Paleo Valentine Mint Cookies

If you are looking for a healthy option for a sweet minty treat this winter, then you may just love these paleo valentine mint cookies!

As you may know, I am very passionate about healthy eating. My husband and I try really hard to prepare meals (and treats) for our kids that are equal parts yummy and good-for-you. Even during special times, like Valentine’s Day, we enjoy preparing food that our kids will be excited about and that align with our way of eating. These Paleo Valentine Mint Cookies are just that – healthy and yummy!

You can imagine my great delight when I discovered this recipe from one of my favorite cookbooks called, Super Paleo Snacks. This is a cookbook that we use all the time and I highly recommend it if you are interested in clean eating! I recently shared this yummy treat from the same cookbook and you guys loved it!

Today, I am sharing another yummy recipe from the same cookbook … but I am putting my own spin on it. For the past several years, I have taken their recipe for clean thin mints and I turn them into little hearts. I am excited to do it again this year! It is a little messy to make – but they are totally worth the effort! I promise, you will enjoy this clean paleo valentine mint cookies!

Paleo Valentine Mint Cookies

Ingredients

• 1/3 Cup plus 3 TBS grass-fed butter
• 1/4 Cup maple syrup
• 1/4 Cup raw cacao powder
• 1 tsp peppermint extract
• 1 egg
• 3/4 Cup coconut flour
• 11/2 Cup dark chocolate chips
• Heart Cookie Cutter

How To Make Them

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To begin, mix 1 1/2 cups of butter, maple syrup, cacao powder, baking soda, and peppermint extract in a bowl and blend those ingredients in a bowl with a hand mixer or a whisk. In a separate bowl, beat the egg and then add it to the butter-syrup mixture and stir until a soft batter forms. Next, add in the coconut flour in small amounts until it is all combined.

Next you want to roll out your batter between two sheets of parchment paper until you reach a uniformed thickness. You want to aim for the thickness of about 1/4 of an inch. (Coconut flour can be fragile so you wnat your cookie to be thick enough that it won’t fall apart.) Place your layer of batter on a lined cookie sheet and let it cool in the refrigerator for about 30 minutes.

While the batter is sitting in the refrigerator, go ahead and preheat the over to 350. Once the batter has hardened, begin cutting out your hearts from the dough using your cookie cutter. As you go, place you hearts onto a cookie sheet that is lined with parchment paper. (If you don’t want to want to waste any dough, you can combine any scraps, roll it out to form a new layer of dough, and make then stamp out more hearts.). Once your cookie sheet is filled, you will bake your cookies for 7 to 9 minutes. If your cookies are very think then you will want to add more time – you want your cookies to set. Once out of the over, allow your cookies to cool for about 30 minutes.

You will want to prepare the chocolate topping next! To begin, take a saucepan and fill it with water and bring it to a boil. While that is heating up, in a heat-safe bowl, combine the extra butter (3 TBS) and the chocolate chips. Once boiling, place the bowl over the saucepan and allow the chips and butter to melt. You will want to stir this often. Before the chocolate/butter mixture is completely melted, remove the bowl from the heat and stir it until it is smooth.

Once the mixture has cooled, you will dip your cookies into the chocolate. Once you have dipped a cookie (this will be very messy), place it onto a cookie sheet. I covered my cookie sheet again with parchment paper for easy clean up. Once you finish adding chocolate to all of the the cookies, place the baking sheet in the fridge so they can harden up. (SHHHH – wanna hear a dirty little secret – sometimes I add a ton of chocolate to a few of these and hide them just for me! Don’t tell my kids!)

NOTE: Be careful when dipping each cookie into the chocolate. If you submerge them too deep, they will crumble. I have found that just lightly skimming the top works best. I would suggest trying this with a ‘broken’ or ‘imperfect’ cookie first until you get the hang of it!

Variations: You could top your cookies with sprinkles. we use these from amazon. Also, if you did not want to dip your cookies, you could simply drizzle some of the chocolate/butter mixture on top.

Storage

Store your cookies in a sealed container in the fridge or freezer.

Valentine’s is the season of LOVE and I love cooking healthy food options for my family. I hope that you find these little paleo valentines mint cookies to be appetizing and if you choose to make them then I hope you will enjoy them as much as we do. I am wishing each of you a very happy Valentine’s Day!

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