried again and still too crumbly. I almost gave up, but decided to use an egg. That did it. They took 12 minutes to bake, and turned out pretty great, but where did I go wrong, I wonder?

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