Mint Chocolate Cookie Bars (Gluten-Free Diary-Free)
Consider these an elevated gluten-free and dairy-free thin mint cookie. These are thick, fudgey, minty, extremely chocolatey, and very rich. I hope you love them!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ½ cup Cacao Powder
- ⅔ Cup Brown Sugar (dark or light works)
- ⅓ Cup White Granulated Sugar
- 1 Cup Vegan Butter (softened)
- 11 oz Dairy-Free Dark Chocolate Chips (1 bag)
- 1 Large Egg
- 1 Tsp Peppermint Extract
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Pinch Sea Salt
- ½ Cup Dairy-Free Milk Chocolate Chips
- + Sea Salt for topping (optional)
Instructions
- 1
Preheat oven to 350°F
- 2
In a medium bowl, mix together flour, cocoa powder, baking powder, and baking soda until evenly combined. Set aside.
- 3
In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract, peppermint extract, and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
- 4
Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
- 5
In a medium, oven-safe bowl, Melt dairy-free dark chocolate chips. Let cool for 2-3 minutes if chocolate is hot. Add to dough and mix until combined.
- 6
Fold in milk chocolate chips.
- 7
Line baking dish with parchment paper.
- 8
Add dough to baking dish and spread into an even layer.
- 9
Bake at 350°F for 30 minutes or until edges are slightly crisp brown and the cookie is cooked to your liking.
- 10
Top with sea salt immediately after baking (optional), then set aside and allow to cool.
- 11
Cut into squares.
- 12
Enjoy!