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Gluten-free Mint Chocolate Cookies Recipe (dairy-free/vegan)

Gluten-free mint chocolate cookies recipe - you'd never know they were dairy-free, vegan, Coeliac-friendly and wheat-free!
Keyword dairy free recipe, gluten-free mint chocolate cookies recipe, vegan
Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 1 hour
Total Time 1 hour 22 minutes
Servings 9
Calories 595kcal
Author Becky Excell

Ingredients

  • 270 g gluten-free self raising flour
  • 25 g cocoa powder ensure dairy-free if necessary
  • 125 g hard margarine softened butter is fine here if you're not dairy-free
  • 100 g light brown sugar
  • 100 g caster sugar
  • 1 large egg or 60ml of dairy-free milk if vegan
  • 2 tsp mint extract
  • ½ tsp bicarbonate of soda
  • 100 g chocolate chips dairy-free if necessary
  • 200 g mint chocolate broken up into chunks (dairy-free alternative if necessary - linked in FAQ section)

For the optional green topping:

  • 6 cubes white chocolate dairy-free if necessary
  • green food colouring I use Sugarflair colours - linked in FAQ section

Instructions

  • Cream together your softened vegan butter with both the caster and light brown sugar until fluffy and combined. I use my electric hand mixer for these.
  • Add in your milk and mint extract, mix until fairly combined.
  • Add in your gluten free flour, sifted cocoa powder and bicarbonate of soda. Mix well so there are no pockets of flour.
  • Add your vegan chocolate chips and mix in so that they’re well distributed.
  • Finally add in your vegan mint chocolate and mix once more. (keep a few pieces to one side to push into the top)
  • Roll your mixture into balls. Mine weigh around 110g each. Roll them really roughly so they are not smooth balls, its nice for them to have rough edges and ensure theres some of the mint chocolate showing as it looks super awesome when they're baked if so! Push a few spare pieces into the top if you can't see many.
  • Chill your dough balls for around 1 hour in the freezer ideally (or longer in the fridge).
  • Whilst they are chilling, preheat your oven to 180C Fan / 200C. Place 1-2 large prepared (non stick baking paper) baking trays in the oven to heat up too.
  • When the cookie balls are chilled enough, open your oven and place 4 balls spaced apart on your tray (they spread so no more than 4 - although the cocoa powder prevents too much spread I find!). Place in the oven for about 11-12 minutes. The cookies will still be a little gooey and have a hump in the middle when done. You want the hump - you don't want them to be flat!!
  • Allow to completely cool for a good 15 minutes on the tray before moving them to a cooling rack to finish cooling. They have a crisp outer and a soft middle.
  • *Optionally* to make the mint-coloured, chocolate topping, melt your white chocolate in the microwave (do this gently, ensuring you pause the microwave and mix regularly to avoid burning). Then add a tiny amount of green food colouring until you get your desired colour. (Using Sugarflair food colouring is great as you only need less than a drop to get the right colour).
  • Drizzle your green coloured white chocolate all over the cookies, allow to set briefly and enjoy!

Notes

The dough is a little wetter when using milk rather than the egg but they should still me easy enough to mould into balls (just a little stickier!!). Chilling them as a result is super important!

Nutrition

Serving: 1g | Calories: 595kcal | Carbohydrates: 76g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 28mg | Sodium: 331mg | Fiber: 2g | Sugar: 56g