Ingredients

The following ingredients have 2 Servings
  • 1 cup of dutch processed cocoa powder
  • 1/2 cup of coconut oil, melted
  • 4 eggs
  • 3/4 cup of sugar
  • 2 cups of 1:1 gluten free baking flour
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of mint andes candies pieces
  • 1/2 cup of powdered sugar

Instruction

  • To a stand mixer with the paddle brush, add cocoa powder, sugar, and coconut oil. Mix until it turns to a dark gritty texture.
  • Next add in eggs, one at a time followed by the vanilla extract.
  • Once combined slowly add flour, baking powder, and salt. Mix until just combined, next add in andes candies. Mix until combined.
  • Place the dough in refrigerator and let sit for at least 3 hours.
  • Preheat oven to 350°F.
  • To a baking sheet, add a silicone mat or parchment paper. Set aside.
  • Remove dough from refrigerator and roll into 1″ balls. Place each ball in a bowl of powdered sugar, roll around so that they are completely covered and then place on prepared baking sheet. Lightly press down on each cookie.
  • Bake for 10-12 minutes.
  • Remove from oven, let sit for a minute on baking sheet then place on cooling rack to cool.