Servings: 8

Weight Watcher Smart Points: 21

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 cup gluten free quinoa flour blend OR ½ cup all purpose flour + ½ cup quinoa flour
  • ¼ cup apple sauce
  • ¾ teaspoon baking powder
  • 1/3 cup coconut oil
  • ½ cup coconut palm sugar
  • 2 eggs or flax eggs, at room temperature
  • 1/2 teaspoon mint extract
  • 1/4 teaspoon sea salt
  • 1 cup semisweet chocolate chips
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Mint Chocolate Chip or Vanilla Ice Cream (I'm a huge fan of coconut ice cream)


  1. Place chocolate and coconut oil in the top of a double boiler
  2. (A metal bowl on top of a sauce pan works too.) Meld over medium low until smooth
  3. Remove from heat and allow to cool.Meanwhile, sift together flour, cocoa powder, baking soda and salt
  4. In the bowl of an electric mixer, combine the sugar, applesauce, (flax) eggs, mint extract and vanilla
  5. Beat for 2 ½ minutes on medium speed
  6. Reduce speed to low and add the chocolate
  7. Add flour mixture until just combined
  8. Transfer mixture to a bowl and refrigerate for (at least) one hour.Line 2 baking sheets with parchment paper
  9. Preheat oven to 325 degrees
  10. Form 16 balls with the cookie dough
  11. Divide the balls between the 2 cookie sheets and flatten slightly
  12. Bake for 15 minutes, rotating the trays half way through
  13. Let cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.Allow the ice cream to soften and then spread onto the flat side of one of the cookies
  14. Top with another cookie and wrap with parchment paper, wax paper or plastic wrap
  15. Freeze for 1 hour, or until firm.

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