Nicole MacPherson: Meatless Mummy Con Carne


Seriously Good Gluten-Free Vegan Peppermint Almond Cookies

Gluten? What's Gluten?

mint chocolate almond cookies

I’m fairly new to the world of gluten-free baking; I’m more of a gluten-ful girl, to be honest. However, I have friends with Celiac disease and friends who avoid gluten and wheat, and I like to accommodate them when making treats, especially around the holidays. Should we exclude people from holiday cookie exchanges and treat sharing, just because of the inability to eat gluten? No! We should not!

Great Gluten-Free Desserts You Don't Want To Miss

Enter this cookie recipe, which is not only gluten-free, but is also vegan and packed with protein, fibre, and mint chocolatey deliciousness. It’s simple to make with ingredients that are easily found in any grocery store. Whip up a batch of these, and all your friends—the gluten-free and the gluten-ful alike—will be sharing in the holiday spirit, holding hands in a circle like the Whos down in Whoville.

A note about these cookies: they are delicate little snowflakes that require care when storing. They need to be keep in an airtight container with wax paper between each layer of cookies to avoid sticking together, unless you like eating cookies in stacks of fours and fives—in which case, by all means, store them however you wish.


2 tablespoons ground flax
6 tablespoons water
1 cup dark chocolate chips
2 tablespoons coconut oil
1 1/4 cup (100 gram package) ground almonds
1/4 teaspoon sea salt
1/2 cup granulated sugar
1 teaspoon peppermint extract
icing sugar for rolling

  Whisk together ground flax and water; refrigerate for 15 minutes.

  In the top of a double boiler, melt together chocolate chips and coconut oil, stirring often. Alternatively, use the microwave and stir every 30 seconds until chocolate chips are melted and smooth.

  Remove from heat, if using the double boiler, and stir in the ground almonds and salt.

  Whisk together sugar and flax mixture. Add peppermint extract and almond mixture. Refrigerate for 3 hours until firm enough to handle.

  Preheat oven to 350 degrees and line two baking sheets with parchment paper.

  Roll dough into balls 1 inch in diameter, then roll in icing sugar. Space out on baking sheet with a minimum of 2 inches between dough balls. The cookies flatten and spread a lot—you want them to be very spaced out (like Spicoli).

  Bake 13-15 minutes until firm around the edges. Allow to cool completely before removing from the baking sheets. These cookies are very fragile! Be gentle!

Yield: 24 marvelous cookies

Adapted from Canadian House and Home