Double Chocolate Mint Chip Cookies

Fudgey, chocolate cookies for when you just need a little indulgence in your life.  I made these flourless by using a blend of almond and tapioca flour so they are grain/ gluten-free.  Something to feel a little less guilty about when overloading on the chocolate (my favorite thing to do TBH, I LOVE CHOCOLATE), but you can also sub regular all-purpose flour if you would prefer.  There is a hint of chocolate minty crunch throughout these cookies thank to Madécasse Mint Crunch Dark Chocolate bars.  For the perfect after dinner treat (hello after dinner chocolate mint alternative) or an extra dose of chocolate that you are missing in your life these are a must try.  

You can even sub out different Madécasse chocolate bar flavors, my eye is on the Salted Almond or Honey Crystal versions; all their flavors can be found here.  I recommend taking a look and reading a little about the company as all their products are certified direct trade, which is so awesome for the local communities they work with!  They offer a variety of dark chocolate bars (some are even certified organic!), as well as Madagascar vanilla extract and bean pods, and more.  You can also find them at stores like Whole Foods and Sprouts.

Double Chocolate Mint Chip Cookies
Yields 20
A flourless, gluten-free fudgy drop cookie with hints of mint dark chocolate.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
  1. 6 ounces semi sweet chocolate chips
  2. 2 bars Madécasse Mint Chocolate Crunch bars (roughly chopped into small chunks)
  3. 1 1/4 sticks organic butter
  4. 3 Tbsp fine almond flour
  5. 3 Tbsp Tapioca flour
  6. 1 tsp baking powder
  7. 3 Tbsp unsweetened cocoa powder
  8. Pinch salt
  9. 2 organic large eggs
  10. 2 tsp Madécasse Madagascar vanilla extract
  11. 3/4 cup organic sugar
  1. Preheat oven to 325F.
  2. In a double boiler over simmering water, melt the semi sweet chocolate chips and butter. Once melted, removed from heat and allow to cool slightly while you prepare the other ingredients.
  3. Sift flours, baking powder, cocoa powder, and salt together in a bowl. Set aside.
  4. In an electric mixer beat the eggs and vanilla until evenly blended.
  5. Add in the sugar and blend on low-med speed until thick, approx. 1 minute. Scrape the bowl.
  6. Add in the melted chocolate mixture and blend an additional minute until combined.
  7. Scrape the bowl and add the sifted dry ingredients on low speed until blended. Scrape the bowl with a rubber spatula ensuring ingredients are fully combined.
  8. Fold in Madécasse Mint Chocolate chunks by hand with the spatula until dispersed throughout batter.
  9. Drop the cookie dough onto lined or greased baking sheets by rounded tablespoons at least 2 inches apart.
  10. Bake 14 to 16 minutes until a thin crust forms.
  11. Transfer cookies immediately to a wire rack to cool.
  12. Let cool to room temperature before eating.
  1. I usually bake these on silicone baking mats and find that it is easiest to transfer the cookies to the cooling racks directly on the silicone mats. Because these are delicate cookies when cooling and can crumble I recommend at least baking on and/or placing parchment paper on the wire cooling racks to keep the cookies intact.
That Savvy Life
 A big thanks to Madecasse for providing the chocolate for this recipe!  Check them out for more direct trade chocolate bars in different flavors.