If you love chocolate, mint, and cookies...look no further. This is THE recipe. I have been baking these deliciously minty cookies for a few years and they are still in high demand. Plus they are wheat free!
This scrumptious recipe is from Dreena Burton's Eat, Drink, and be Vegan and you have got to try it.
Chocolate Mint Melties MAKES 11–14
1 bar (3-oz/85-g) mint dark chocolate ( not the creamy filled kind, the solid chocolate kind)
1 1/8 cups spelt flour
3 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ cup unrefined sugar
¼ tsp sea salt
¼ cup pure maple syrup
2 tbsp agave nectar OR honey
1 tsp pure vanilla extract
½ tsp mint extract
¼ cup sunflower oil (a touch generous)
Preheat oven to 350°F (180°C).
Break off about 2/ 3 of bar (reserve remaining squares to top cookies) and chop into little pieces.
Transfer to a bowl and combine with dry ingredients, sifting in flour, cocoa powder, baking powder, and baking soda, and stir until well combined.
In a separate bowl, combine syrup, agave nectar (OR honey), vanilla and mint extracts, and oil and stir until well mixed.
Add wet mixture to dry, and stir until just well combined (do not overmix!).
Line a baking sheet with parchment paper. Spoon batter onto baking sheet, spacing evenly. Roughly chop reserved chocolate and place on top of each cookie, pressing in a little.
Bake for 11 minutes (no longer, or they will dry out!!!). Remove from oven, and let cool for 1 minute (no longer!!) on the sheet, then transfer to a cooling rack and eat and eat and eat!
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