These Paleo Mint Chocolate Chip Cookies are like little green fluffy clouds of mint! The morsels of dark chocolate complete these cookies, offering a delicious combo! Besides being Paleo, gluten-free, dairy-free, refined sugar-free, and clean-eating, they’re naturally dyed with two secret healthy ingredients! They make the perfect St. Patrick’s Day cookies or Christmas cookies!
Mint and chocolate happen to be two of my favorite flavors, as I’ve mentioned before with my Dark Chocolate Peppermint Andes Mint Paleo Fudge, Paleo Mint Chocolate Chip Ice Cream, and my Paleo Peppermint Patties. 😍🌿🍫 It only seemed fair that I made a cookie recipe incorporating the two—Paleo Mint Chocolate Chip Cookies!!! 😱🤤
I tried to make these as a green Christmas cookie recipe, but sadly the green color completely cooked out of them! 😦 I don’t know how the heck that happened, but I was bummed. The cookies still tasted amazing and had the softest, fluffiest texture! 😋
Needless to say, these Paleo Mint Chocolate Chip Cookies instantly became my new favorite cookie! 😉🍪
Since I failed at the color my first attempt, I decided to give these cookies a second try for the “green” holiday St. Patrick’s Day! 🍀🤗🍀 They totally work as little Grinch cookies for Christmas too! Even Santa will love them. 😆💚🎅🏼🎄
So, you’re probably wondering what natural ingredients make these Paleo Mint Chocolate Chip Cookies green … well, if I tell you, you have to promise to still try them, because it sounds a little off-putting.
Assuming you agree, the answer is: a mix of spinach and mint leaves! 🤯
I swear you cannot taste the spinach at all! Plus, we’re really just using the water that sucks the color from the mint and spinach. So, don’t worry, there’s no chunky or ground up spinach in these! 😏
Just to be safe, don’t tell anyone that they contain spinach UNTIL they have one. 😎 Then, it won’t matter. 🤪 The mint leaves not only add green color, but they also naturally increase the peppermint flavor! I did the same thing with my Paleo Mint Chocolate Chip Ice Cream, which is seriously amazing! 🤤 You need to try it! 🍦
Nevertheless, these Paleo Super Soft Mint Chocolate Chip Cookies, partnered with a cold glass of unsweetened vanilla almond milk, are a great way to reward your kids, while still getting some greens in. 💪 😜 Win win for you, moms and dads! 👍 Of course you can have some too. 😊
As I said earlier, the texture of these cookies is unlike any cookie I’ve tried! They’re so pillowy soft, with crunchy dark chocolate chunks in every bite. 😍😍 So these are definitely for all you soft cookie lovers!
Bite by Michael 😊
You can never go wrong with a mint chocolate chip cookie that’s ridiculously soft, especially when they’re:
- Paleo
- Gluten-free
- Dairy-free
- Refined sugar-free
- Grain-free
- Clean-eating
- Completely guilt-free
- SO delicious!
- Suitable for breakfast, lunch, dinner, and all that lies in between 😈
Even my brother, Michael, loves these cookies and he’s not a fan of mint at all! He says mint should be used for gum and breath mints. 😂 Everyone has different taste 🤷🏻♀️, but if they can sway him into craving cookie after cookie (seriously, I was, like, step away from this sinless snack box. 🤨 Totally kidding! 😂 I’ll share… 😐) then you know they’re the cookie for you! 😉
So instead of just admiring all their green glorious gorgeousness, let’s make them! 🤗💃🏻
Start by boiling the spinach and mint leaves in a saucepan for about 3 minutes and let it cool down for a bit.
Once cooled, transfer the spinach/mint mixture to a small food processor and blend until smooth. It will be a nice dark green color.
Place a strainer over a bowl and pour the spinach/mint water over the strainer. Discard the leftover spinach/mint remnants.
We’re only using the dyed water!
Thereafter, add all the dry ingredients in a large mixing bowl and whisk together.
Then, add all the wet ingredients in a medium bowl (including the dyed water) and whisk together.
Pour the wet ingredients into the dry ingredients and stir until just incorporated.
Magic green powers ACTIVATE! 🧙♀️❇🙌🏼
Following, add the chopped dark chocolate or chips of your choice
and stir them in. I always use my favorite Extra Dark 70% Lily’s Chocolate Bars! They’re THE BEST.
Let the batter sit for 5-10 minutes to allow the coconut flour to absorb some moisture.
Use a cookie scooper or a heaping tablespoon to get dough for each cookie and roll into balls. Set them about 1-2 inches apart on a cookie sheet, lined with parchment paper or a silicone baking mat. The batter will be wetter and fluffy, but you will still be able to roll them into balls. Press and shape the cookies however you want them—they will not spread while baking.
Bake the cookies for 9-12 minutes on 350°F or until the bottoms have browned and carefully move them to a cooling rack. The cookies will still be very soft.
Once they cool down a bit, it’s time to take a bite of a warm Paleo Mint Chocolate Chip Cookie!
Make this St. Patrick’s Day your lucky day and bake some of these Paleo Mint Chocolate Chip Cookies! 🍀You won’t regret it. 😊 If you do, don’t forget to snap a picture 📸 and share it with me on social media, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets! 😘 I’d love to see your green creations! 💚#becausesinlessisdelicious #TripleS #sinlesssunday
- 1 ½ cups blanched almond flour (168g)
- ¼ cup + 2 tablespoons coconut flour (mine was 48g, but check your label because brands can vary)
- 1 tablespoon tapioca starch/flour (about 7g)
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking powder
- ¼ teaspoon sea salt (or to taste)
- 1 large egg, room temperature
- ½ cup pure maple syrup
- ⅓ cup organic unrefined, extra virgin coconut oil, melted and cooled (74g)
- 1 ½ teaspoon peppermint extract (or to taste)
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate chunks/chips (90g) (Lily's chocolate bars are my favorite!)
- 2 cups fresh spinach, firmly packed
- ½ cup mint leaves, loosely packed
- 1 cup filtered water
- Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
- Thereafter, start by making the green dye by boiling the spinach and mint leaves in a saucepan for about 3 minutes and let it cool down for a bit.
- Once cooled, transfer the spinach/mint mixture to a small food processor and blend until smooth. It will be a nice dark green color.
- Place a strainer over a bowl and pour the spinach/mint water over the strainer. Discard the leftover spinach/mint remnants. We’re only using the dyed water!
- Next, add all the dry ingredients in a large mixing bowl and whisk together.
- Then, add all the wet ingredients (including the green water) in a medium bowl and whisk together.
- Pour the wet ingredients into the dry ingredients and stir until just incorporated.
- Following, add the chopped dark chocolate or chocolate chips of your choice.
- Let the batter sit for 5-10 minutes to allow the coconut flour to absorb some moisture.
- Use a cookie scooper or a heaping tablespoon to get dough for each cookie and roll into balls. The batter will be wetter and fluffy, but you will still be able to roll them into balls.
- Set the cookies about 1-2 inches apart on the cookie sheet. Press and shape the cookies however you want them—they will not spread while baking.
- Bake the cookies for 9-12 minutes on 350°F or until the bottoms have browned and carefully move them to a cooling rack. The cookies will still be very soft.
- Once they cool down a bit, it’s time to take a bite of a warm Paleo Mint Chocolate Chip Cookie! Enjoy! 🙂
These freeze great for up to 3 months! 🙂
P.S. Thank you for the new staging items, Mom! ❤
These are both refreshing and delicious. 🍀🍪🤤 Still can’t believe they have spinach—I can’t taste it at all. 🌟🌟🌟🌟🌟
Aw thank you! 🤗 I still can’t believe you love them so much! 😂