One bowl. Gluten free. Vegan. Soft baked. Minty mocha goodness. All of this in your mouth in under 15 minutes.
Chew has gotten me hooked on scented candles. The two of us went nuts at Bath & Body Works over the Christmas season. We got matching mint mocha bark candles for our apartments. I feel out of place burning Christmas candles in the middle of January, so the reminder of that candle will have to wait a year to be burned again. You know when candles smell so good you wish you could eat them? Well, these cookies will satisfy the urge to take a bite out of a mint mocha bark candle. Except they taste much better than wax (I would presume) and much healthier (definitely true). A batch of these freshly baked cookies will also perfume the house with the wonderful smell of mint mocha, without having to burn a Christmas candle at an awkward time of year.
- ½ cup oats*, ground into flour
- ¼ cup quinoa, ground into flour
- ¼ cup cocoa powder
- ⅓ cup coconut sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp espresso powder
- A pinch of pink Himalayan salt
- ¼ cup coconut oil, melted
- ½ tsp pure vanilla extract
- ½ tsp pure peppermint extract
- 1 to 2 tbsp water
- ⅓ cup mint chocolate chips**