Chocolate Mint Filled Cookies
These Chocolate Mint Filled Cookies are chocolaty, soft, and filled with a creamy cashew mint filling. They will satisfy your cravings for mint chocolate chip! Don’t eat the whole box of thin mint cookies, reach for something better. These cookies are made with healthy black beans, no refined sugar, and are vegan and gluten free.
What Ingredients Are In Chocolate Mint Filled Cookies
As I said above, these cookies are made with black beans. You may want to stop reading this and move on to another recipe when you hear that, but hold on a minute. You would NEVER guess that beans are in these cookies. The beans give the batter some structure and are loaded with protein and fiber. They also serve as a nice canvass for the cacao powder and sweet minty goodness.
These cookies are sweetened with banana which also is used as a binder in conjunction with a flax seed egg. There is also 1/4 cup of maple syrup and a half cup of vegan chocolate chips in the cookie batter. The cashew mint filling is made with cashews blended to a creamy texture. I also used fresh mint to add some real deal mint taste. There is about 2 Tbsp of fresh spinach blended up, but don’t worry. This is only used to achieve that beautiful green color and does not taste at all. There is also 2 Tbsp of agave nectar to give it a natural sweetness.
Use oat flour with a smidge of coconut flour to make these a nice soft texture while being gluten free. I like to grind up my own oat flour by taking some rolled oats and placing them in my mini food processor. I love the nutrition it adds to the cookies as well.
How To Assemble Chocolate Mint Filled Cookies
Once the batter is mixed up, place it in the freezer for about 30 minutes to allow it to firm up. This will help you work easily with it later. Use a non-stick mat on a baking sheet or line your sheet with parchment paper. Using a mid sized cookie scoop, scoop about 12 evenly sized balls onto the sheet. Leave some dough for a future step. Make a well or divot in each ball.
Next you just place a small amount of the cashew mint filling in each well. Using the leftover dough, pat a thin “top” the size of the cookie and place it over the top of the cookie to “cap” off the filling. Use your fingers to smooth the sides together.
Then, all you do is bake them and allow to cool. I like to make a little extra filling to spread on top of each cookie for added mintiness. Delicious!
How To Store
Store the cookies in an air tight container in the refrigerator for up to a week. You can also freeze them for a few months. Thaw in refrigerator before eating. I like them best on the day of baking after refrigerating for about 30 minutes.
Chocolate Mint Filled Cookies
Ingredients
For The Cookie Batter
- 1 15 oz can black beans rinsed and drained
- ¼ cup maple syrup
- 1 Tbsp almond milk
- 1 teaspoon vanilla extract
- 1 small banana mashed
- 1 Tbsp ground flax seed
- 3 Tbsp water
- 3 Tbsp coconut oil melted
- ¼ cup cacao powder or unsweetened cocoa powder
- ¾ cup oat flour
- 1 Tbsp coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup vegan chocolate chips
- cacao nibs for topping (optional)
For The Cashew Mint Filling
- ½ cup raw cashews
- ½ cup cashew yoghurt
- 1 Tbsp agave nectar
- 2 Tbsp chopped fresh spinach leaves
- ¼ cup chopped fresh mint leaves
- ½ teaspoon peppermint extract
Instructions
For The Cookies
- Place the beans, maple syrup, almond milk, and vanilla extract in a food processor and process until a smooth dough forms.
- In a large bowl, mash the banana. Make a flax egg by stirring the flax seed and water together and allowing to sit for 3 minutes. Add this to the mashed banana along with the coconut oil. Stir in the bean mixture from the food processor.
- In a small bowl, mix the cacao powder, oat flour, coconut flour, salt, and baking soda together. Add this mixture to the bean mixture and stir to combine.
- Fold in the chocolate chips and place batter in the freezer for 30 minutes to set.
For The Cashew Mint Filling
- In a blender cup, blend up all the ingredients until smooth. If the mixture is too thick add a small amount of water. If too thin, add a few more cashews. Try to reach the consistency of sour cream.
Assemble The Cookies
- Preheat oven to 400°F
- Use a non-stick mat on a baking sheet or line your sheet with parchment paper. Using a small cookie scoop, scoop about 12 evenly sized balls onto the sheet. Leave some dough for a future step.
- Make a well or divot in each ball.
- Place a small amount of cashew mint filling in each well.
- Using the leftover dough, pat a thin "top" the size of the cookie and place it over the top of the cookie to "cap" off the filling. Use your fingers to smooth the sides together.
- Bake at 400°F for about 15 minutes or until edges are crisp.
- Place on a wire rack to cool completely. I like to refrigerate these and eat them cold.
