These Healthy Mint Fudge Cookies were a newsletter exclusive last year about this time! Make sure you join my newsletter so you never miss a recipe!
Yesterday was a highly unusual Tuesday, but so great! Zoe babysat while Andrew and I had meetings in LA all day 🙂 Zoe and I do commercials and print, and I had a print audition yesterday. I hadn’t intended on getting into commercials and print after Zoe did, but when some friends of ours filmed a pilot episode for TV at our house last year, I loved it so much!
After the audition yesterday Andrew and I had lunch in Larchmont, one of my favorite parts of LA. We went to Burger Lounge because they have the best burgers in the entire world there, and their gluten-free buns are fantastic. I always get the classic burger. YUM.
After lunch we went to one of the stores that carries Andrew’s pins, near Silverlake. It was SO stinkin cute!! I got a print for the kitchen. From there we met some friends who we work with for drinks in Glendale (half priced margaritas? yes please!), before heading to the gallery show Andrew was in at Cartoon Network Studio.
Lucky ducks that we are, there was no traffic driving home, and we were able to put the little kids to bed ourselves, which made them (and us!) very happy!
Summer is FLYING by. Don’t let these fudge cookies fly by 😉 Make them and eat them soon!
Healthy Mint Fudge Cookies
gluten-free, paleo, dairy-free, egg-free, lightly sweetened, keto
1 cup any nut/seed/coconut butter (pictured with homemade cashew butter)
1/4 cup honey OR for Keto: vanilla stevia to taste, + a splash or two of water, as needed to form cookies
2 cups shredded unsweetened coconut
1/2 teaspoon sea salt
about 1 teaspoon of water
1/2 mint chocolate bar OR for Keto: 100% cacao plus add a few drops of mint extract
- Combine the nut/seed/coconut butter and honey in a large mixing bowl.
- Add the shredded coconut and salt. Combine with an electric mixer.
- Add about a teaspoon of water, as needed so that the mixture sticks together when you form a cookie shape.
- Use a scoop with a lever to scoop up the dough, then flatten the ball in your palms and lay it on a lined sheet.
- Once all the cookies are all on the sheet, stick the sheet in the freezer for at least an hour.
- Melt the chocolate over a double boiler, then remove from heat.
- Dip each frozen cookie into the chocolate to coat the tops.
- Store in the freezer.
- Enjoy straight from the freezer!
xoxo ♥, Kelly
M says
Would this work with regular (not mint) chocolate? My kids are mint-adverse. Thanks!
Kelly says
Of course! 🙂
Coriander says
Woohoo, those look delicious, I’ll try them with coconut or sunflower seed butter. Thank you!