Monday, February 9, 2015

Chocolate Mint Cookies

I love those thin, crispy, chocolate coated, mint chocolate cookies that are sold at certain times of the moms selling them for their daughters (ahem...I think you know the cookies of which I speak.)  I have created a wonderful homemade, allergy friendly version that is delicious, anytime of the year, and perfect straight out of the freezer or refrigerator!  

By ingredients, this Chocolate Mint Cookie recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!  
Click HERE for more information! 


1 cup dairy free margarine, at room temperature
1 cup powdered sugar
1 tsp vanilla extract
1 Tablespoon water
1 cup unsweetened cocoa powder (replace one Tbsp with dark cocoa powder)
3/4 tsp salt
1 1/2 cups all-purpose flour
1 bag dairy free chocolate morsels
½ Tablespoon shortening
1 1/2 tsp peppermint extract

  1. *In the bowl of a mixer, cream together the margarine and powdered sugar.
  2. *Add the vanilla, salt, and cocoa powder.
  3. *Mix in the flour, mixing until dough comes together (my dough was pretty dry). 
  4. *Turn the dough out onto a large piece of saran wrap. With your hands, press the dough together in a ball the best you can. Wrap in saran wrap and refrigerate for 30 minutes to an hour.
  5. Once dough is chilled, preheat oven to 350F. *Roll dough out onto a floured surface (thin, about 1/8-inch) and use a cookie cutter or a small glass to cut circle shapes out of the dough.
  6. Bake cookies on an ungreased baking sheet for 10 minutes before cooling on a wire rack. Once cookies are cooled, melt chocolate and shortening in a double boiler or the microwave, stirring after every 30 seconds so as not to burn. Stir in peppermint extract.
  7. *Using a fork, dip cookies completely in the chocolate, hanging over the bowl to let excess chocolate drip off into the bowl. 
  8. Place cookies on baking sheet lined with wax paper to dry. 
  9. Store cookies between layers of wax paper in an airtight container in the fridge or freezer.

My four year old was my helper for this batch of cookies.  

Even the littlest helpers can do big things in the kitchen with some direction and supervision!

We used this opportunity to reinforce number recognition on the side of the mixer. 

I measured, he added! 

Replace one Tablespoon of unsweetened cocoa powder with dark cocoa powder.

The dough is pretty dry, and takes a little work to bring together into a ball.  

Wrap tightly in plastic wrap in order to prevent any additional drying out. 

He used the 1.5 inch circle cutter to cut the dough. (Click here to see a set similar to ours!) 

In this picture you can see that the circle cutter is pretty tall, easier for little hands to get a good grip on!

I included this picture for a very specific reason: The cookies are not "Pinterest perfect." Moms and Dads, if you're teaching your children to cook and bake, you must let go of perfection.  The ownership and success that children feel over a finished product when you don't swoop in and "fix" it, is really the goal of being in the kitchen together! 

Add the peppermint extract after the chocolate is melted. 

Hold yourself back!  These need to set in the refrigerator! 

Don't forget to check out my cookbooks on Amazon! 
 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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