When people find out my dietary restrictions or that I can’t have certain things they might consider indulgences, they apologize. So, the next thing out of my mouth is that I usually just make things myself at home. To which they apologize again. And then I practice some self confidence and assure them that what I make is loads better than most things I can buy. And that my friends is the honest truth.
One of the reasons I started the baking business side of sweet miscellany was to offer people with allergies and dietary restrictions not only an option, but a damn good one. What’s the point of eating a mediocre cookie because it’s the only vegan/gluten free option? It just leaves you unfulfilled and kind of bitter. And for me it leaves my sweet tooth raging even harder than before.
So, in an effort to spread the love to my other special diet peeps, I’m gifting you these lovely cookies. I’ve had these on my to-do list for a while so when my newly planted peppermint started really bushing out this past week, I decided it was time to whip these up. These cookies are cakey and tender thanks to the oat flour and they even have the ability to cool you down on a hot day thanks to the bits of fresh mint. Since you can never go wrong with a little toasted coconut, I threw some of that in there, too. I think this might be my new favorite cookie (at least until I get back in my kitchen laboratory again) 😉
Fresh Mint & Toasted Coconut Chocolate Chip Cookies
110g oat flour
20g almond meal/flour
1/2 tsp baking powder
1/8 tsp sea salt
20g (1/4 cup) toasted shredded coconut (unsweetened)
1 tbsp chopped fresh mint leaves
60g solid coconut oil
20g (1 tbsp) unsweetened applesauce
50g coconut sugar
1/2 tbsp flax seed meal + 1 tbsp hot water
1 tsp vanilla extract
3 tbsp mini chocolate chips or chopped chocolate chunks
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Mix together the flax and water and set aside to thicken. Whisk together the flours, baking powder, and salt in a medium sized bowl. When combined, mix in the toasted coconut and mint. In the bowl of your stand mixer, combine the solid coconut oil, applesauce, coconut sugar, and vanilla. Beat until the mixture becomes a bit lighter in color, then add the flax mixture. After you’ve added the flax mixture, gradually add the dry ingredients. Once your dough forms, turn off the mixer and fold in the chocolate chips by hand with a spatula or wooden spoon. Scoop spoonfuls of the dough onto your prepared sheet (leaving at least an inch between each cookie). I like to use a small 1 oz cookie scoop for this step to make them all the same size. Bake the cookies for 15 minutes or until the edges/bottoms are golden brown. Cool on a rack for at least 15-20 minutes before serving/eating. Makes 12-15 small cookies.