The other day I was wandering around Home Goods and found myself way more interested in the massive displays of peppermint bark, peppermint bark covered Oreos, and peppermint bark truffles than what it was I came for.
I walked out, almost pouting, telling myself, “too early.”
But not to early to go home and make the Chocolate Covered Mint Patties from my dear friend Hallie Klecker’s new book, Super Healthy Cookies.
When Hallie, creator of the gluten-free and dairy-free blog Daily Bites and author of The Pure Kitchen, announced that she was writing this book, my first thought, per usual, was, “Why are all the good book ideas taken?!”
And my second thought was, “I can’t wait to get my hands on it!”
I know what some of you are thinking. Super Healthy Cookies sounds like Super Tasteless Cookies. Or Super Why-Would-I-Bother-Cookies because When I Eat Cookies I Eat the Real Thing. So maybe these cookies aren’t your mama’s cookies because she didn’t bake with wholesome nut flours, unprocessed whole grain oats, natural sweeteners like coconut and maple syrup, or heart-healthy fats like coconut oil.
But if your mama’s cookies spanned the range of chewy, chocolatey, crisp, crumbly; if they were utterly addicting; and if she had the perfect cookie for every occasion, then perhaps these are very much like her cookies.
Except that you can eat them for breakfast and not feel the least bit guilty.
Don’t let the title fool you into thinking there’s anything you won’t love about these cookies. But do go ahead and fool your friends. Feed them Hallie’s Maple Oatmeal Raisin Cookies (gluten-free and vegan) and they will never know that they’re not munching on mouthfuls of their childhood favorite, perfectly seasoned with cinnamon and bursting with hearty oat texture. And watch their face delight in disbelief that there’s no butter or sugar. Am I the only one that gets a kick out of such a thing? Then make a second batch all for yourself because you’ll be so sad that they disappeared so quickly. Trust my experience.
And before Thanksgiving rolls around, you’ve got to try her Pumpkin Bars with Pecan Oatmeal Crust. If you’ve ever been known to eat a slice of pumpkin pie for breakfast, you’ll be thankful to have these in your fridge, and amazed at how healthful such a special treat can be.
But listen. You’ve already seen a ton of pumpkin all over this foodie blogosphere for the past month (or two?) and that’s not ending any time soon. So I’m breaking it up with a chocolate treat. Chocolate is always in season. And despite the fact that Starbucks only markets their Peppermint Mocha during the holiday season, the combination of mint and chocolate is in style any month of the year. (I have fond memories of splitting a box of Junior Mints with my best childhood girlfriend every time we went to the movies.)
While perhaps more of a “candy” than a “cookie”, these no-bake freezer treats do belong firmly planted on any holiday tray. Just don’t expect them to last long! Their luxuriously smooth mint-chocolate coating wrapped around chewy dark chocolate is enough to make you go “wow.” And then grab another.
Super Healthy Cookies contains 50 gluten-free and dairy-free recipes for cookies, bars, and no-bake treats. Many of them are egg-free and/or grain-free too. There are recipes for fruit-lovers and chocolate-lovers alike, those who love sophisticated flavor combinations and others who prefer the classics.
Want your own copy?
Of course you do! Hallie is generously providing a giveaway for one lucky reader. To enter, leave a separate comment for each of the following:
Giveaway will close Wednesday, November 7th at 11:59EST. Winner will be chosen at random and notified by email. If winner does not respond within three days, an alternate winner will be chosen. No purchase necessary.
Chocolate Covered Mint Patties
Yield: 15 patties
Luxuriously smooth mint-chocolate coating wrapped around chewy dark chocolate. Vegan, grain-free, and naturally sweetened.
1 cup raw walnuts
1/2 cup (packed) pitted dates
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons virgin coconut oil, room temperature (not melted)
3 ounces unsweetened baking chocolate, chopped
3 tablespoons maple syrup
3 tablespoons virgin coconut oil
3/4 teaspoon natural peppermint extract
To make the patties:
Place the walnuts and dates in the bowl of a food processor fitted with steel blade. Process until the nuts and dates are finely ground and form a soft paste, about 1 minute. Add cocoa powder and salt and process again to combine. Lastly, add the coconut oil and process again for a few long pulses until a rough dough forms.
Line a rimmed baking sheet with parchment paper. Using a small cookie scoop (about 1 tablespoon) drop rounds of the chocolate walnut mixture onto the sheet. With moistened fingertips, flatten into patties. Freeze for 25-30 minutes.
Prepare the chocolate coating:
In a small saucepan over very low heat, melt the chocolate, maple syrup, and coconut oil, stirring until smooth. Turn off heat and stir in peppermint extract. Transfer to a small, shallow bowl.
Remove the patties from the freezer. Using a fork, dip the patties one by one into the chocolate and lift out, gently shaking off the extra chocolate. Slide the chocolate covered patties back onto the parchment-lined sheet. Freeze again until set, about 20 minutes.
Store patties in an airtight container in the freezer.
Slightly adapted from Super Healthy Cookies, reprinted with permission.