"Even when the rainbow seems to pass right by me....I'm still finding Gold in the clouds....."

27 December 2016

Mint Chocolate Truffle Cookies

My family loves it when I bake Christmas cookies.  I used to do 8 different kinds of cookies when the girls were little!

Nowadays, since we all eat a bit more nutritiously and are cutting down on refined sugars, I only make 2 different kinds for the December holidays.  Plus my famous fudge.

Here's the recipe that several friends and family members have been asking for.  I have tweaked the recipe, below, from the original which did not call for mint chips. I also replace 2 of the eggs with ground flaxseed/water but if you want the extra cholesterol just use an egg where it says flaxseed.  You can replace the vegan butter with dairy milk butter as well.

the key ingredient!!

Faith's Chocolate Mint Truffle Cookies

4 squares (1 oz each) unsweetened chocolate
2 c. creme de menthe chocolate chips, divided
1/3 c.vegan butter (we use Earth's Balance Original)
1 c. sugar
2 "flaxseed eggs"
(2 tbl ground flaxseed with 6 tbl cold water, stir and let sit 10 min)
1 egg
1 1/2 tsp vanilla extract
1/2 c. whole wheat white flour
2 Tbl baking cocoa
1/4 tsp baking powder
dash of salt
confectioners (powdered) sugar

  • In a glass bowl place the unsweetened chocolate and ONE cup of the chocolate chips plus the butter; microwave for 1-2 minutes until melted and stir well.
  • In a mixing bowl, beat sugar and "eggs" for about 2 minutes
  • Add in the vanilla and chocolate mixture.
  • Stir in the flour, baking cocoa, baking powder and salt.  MIX WELL!
  • Stir in the remaining cup of chocolate mint chips
  • Cover bowl with foil and let sit in fridge for 3 hours.
  • Remove bowl and shape dough into 1 inch balls placing on lightly greased baking sheet.  TIP:  flour your hands!!
  • Bake at 350 degree oven for 10-12 minutes.  Ours took just 10 minutes as the oven was preheated.  Cookies should be slightly puffy and NOT dark brown on the bottom.
  • Let cool on waxed paper and once they are cool, dust with powdered sugar.
These are very rich and decadent and can be frozen for up to 3 months in a freezer baggie.  I divide half the cookies and keep some out while freezing the rest.

We like them with steaming cups of cinnamon chai tea or Holiday Blend Green Mountain coffee.


as with all of the recipes/posts under the "faithfixes" label, you do have permission to print and copy this recipe.


Melanie Lopata said...

I actually ordered cookies this year. They were homemade; a friend has a baking business. I didn't want to bake this year. But these look great. I'll print the recipe for my friend HA!!!

Susanne said...

I loooove Andes mints so I know I'll like these!

Deb said...

Going to give these a try! Thanks for taking the time share the recipe!

Connie Marie said...

busy, busy :D
Looks yummy. I have noticed my family is not eating like they used to and they leave all the goodies with me when they leave from family get togethers!