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Chocolate Mint Melties by Dreena Burton, Plant-Powered Kitchen

Chocolate Mint Melties

These cookies are minty cool and magical! They have been compared to the Girl Guide Mint Cookies... so if you are longing for those non-vegan treats, be sure to try these mint melties! Image credit: alive magazine
Course Cookies, Dessert


  • 1 - 3oz/85g bar mint dark chocolate (see note)
  • 1 1/8 cups spelt flour see note
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup unrefined sugar
  • ¼ tsp sea salt
  • ¼ cup pure maple syrup
  • 2 tbsp agave nectar
  • 1 tsp pure vanilla extract
  • ½ tsp mint extract
  • ¼ cup organic neutral-flavored oil a touch generous


  1. Preheat oven to 350°F (180°C). Break off 9 squares from chocolate bar (about 2/ 3 of bar, reserve remaining squares to top cookies) and place in mini-food processor, processing until finely chopped (or chop by hand). Transfer to a bowl and combine with dry ingredients, sifting in flour, cocoa powder, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, agave nectar, vanilla and mint extracts, and oil and stir until well mixed. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet, spacing evenly. Break up or roughly chop reserved chocolate and place on top of each cookie, pressing in a little. Bake for 11 minutes (no longer, or they will dry out). Remove from oven, and let cool for 1 minute (no longer) on the sheet, then transfer to a cooling rack.

Recipe Notes


1) Use a dark chocolate bar that is mint flavored, rather than a mint cream-filled dark chocolate bar. For this recipe, try the Endangered Species brand Dark Chocolate with Deep Forest Mint, or Cocoa Camino's Mint Chocolate Bar (exceptionally good)!

2) If you want to use unbleached all purpose flour instead of spelt, use just 1 cup. If batter seems too dry or thick whichever flour you are using, stir in another 1–2 tsp each of oil and maple syrup.

3) For the holidays, make these cookies festive by sprinkling 1–2 tbsp crushed or chopped candy canes on cookies before baking, and lightly press in.