Do you have a herb garden? This is the first time I’ve managed to keep my herbs not only herbs alive, but also thriving. As I sat staring with pride at my great work, the light bulb went on and I knew I had to use up some of the wildly growing mint I had.

I created this Triple Choc Mint Cookies recipe earlier this year. I can’t put into words how delicious they turned out. These cookies are rich and chocolatey in taste, broken up by the tingly taste of fresh mint. They are gluten free, refined sugar free and dairy free, when you use a vegan chocolate.

I think they make the perfect after dinner treat!

Enjoy Xx

Gluten Free Triple Choc Mint Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Servings 12 Cookies



  • 1 Cup Almond Meal/Flour
  • 2 Tbsp Cacao Powder
  • 2 Tbsp Maple Syrup
  • ½ Cup Dark Chocolate Chips can substitute for 1/2 block of dark mint chocolate, chopped
  • 2-4 Leaves Fresh Mint can substitute for FOOD GRADE mint extract
  • 2 Tbsp Coconut Oil
  • 1 Tsp Vanilla Essence
  • ½ Tsp Baking Powder
  • Tsp Sea Salt

Chocolate Coating

  • 1 Cup Dark Chocolate
  • 2 Tsp Coconut Oil
  • 1-2 Leaves Fresh Mint can substitute 1/4 Tsp of FOOD GRADE mint extract


  • Making Mint Extract
    Skip this step if using premade peppermint extract
    Place Coconut Oil and Fresh Mint Leaves in a small pan over low heat until oil has melted.
    Takeoff heat and let cool. The longer you leave it the more the oil will be infused with the mint. Once cooled, strain oil into a small bowl.
  • Combine Almond Flour, Cacao Powder, Baking Powder, Sea Salt, Maple Syrup, Mint Coconut Oil/Extract, Chocolate Chips into a medium bowl. Mix together until dough forms. The mixture might seem a little crumbly, but that’s okay.
    Place dough in the fridge for about 15 minutes.
  • While the dough is in the fridge, preheat your oven to 180°C /350°F and prep a baking tray by lining it with baking paper.
  • Place the chilled dough between two pieces of baking paper. Pat it down with your hands and then using a rolling pin, roll out the dough. You’ll want the dough about 5mm thick.
    Use a small round cookie cutter to cut out the cookies and place each one on your prepared baking sheet.
  • Place cookies in the pre-heated oven and bake for 13-15 minutes.
    Remove from the oven and let cool completely.
  • For the coating, melt Coconut Oil and Fresh Mint leaves the same way outlined in Step 1. Then melt the Chocolate. Once the Chocolate has melted, add the Coconut Oil while still over heat to ensures it incorporates nicely.
    Alternatively, once the Chocolate has melted, stir in the peppermint extract.
  • Using a fork, dip cookie into the melted chocolate.
    Let any excess chocolate drip off before placing the cookie back on the baking sheet lined with baking paper
  • Place cookies in the fridge or freezer for the chocolate to set, roughly 30 minutes. Once the chocolate has set, they're ready to enjoy!


Store leftover cookies in the freezer and enjoy straight from the freezer – no need to thaw.


Calories: 217kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 173mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 0.04mg | Calcium: 68mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?I’d love to see your kitchen creations. Make sure to tag @mysimpleplate or use #mysimpleplate!

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