With St. Patrick's Day recently passed, I couldn't help but think of something green. Mint was the first thing that came to mind...and if you are familiar with my posts, I'm sure you can guess what followed. Chocolate! Yes, mint chocolate- a classic flavor combination for a reason. As an added benefit, these cookies are high in protein and low glycemic so you can indulge in them anytime of day (or night if you're like me and enjoy raw cacao at night). They're also incredibly versatile. You can leave out the mint and/or the color green if you prefer a more classic chocolate vanilla sandwich cookie or you can leave out the cream center all together for a mint chocolate cookie. Whichever version you choose, you will love these cookies! p.s. Don't be intimidated by the number of ingredients in these, they're actually very easy to make. Raw Mint Chocolate Chip Oreos~Chocolate Cookies: 1/2 c pecans 1/2 c almond pulp (leftover from making almond milk) 3 T coconut flour 1/4 c chocolate or vanilla vegan protein powder (used Sun Warrior Classic Vanilla rice protein) pinch salt 3/4 c raw unsweetened coconut flakes 1/4 c + 1 T cacao powder 6 T coconut sugar 1/2 tsp vanilla bean powder 1/4 c chia gel* 2 T melted lucuma vanilla coconut creme 2 T melted coconut oil 1 T water as needed *Soak 1 T chia seeds in 1/2 c water for at least 5 minutes, stirring several times Mint Chip Cream Centers: 6 T lucuma vanilla coconut creme 3 T cashew butter 1 1/2 T raw honey (or sweetener of choice) 1/4-1/2 tsp green powder, spirulina or chlorella powder (for color) few drops peppermint oil (this will depend on the brand and strength of oil you use) 2 T cacao nibs For the cookies, grind the pecans in a food processor to make pecan flour. Add the rest of the dry ingredients plus the chia gel and blend again. Add the coconut creme, coconut oil and water and process again to form a dough. Remove dough to a piece of wax or parchment paper and pat down to desired thickness. Placce another piece of parchment or wax paper over the top and roll smooth with a rolling pin. At this point, you can chill the dough for bit (slide onto a cookie sheet to transport to the refrigerator) or immediately cut into cookie shapes with cookie cutters or an upside down espresso cup. To make the mint chocolate cream, simply stir all ingredients together in a bowl. Place of dollop of cream in the center of each cookie and place another cookie on top, gently pressing down to spread cream to edges of the cookie. Chill cookies in the refrigerator to set the cream and serve.