This sugar free, gluten free, dairy free, soy free cookie recipe is adapted from one of my favorite cookbooks, the Gluten-Free Almond Flour cookbook, by Elana Amsterdam. She has a myriad of other fabulous recipes on her website.
I took her recipe for Chewy Chocolate Cookies and made a dough that can either be rolled flat and cut into thin slices to mimic a Thin Mint or made thicker to taste more like a peppermint patty. Here’s the recipe with the secret ingredient at the end!
- 3 cups blanched almond flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup arrowroot powder
- ¼ cup unsweetened cocoa powder
- ½ cup grapeseed oil
- ¾ cup agave
- 1 tablespoon vanilla
- 7 drops of natural peppermint oil (I use LorAnn Oils)
Preheat oven to 350. Line a cookie sheet with parchment paper.
In a large bowl mix the almond four, salt, baking soda, arrowroot powder and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave and vanilla. Mix the wet ingredients into the almond flour mixture until thoroughly combined. Add 7 drops of peppermint oil and mix again. Scoop the dough (about a ¼ of a cup) onto baking sheet or roll out and use a cookie cutter or glass rim to cut thin circles in the dough and place on the cookie sheet.
Bake 10 – 15 minutes if you use scoops. Bake 9-11 minutes if you roll out the dough and use flat circles. Let the cookies cool on the baking sheet for 30 minute – this also allows them to finish a last bit of cooking. You don’t have to worry about egg in this recipe being undercooked and that even means you can sample the dough!
We love ours with a glass of unsweetened almond milk. Enjoy!