Chocolate Covered Mint & Chocolate Cookies






  I recently connected with a community of inspiring individuals and was invited to share on Something Lovely, a website crafted by Holly Wooten to chronicle her pursuit of and inspiration from all that's lovely in life. Her happiness and positive vignette of life's beauty is contagious. Her aspiration of finding all that's lovely in everyday life is one we could all stand to adopt into our day to day existence.



  In the words I shared on Holly's blog, I discussed what handwritten letters mean to me. There is something about opening your mailbox to find a letter-be it an envelope addressed to you, a postcard, or package, full of thoughtful words in unique penmanship.



  I recently received a heartfelt letter handwritten by the woman behind West Heritage on handmade paper crafted of kozo by the talented couple behind Share Studios in Maine.  I was swept off my feet. Codi’s words and Stephanie’s handcraftsmanship are ethereal. These women are thoughtful, genuine, and inspiring, and they have pulled me deeper into the art and pastime of letter-writing.



  In addition to these creative spirits, I have also had the pleasure of getting to know a handful of unique and talented women that the lovely author of this blog introduced me to: Holly - the brilliant mastermind of Something Lovely, from the state that produces our beloved Bourbon, Briana - pursuing her photography business Life Tales in Sweden, Jessica - a Hawai’i blogger with a passion for beauty and food, and Austrailia-based Bethany Jae and her brainchild The Free Woman; a revolution of the feminine heart.



  Though I have only briefly gotten to know this band of creatives, I am filled with inspiration from their talents and positive energy and encouragement.
  To pass on this contagious inspiration, I am sharing a recipe that very closely resembles-in texture and flavor-the infamous thin mint cookie.
  These tasty gems are made of simple ingredients, they are gluten free, dairy free, egg free, soy free, and full of delectable texture and fresh minty chocolatiness.







Chocolate Covered Mint & Chocolate Cookies
makes about 2 dozen cookies

chocolate cookies 
-1/4 cup melted coconut oil
-1/4 cup maple syrup
-1/4 teaspoon sea salt
-1 Tablespoon vanilla extract
-1 teaspoon peppermint extract
-1/2 cup powdered cocoa or cacao
-1/2 cup sweet white rice flour
-1/4 cup arrowroot starch

chocolate coating
-1 1/2 cups chocolate chips
-2 Tablespoons coconut oil
-1 teaspoon peppermint extract

1. Beat coconut oil and syrup at low speed until combined. Add salt, extracts, and cocoa, beat until consistency of frosting. Add flour and starch, beat to combine.
2. Roll into a log about 2" in diameter. Wrap in plastic wrap and freeze 15-20 minutes. 
3. Preheat oven to 350F and line baking sheet with parchment paper or non-stick liner.
4. Remove cookie dough from freezer and cut into 1/4" thick slices. Place evenly on prepared baking sheet and bake in preheated oven 12 minutes.
5. Heat chocolate chips, coconut oil, and peppermint extract in double-boiler (you can use a heat-proof bowl that fits snugly over on top of the pot) over simmering water until just melted. Remove from heat.
6. One at a time, drop the cookies into the melted chocolate. With a fork, spoon out each cookie and shake off the excess chocolate. Place the dipped cookie back on the baking sheet and repeat for the rest of the batch. Place in freezer for twenty minutes or so until firmed up, remove and enjoy.

notes:
Store in refrigerator for up to a week, for longer, store in freezer.





Mangia! Mangia!