Doesn't that look delicious? Recipe below!

You may or may not know that on my “main” blog, Modern Alternative Mama, I’m primarily a real food/natural health blogger.  A huge part of what I do there is blog about food and cooking.  I’ve released three cookbooks already, and I’m planning to release a fourth one fairly soon.  That is, probably just a couple weeks after this baby arrives.  Which means that I’m frantically going through the final stages of recipe testing (personally and with a team of testers), writing the additional text, editing the book, and so on.  It’s not my first time, so I know the process and I have my deadlines down.  Tight ones — less than two weeks until the book needs to be done and off to the designer.

But my favorite part about all of this?  Creating and testing the recipes! Especially for this book: Desserts.  Healthy, yet delicious desserts.  The feedback from the testers so far has been great.  My latest flavor obsession?  Chocolate mint!  (If you want an awesome recipe…keep reading!)

There’s something about chocolate and mint that is simply delicious, especially in the summer.  It’s cool and amazing and just…awesome.  Right?  That’s why they have those mint-Oreo Blizzards at Dairy Queen, that I used to get when I wasn’t so into healthy cooking.

Baking chocolate-mint cookies, or making chocolate-mint ice cream now helps me to relax.  It’s delicious, and I can sit before bed and just enjoy…and indulge.  If I feel like it (which I often do), I make some herbal iced tea (rooibos flavored teas being my current favorite) and put it in a fancy cup.  It makes me happy and it makes me forget, for a little while, how pregnant I really am.  I’m just happy.

We all need these things.  Little things that make us happy at the end of pregnancy.  Today I’ll share a part of one of the recipes that’s going into my desserts book, just for fun.  If you want the whole thing…you’ll have to wait until the book comes out. :)

Chocolate-Mint Sandwich Cookies (you get the cookie part today)

Ingredients:

• 1/2 c. sucanat (natural sugar)
• 1/4c. butter, softened
• 1 egg
• 1 tsp. vanilla extract
• 1/2 tsp. sea salt
• 1/2 tsp. baking soda
• 1/4 c. cocoa powder
• 2 c. blanched almond flour (could try whole wheat, but I haven’t)

Directions:

Cream the butter and the sugar until well combined.  Stir in the egg and vanilla.  Add the sea salt, baking soda, and cocoa powder and stir until smooth. Add the almond flour about 1/2 c. at a time until well combined and thick batter forms (it’ll be a real dough if you use wheat flour).  Drop by spoonfuls onto a baking sheet and flatten gently.  Bake at 350 for 8 – 10 minutes, or until edges are browned.

These are yummy.  No one in my house can stop eating them!  They’re completely grain- and gluten-free, too, if that’s a concern for you.  If you used coconut oil or olive oil in place of butter, they’d be dairy-free too.  (Yes, I do a lot of allergy-friendly recipes.  My last cookbook was Against the Grain, which is entirely grain-free and mostly dairy-free recipes.)

What is your ‘treat obsession’ right now?

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