Chocolate Mint Artisan Cookies

Tender, bakery-style artisan drop cookies infused with pure peppermint oils, crushed herbal mint leaves, rich European butter, and dark cacao chips—formulated completely without grains, gluten, starches, or seed oils.

• Prep Time: 15 minutes
• Bake Time: 10–12 minutes
• Chill / Rest Time: 30 minutes
• Yield: ~14–15 cookies

Ingredients

• 85 g Grass-fed butter (approx. 6 tbsp), softened at cool room temperature[cite: 19]
• 80 g Granulated allulose
• 1 large Pasture-raised egg yolk (room temperature)
• 1/8 tsp Pure peppermint extract
• 1 1/8 tsp Dried peppermint leaves (finely crushed, from ~1/2 unbleached peppermint tea bag)
• 1/4 tsp Pure vanilla extract
• 110 g Yez! Artisan Baking Mix (omit separate baking powder and salt)
• 100 g Clean sugar-free dark chocolate chips (or chopped 85%+ dark chocolate)

Equipment

• Electric hand mixer
• Medium mixing bowl
• Heavy-gauge baking sheet
• Unbleached parchment paper
• Stiff silicone spatula
• Spring-loaded cookie scoop (approx. 1.5–2 tbsp / #24 or #30 scoop)

Instructions

1. Prep the Oven & Pan

Preheat your oven to 325°F (160°C) convection (or 340°F standard)[cite: 7]. Line a heavy-gauge baking sheet with unbleached parchment paper.

2. Cream the Butter, Sweetener & Aromatics

In a medium mixing bowl, combine the softened grass-fed butter, granulated allulose, pure peppermint extract, and crushed dried peppermint tea leaves. Beat with an electric hand mixer on medium-high speed for 2 to 3 minutes until pale, light, and thoroughly aerated.

3. Emulsify with Egg Yolk & Vanilla

Add the single room-temperature egg yolk and pure vanilla extract. Beat on low speed for about 60 seconds just until the fats and aromatics are silky, glossy, and emulsified.

4. Incorporate the Mix & Hydrate

Pour the 110 g Yez! Artisan Baking Mix into the bowl. Switch to a stiff silicone spatula and mix thoroughly until the flour hydrates and pulls together into a cohesive, soft dough[cite: 7, 20]. Gently fold in the dark chocolate chips.

Let the dough rest undisturbed in the bowl for 5 minutes so the cold-milled seeds and coconut flour pre-hydrate and stabilize.

5. Portion, Shape & Quick Chill

Using a cookie scoop or spoon, portion the dough into roughly 14–15 rounded mounds (approx. 25–30 g each) onto the prepared baking sheet, leaving about 2 inches of space between each cookie[cite: 19, 20]. Gently press down each top with damp fingers or the flat bottom of a glass to about 1/4-inch thickness[cite: 7, 20]. Slide the sheet into the refrigerator for 10 minutes to reset the butterfat before baking[cite: 7, 20].

6. Bake to a Golden Set

Bake at 325°F (160°C) convection for 10 to 12 minutes, until the rims are golden bronze and the tops appear matte and set. Do not wait for the centers to firm up or darken—overbaking will dry out the delicate grain-free crumb.

7. The Crucial Pan Rest

Remove the baking sheet from the oven and leave the cookies undisturbed directly on the hot pan for at least 20 minutes. Grain-free bakes lack gluten bonds and set their structural lipid-fiber matrix gradually as they cool. Moving them while hot will cause them to break; once stabilized, transfer to a wire cooling rack or serve.