Ever since my mom visited in early June, our vegetable garden has been en fuego. Our corn is knee high, our squash is blooming and the mint - oh, the mint! It's racing the basil across the garden to see which can grow faster and I honestly can't decide which one I'm rooting for.
This past weekend, I was craving mint chocolate chip cookies and decided I'd try using fresh mint instead of extract in them. I grabbed a handful in the garden and chopped it into tiny pieces. I must say - it's even better than using extract. It tastes so fresh and melted in my mouth. It's the perfect light, summer cookie.
And, let's be honest, it's never a problem for me when I can throw a few veggies (OK, OK herbs) into my cookies. It's basically breakfast by that point! (Looking at your avocado chocolate chip cookies).
Fresh mint chocolate chip cookies (dairy & gluten free)
Prep time: 10 min.
Cook time: 8 to 10 min.
Total time: 18 to 20 mins.
Yield: 1 dozen
- 1/3 c. grass-fed butter
- 1.5 T coconut oil
- 1 egg
- 1/3 c. coconut sugar (can sub any variant of sugar)
- 1/4 t. baking soda
- 1/4 t. pink himalayan salt (can sub kosher or sea salt)
- 1.5 c. almond flour
- 1/4 c. fresh mint
- 1/2 c. chocolate chips (I use Enjoy Life)
- Preheat oven to 350 degrees
- In a large bowl, mix butter, coconut oil, sugar and egg. Use hand mixer to blend until creamy.
- Mix in baking soda, salt and almond flour. Beat until well blended.
- In a food processor or Magic Bullet (I used the MB), finely chop the mint until it's in very small pieces.
- Slowly stir in mint and chocolate chips.
- On a cookie sheet lined with parchment paper, scoop balls of dough.
- Cook for ~8 to 10 minutes.