I’ve called these ‘bitter’ because they are not overly sweet and they are made with whole wheat flour, so along with the cocoa it all combines to give a slight bitter taste, but in a good way. I adapted them from a recipe I found online which was neither chocolate nor mint! I was really pleased with how these turned out and will definitely be making them again. They don’t feel too naughty because of the whole wheat flour but the chocolate mint taste ensures there’s no compromise on the yumminess.
WHAT YOU NEED:
1 cup whole wheat/wholemeal flour
1/2 cup cocoa powder
1/2 cup granulated sugar
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3 teaspoons peppermint essence (or less if you like a more subtle mint taste)
3 tablespoons milk
WHAT YOU DO:
1) Sift the cocoa powder and them combine all the dry ingredients.
2) Melt the butter, add this along with the peppermint and milk to the dry ingredients.
3) Mix until it all pulls together. The mixture seems quite dry, only just holding together, but if it seems too crumbly, you may need to add a little bit more milk.
4) Use an ice-cream scoop to put even sized dollops of cookie mixture onto a baking sheet covered with baking parchment. These cookies do not spread out when cooking, so press them down gently with the back of a wooden spoon, leaving them quite chunky. If your ice-cream scoop is the same size as mine, then you’ll end up with 14 cookies.
5) Bake in a pre-heated oven at 180C/350F for 10 minutes.
6) Leave to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Sugarness...recipes from me to you 
I’ve never made cookies using whole wheat flour. Does it make them a little drier or is it really not noticeable with the mint?
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They actually taste a lot better than they sound or look! They’re not like some healthy treats you can get that taste healthy but don’t taste like treats, ya know?
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They sound great. I might have to try these. 🙂
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They’re not particularly photogenic, but they taste good, if you don’t mind your biscuits not too sweet!
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I’m loving these recipes, Vanessa – especially the ones with whole wheat flour, which does add a touch more healthiness to the make-up. I’ll definitely put these on the to-try list. Maybe even this weekend! 😀
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Let me know if you do. I’ve made these twice, the first time they were quite crispy, the second time quite soft. I’m not sure what the difference was in how I made them! Well, except that the first time I used white sugar and the second time brown sugar, I didn’t imagine that would affect the texture, but perhaps it did. Anyway, I preferred them the first time more crispy 🙂
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Sound yummy, but.. how much is a cup….?
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When I talk cups, I’m talking the proper measuring cups that you can buy wherever you can buy measuring spoons – I got used to measuring recipes in cups when I lived in America and it’s really so much easier than weighing! It’s worth getting a set sometime 😉
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* puts mug away *
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Ha! I think you can use a coffee cup; as long as the proportions of the ingredients are the same then it should work! Not as easy to figure out half or quarter of a cup though without the proper measuring set!
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