Think your favorite mint chocolate Girl Scout cookie but thick, fudgey, extremely chocolatey, and with chocolate chips. These gluten-free dairy-free mint chocolate cookie bars are a mint chocolate lover’s dream. Make sure to have vanilla ice cream on hand because these are a must-serve a la mode.

FAQS:

A No-Chill Cookie recipe is a cookie recipe that doesn’t require the cookie dough to be chilled prior to baking. This kind of recipe yields quick cookies!

Which dairy-free chocolate do I use?

For the melted chocolate, make sure to use dairy-free dark chocolate chips. Trader Joe’s (not sponsored) sells dairy-free dark chocolate chips with 72% cacao and they never disappoint. Also, they’re very affordable. Any dairy-free dark chocolate will work, just make sure it’s not too dark.

For the chocolate chips, I recommend using dairy-free milk chocolate chips. Use your favorite brand, or whatever you’re able to find. Sometimes stores are more likely to sell dairy-free milk chocolate bars, so chopping a bar will work just fine.

Which peppermint extract do works best in these mint chocolate cookie bars?

Any works! Make sure the label reads “Peppermint Extract” and you are good go. No need to splurge on this ingredient.

Mint Chocolate Cookie Bars (Gluten-Free Diary-Free)

Consider these an elevated gluten-free and dairy-free thin mint cookie. These are thick, fudgey, minty, extremely chocolatey, and very rich. I hope you love them!

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Prep Time: 10

Cook Time: 30

Cool time: 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: Chocolate, Chocolate Chip Cookies, dessert, gluten-free dairy-free cookies

Servings: Squares

Calories: 195kcal

Author: alattaeats

Equipment

Large Bowl
Medium Bowl
Whisk or electric mixer
Baking dish at least 9inx9in
Small Cookie scoop optional
Parchment Paper
Plastic Wrap
Oven
Cooling Rack

Ingredients

2 Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
½ cup Cacao Powder
⅔ Cup Brown Sugar dark or light works
⅓ Cup White Granulated Sugar
1 Cup Vegan Butter softened
11 oz Dairy-Free Dark Chocolate Chips 1 bag
1 Large Egg
1 Tsp Peppermint Extract
1 Tsp Vanilla Extract
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Pinch Sea Salt
½ Cup Dairy-Free Milk Chocolate Chips
+ Sea Salt for topping optional

Instructions

Preheat oven to 350°F
In a medium bowl, mix together flour, cocoa powder, baking powder, and baking soda until evenly combined. Set aside.
In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract, peppermint extract, and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
In a medium, oven-safe bowl, Melt dairy-free dark chocolate chips. Let cool for 2-3 minutes if chocolate is hot. Add to dough and mix until combined.
Fold in milk chocolate chips.
Line baking dish with parchment paper.
Add dough to baking dish and spread into an even layer.
Bake at 350°F for 30 minutes or until edges are slightly crisp brown and the cookie is cooked to your liking.
Top with sea salt immediately after baking (optional), then set aside and allow to cool.
Cut into squares.
Enjoy!