CategoryDifficultyBeginner

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.

Yields12 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

 120 g almond butter
 110 g dairy free margarine
 150 g xylitol
 50 ml almond milk
 ½ tsp vanilla
 135 g gluten free plain flour
 50 g cocoa powder
 2 tbsp arrowroot powder
 1 tsp bicarbonate of soda
 1 tsp fine sea salt
 170 g Pure Heavenly Mint Chocolate, chopped

1

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.

2

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.

3

Divide the dough into 12 and roll into balls. Place on a tray lined with baking paper and refrigerate for at least 30 minutes.

4

Whilst the dough is chilling, preheat the oven to 180ºC and line 2 large baking trays with baking paper.

5

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

 120 g almond butter
 110 g dairy free margarine
 150 g xylitol
 50 ml almond milk
 ½ tsp vanilla
 135 g gluten free plain flour
 50 g cocoa powder
 2 tbsp arrowroot powder
 1 tsp bicarbonate of soda
 1 tsp fine sea salt
 170 g Pure Heavenly Mint Chocolate, chopped

Directions

1

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.

2

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.

3

Divide the dough into 12 and roll into balls. Place on a tray lined with baking paper and refrigerate for at least 30 minutes.

4

Whilst the dough is chilling, preheat the oven to 180ºC and line 2 large baking trays with baking paper.

5

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.

Mint Chocolate Chip Cookies