I have the perfect Chocolate Chip Mint Cookie recipe for you, I mean Santa, this year! This grain- and gluten-free recipe uses cassava flour, and it’s the perfect healthy treat for the holidays.
I got of ton of inspiration on healthy baking during the interview I did with Chef Vanessa Musi. She and I bonded over our love for cassava flour, and she reminded me that coconut sugar is a lower-glycemic option too. Actually, in that episode, Vanessa specifically mentioned a brand of coconut sugar that includes fiber and prebiotics, but for this recipe I used just plain coconut sugar.
The recipe comes together easily and quickly, and only needs 16-18 minutes to bake.
I continue to be astounded how well cassava flour subs for regular flour, and in this case it created a light and fluffy cookie batch that disappeared almost as quickly as it was made.
I mean, honestly, how could I resist chocolate + peppermint? And resist I did not, ha ha!
I’ll be making another batch for when the big guy visits this weekend, and I’m serving the cookies with a glass of almond milk to wash them down. I hope Santa likes this combination as much as I do.
Here’s the printable recipe:Print
I have the perfect Chocolate Chip Mint Cookie recipe! This grain- and gluten-free recipe uses cassava flour, and it’s the perfect treat for the holidays.
- 2/3 cup cassava flour
- 3 tablespoons almond flour
- 3 tablespoons arrowroot flour
- ¼ teaspoon baking powder
- 2/3 cup coconut sugar
- 3 tablespoons ghee, melted
- 1/3 cup applesauce
- 1 egg
- ¼ teaspoon peppermint extract
- 1/4 cup dairy-free chocolate chips
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine the cassava flour, almond flour, arrowroot flour, baking powder, and coconut sugar in a medium mixing bowl. Use a whisk to make sure the dry ingredients are well combined.
- Then, add the ghee, applesauce, egg, and peppermint extract to the dry ingredients and use a spatula to stir it well.
- Pour in the chocolate chips and stir one last time.
- Use a tablespoon or small measuring cup to portion out the cookies onto the baking sheet. You will have about 15 cookies total.
- Bake for 16-18 minutes or until the cookies are browned on top, but not burned.
- Transfer the cookies to a drying rack to cool for 10 minutes before serving.
Recipe inspired by Vanessa Musi’s recipe.
Items recommended for this recipe (some affiliate links included):
- Stir coconut sugar with prebiotics or plain organic coconut sugar
- Otto’s cassava flour (use code CLEANEATING for a 10% discount over $35 and free shipping!)
- Organic ghee from grass-fed source
- Dairy-free chocolate chips
- Organic peppermint flavor
Whatever holiday you celebrate or even if you don’t, I’m wishing you a happy healthy rest of 2017! I will have a few more recipes and posts before the end of the year, and I’m also running a Reader Survey to get your input on what you’d like to see more of next year. There are only 6 questions so it literally takes 1 minute to complete. Do the survey here.
Also, don’t forget to enter my last giveaway of the year which is for a Blendtec Designer 725 series high-speed blender valued at almost $700. This opportunity is open to both US and Canadian residents and you can find the entry link at the bottom of this post. I’ll be picking a winner on 12/29/17!!!
As always, I’d love to have you join my weekly newsletter list which saves you from having to check my site for new content. I also share insider info in that newsletter. Sign-up here; unsubscribe anytime.