Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour

  2. 1 cup vegan sugar

  3. 1/2 cup unsweetened cocoa powder

  4. 1/4 cup arrowroot

  5. 1 1/2 teaspoons xanthan gum

  6. 1 teaspoon baking soda

  7. 1 teaspoon salt

  8. 3/4 cup melted refined coconut oil or canola oil &sup

  9. 1;/&sup

  10. 3; cup unsweetened applesauce

  11. 2 tablespoons vanilla extract

  12. 1 cup vegan gluten-free chocolate chips

  13. 3 tablespoons mint extract

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms. Drop the dough by the teaspoonful onto the prepared baking sheets about 1½ inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for 15 minutes. Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Stir until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place in a single layer on a platter. Refrigerate the cookies for 30 minutes, or until the chocolate sets.


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