Note from Rebekah – This is a guest post written by Sarah Anderson, my Solidarity Sister. We have been blog partners for this month – learning from each other and giving encouragement. If you are interested in becoming a Solidarity Sister, click on the button below for more info.
It’s dinnertime on the home front. The kids menu boasts of macaroni and cheese with a side of veggies. At the meal’s completion, the macaroni and cheese is gone, but the vegetables remain. The pattern repeats itself; the kids won’t eat the healthy stuff. So be the hero in your mind and theirs with these Grain-free Mint Chocolate Chip Cookies.
Cookies, candy, crackers, pretzels and chips are on every side at the store, staring at your kids, begging to be purchased. At home they plead to eat it, not giving the carrot sticks and apple slices a second thought. At the pediatrician’s office when asked about the kids’ diet, you shudder, knowing they haven’t eaten their fruit and veggies like they should. So don your hero cape and feed them these Grain-free Mint Chocolate Chip Cookies with a cup of fresh mint hidden in them! Note: Mint is safe for children when used in cooking!
Melt two tablespoons of butter over low heat. Then add fresh mint leaves. Mash with potato masher until dark and limp. Place lid over pan and infuse for 15 minutes. Strain. 
Toss flours with a couple of forks. This is very important for grain-free, gluten-free baking.
Stir in soda and salt. Set aside.
Cream softened butter with sugar and vanilla. I just used my hand mixer – my favorite kitchen appliance.
Beat in eggs, one at a time. Add in the strained mint. The beaters will make the mint leaves smaller than you could mash them with the potato masher, helping them hide better.
Carefully fold in the chocolate chips.
Chill dough in the refridgerator for at least one hour. For me this was the difference between flat cookies and crispy, chewy ones.
Heat oven to 375 degrees. Place parchment paper on your cookie sheet. Shape dough into balls and bake for about 10 minutes. Cool in pan for a few minutes, then finish cooling on rack.
Grain-free Mint Chocolate Chip Cookies
2 T. butter
1 c. fresh mint leaves
1 c. + 2 T. almond flour
3/4 c. tapioca flour
1/4 c. + 1 T. coconut flour
1 t. soda
1 t. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
2 c. semi-sweet chocolate chips
Melt two tablespoons of butter over low heat. Then add fresh mint leaves. Mash with potato masher until dark and limp. Place lid over pan and infuse for 15 minutes. Strain.
Toss flours with a couple of forks. Stir in soda and salt. Set aside.
Cream softened butter with sugar and vanilla. Beat in eggs, one at a time. Add in the strained mint.
Carefully fold in the chocolate chips. Chill dough in the refridgerator for at least one hour.
Heat oven to 375 degrees. Place parchment paper on your cookie sheet. Shape dough into balls and bake for about 10 minutes. Cool in pan for a few minutes, then finish cooling on rack.
I got my inspiration for this recipe here. Mint has some amazing benefits, you can read about them here. Want another recipe with chocolate chips? Find it here.
Author Information
Sarah Anderson is a Registered Nurse that blogs about natural remedies and all things herbs at Thyme to Embrace Herbs. You can follow her at Thyme to Embrace Herbs, Facebook, Twitter, Pinterest, or Bloglovin.
oooh I will have to try this recipe! Thanks so much for sharing!