In honour of the public's great love for all things chocolate and mint flavoured, today has been dubbed Chocolate Mint Day.
We found the perfect, slightly healthier version of an Irish favourite, the Viscount cookie, provided by model turned dietician Rozanna Purcell. As it's paleo, gluten-free and dairy-free, this cookie is sure to cater to almost all tastebuds.
Chocolate Mint Cookie Recipe
For the cookies:
- 2 cups almond flour
- 3 tbsp. coconut oil – at room temperature
- 1 egg
- 3 tbsp. maple syrup/ raw honey
- 1/2 tbsp. vanilla powder or 1 tsp. vanilla essence
- Pinch of sea salt
For the mint layer:
- 4 tbsp. coconut purée or Virgin coconut oil
- 1 tbsp. raw honey/maple
- 1/2 capful of spearmint or peppermint extract
For the coating:
- 70% dark chocolate, melted
Chocolate Mint Cookie Recipe - Method
- Preheat oven to 180ºC/350ºF. Line trays with parchment paper.
- Make the cookies first: Using your hands, rub the coconut oil in with the flour until it's almost like fine crumbs. Add the rest of the cookie ingredients and mix using your hands until it forms a wet dough.
- Sprinkle a chopping board or counter-top with almond flour, then tip out the mix. Knead lightly a couple of times, then pat down the dough until it's about 1/2 inch thick. Use a round cutter to cut cookies out of the dough, repeat until all the dough is used.
- Using your thumb, make a well in the centre of the biscuit, but be careful not to pierce the whole way through. Place the cookies on the lined trays and bake in the oven for 20 minutes.
- Place all the ingredients for the mint layer into a bowl and mix together until completely smooth.
- Once the cookies have cooled fully, fill in the thumbprints with some of the mint paste and dip into the melted dark chocolate.
- Place in the fridge until the chocolate has set, then serve
* Originally published on our sister website IrishCentral in 2016.
Read more: Mint Julep