Chocolate Mint Raw Vegan Cookies


August 3, 2011

These chocolate mint raw vegan cookies are bit-sized pieces of heaven. They’re hard to stop eating, and are gluten-free, grain-free, and paleo-friendly.

Chocolate Mint Raw Vegan Cookies

These chocolate mint raw vegan cookies are bit-sized pieces of heaven. But, they’re hard to stop eating, and will kick even the most disciplined chocoholic into an over indulgent coma.

But for those of you bold foodies who are happy to indulge your addiction I will continue.

The best thing about these raw vegan cookies? They’re super easy to throw the batter together in your food processor, and they’re gluten-free, grain-free, and paleo-friendly.

The worst thing about these cookies? They can take up to two days to dehydrate. I know….torture! But if you’re prepared to be patient, your discipline will be rewarded.

The one saving grace? You can eat the raw cookie dough…..

Ah…..yep….I’ve done that on more than one….or two….or three occasions….

How to make these cookies without a dehydrator.

If you don’t have a dehydrator, preheat your oven to 300 F, place the cookies in, close the oven door, and then turn off the oven and allow the oven to cool with the cookies inside. This yields a cookie with a similar texture to the dehydrator and takes a lot less time. They just won’t be “raw”.

Dehydrator or no dehydrator, make a date with these chocolate mint cookies, and you will not be disappointed.

Other Dehydrated Sweet Treats

Dehydrated Coconut Apricot Oatmeal Cookies
Dehydrated Cranberry Raisin Oatmeal Cookies
Dehydrated Raw Chocolate Cookies
Dehydrated Raw Lemon Macaroons
Dehydrated Maple Cinnamon Almonds

Let me know what you think of this recipe in the comments!

Your feedback is important to me, and it helps me decide which recipes to post next for you.

 

Chocolate Mint Raw Vegan Cookies

These chocolate mint raw vegan cookies are bit-sized pieces of heaven. They're hard to stop eating, and are gluten-free, grain-free, and paleo-friendly.

Prep Time 30 minutes
Total Time 30 minutes
Servings 48 small cookies
Author Tess Masters

Ingredients

Instructions

  1. Throw all of the ingredients into a food processor fitted with the s blade, and and pulse until the mixture forms a ball.

  2. Place the mixture between two pieces of parchment paper and with a rolling pin, flatten the batter into an even 1/4-inch layer.
  3. Using a small 1-inch round cookie cutter (or the top of a shot glass), cut the batter into small circles. You should have about 48 small bite-sized cookies. 
  4. Place the cookies on mesh dehydrator sheets, and dehydrate at 115 degrees for about 48 hours until dry. Store in a sealed container in the fridge. (Because of the coconut oil, the cookies will melt slightly at room temperature.) 

Recipe Notes

​*If you don't have a dehydrator, pre-heat your oven to 300°F (150°C), placing the cookies in, closing the oven door, turning the oven off, and allow the cookies to bake in the oven until it's completely cooled. 

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 8

  1. These were amazing! They taste like Girl Scout Thin Mint cookies! Even my mom who does not understand my vegan, raw, and gluten free lifestyle thought they were great! For anyone who doesn’t use like to use agave, (like me), you can substitute coconut nectar and it still tastes amazing!

  2. So so yummy! Can’t go wrong with mint and chocolate! I was a witness to these divine creations and a divine Mr Darcy too! This recipe is a must!

  3. Haven’t even put them in the dehydrator and already in LOVE with them. Me and my two kids had a finger full before we rolled them out , both of my kids were so happy. Our new favorite cookie! 🙂

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