If you're a fan of chocolate and mint, then we have the perfect treat for you. These flavourful cookies will fill your home with rich aromas as they bake in the oven, and then offer your tastebuds a minty treat in every bite.
Use an electric whisk to beat together the almond butter, margarine and Xylitol until light and creamy. Add the almond milk and vanilla, and mix to combine.
Sieve in the flour, cocoa powder, arrowroot, bicarbonate of soda and salt. Mix until just combined then add the chopped chocolate and continue mixing until the chocolate is evenly distributed.
Divide the dough into 12 and roll into balls. Place on a tray lined with baking paper and refrigerate for at least 30 minutes.
Whilst the dough is chilling, preheat the oven to 180ºC and line 2 large baking trays with baking paper.
Transfer the chilled dough balls onto the prepared baking trays, spacing well apart as they will spread in the oven. Bake for 12-14 minutes, they should still be a little gooey in the centre when you take them out of the oven. Leave to cool on the tray for 10 minutes, before transferring to a wire rack.
Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.
Ingredients
Directions
Use an electric whisk to beat together the almond butter, margarine and Xylitol until light and creamy. Add the almond milk and vanilla, and mix to combine.
Sieve in the flour, cocoa powder, arrowroot, bicarbonate of soda and salt. Mix until just combined then add the chopped chocolate and continue mixing until the chocolate is evenly distributed.
Divide the dough into 12 and roll into balls. Place on a tray lined with baking paper and refrigerate for at least 30 minutes.
Whilst the dough is chilling, preheat the oven to 180ºC and line 2 large baking trays with baking paper.
Transfer the chilled dough balls onto the prepared baking trays, spacing well apart as they will spread in the oven. Bake for 12-14 minutes, they should still be a little gooey in the centre when you take them out of the oven. Leave to cool on the tray for 10 minutes, before transferring to a wire rack.
