Fresh mint, chocolate chips, and kale! This recipe for mint chocolate chip cookies gives a healthy twist to a classic flavor!
Mint Chocolate Chip
This recipe was inspired by my two-year-old and her love for our Melissa and Doug ice cream set. It’s a cute toy, but it always makes me so hungry, especially for a big scoop of mint chocolate chip. Fortunately, these mint chocolate chip cookies with fresh mint and (couldn’t help it, had to add it) kale are the perfect alternative to all those mint chip desserts that are usually loaded with sugar and artificial ingredients. If you’re a fan of mint and chocolate, this is definitely the cookie for you.
Egg free? Of course! Sub out the egg for a chia egg!
Paleo/Refined Sugar-Free? Substitute cacao nibs for the chocolate chips. Or, as my four-year-old prefers, eat these without the chocolate chips. They are still delicious!
Not sure about the kale? I promise you can’t taste it. But, if you prefer, you can leave it out. Your cookies will just have a lighter shade of green.
Sometimes it’s fun to just eat a cookie. And, it never feels bad to balance a treat with a few healthy greens. I hope you love these mint chocolate chip cookies as much as we do!
Thanks for stopping by!
Mint Chocolate Chip Cookies (Gluten-Free and Dairy-Free)
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Place kale and mint in a food processor and process on high for one minute.
Add the maple syrup, egg, and vanilla to the food processor. Process on high again for one minute.
Add the dry ingredients to the food processor. Process on the dough setting (or lowest setting) for one minute.
Open the food processor and remove the blade. Stir in the chocolate chips.
Using a spoon, scoop and place 12 balls of dough on the prepared cookie sheet.
Bake for 10-12 minutes. Remove from oven and let cool.
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