I got a request for a mint recipe, and wouldn’t you know I happened to have a sad-looking, 5-day old bunch of mint in the fridge. Why let it just wilt away when there are cookie possibilities?
This bunch of mint had quite an exciting week last week. On Monday it went into a bliss ball recipe for an exciting collaborative cookbook project! #VeganFriendsCookbook On Tuesday it went into this cucumber mint smoothie that I posted on Instagram (recipe courtesy of Curls’n’Chard). And on Saturday the slightly limp remains went into these gluten and oil free Mint Chocolate Chip Cookies!
The texture can only be described as pillowy…or cake-like. Pillowy or cake-like, one of those two words. Unless you want to call them chocolate mint bliss, I’m okay with that too.
I bumped up the mint flavor with a teaspoon of mint extract. I don’t usually like minty desserts that are only made with fresh mint. They taste a little too…leafy for me. I want that cool kick of mint that a little bit of mint extract is VERY good at delivering! Mint extract is the epitome of “A little bit goes a long way”.
Fun fact: Did you know that if you stick your finger in the mint extract (accidentally of course) it will experience that chilly sensation too. The same thing works on your foot if you spill it all over the floor and then step in it (this time is really was accidental).
Because making cookies is a very difficult, precise process…a video:
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Mint Chocolate Chip Cookies (GF + oil-free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 1x
Ingredients
- 2 cups oat flour
- 2 tsps baking powder
- 2/3 cup coconut sugar
- 1 ripe banana
- 1/2 cup non-dairy milk
- 1/3 cup fresh mint leaves
- 1 tsp mint extract
- 1 batch of HCLF Chocolate Bits (or 1/3 cup vegan chocolate chips)
Instructions
- Preheat the oven to 350F.
- Blend the banana, coconut sugar, non-dairy milk, mint leaves, and mint extract until smooth.
- In a large bowl, mix together the flour and baking powder.
- Add the wet mixture and stir to combine.
- Gently fold in the Chocolate Bits. If it seems to liquidy to spoon onto the pan, let it sit for 5 minutes or so. The oat flour will absorb water and thicken the batter.
- Spoon onto a cookie sheet. Top with an extra sprinkle of Chocolate Bits to make them look pretty. Press them in lightly
- Bake for 10 minutes at 350F or until the bottom edges are just starting to brown.
- Cool, then devour!
What’s your favorite way to use fresh mint?
I love that you made this gluten free. So, they’re healthy, right?
Yes! This is the cookie of my dreams!
I recently made a cooking and baking blog, too.
http://kcolescreativecorner.com
I would greatly appreciate it if you would check it out!
Thanks so much!
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I’m glad we agree on perfect cookie flavors 🙂 And absolutely healthy! haha
Yum! Chocolate and mint are so great together…well chocolate pretty much goes with most things. I love that minty kick from using extract too! This is a cookie I could feel perfectly ok with eating for breakfast!
Chocolate mint nicecream with a side of chocolate mint cookie…sounds like breakfast to me 😉 lol
I’m laughing so hard at your “fun fact” – haha!!! My hubby and I both started the morning off by spilling something on the kitchen floor. Anyways, these sound wonderful and obviously look delicious! I’m a bit of a cookie monster 🙂 I love the short ingredient list and I really need to make those chocolate bits of yours! YUM!
Hahahaha 😀 The perfect way to start the day: clean up! You should try the bits, they get easier every time I make them! But I made a batch of cookies with just plain ole’ mini vegan choco chips too, and they were delicious too!
Squealing with mint chocolate joy! Omg! I actually might legit make these! Perfect cookies all around! Mint chocolate is one of my absolute favorite combos! From Junior mints and Peppermint Patties when I was a little girl, to more sophisticated, allergy-free things now 😉
You definitely should make these, legit or not! Mint chocolate is the bomb…love it in ice cream form too <3 And yes, cookies are SO sophisticated 😀 hahaha
This is fantastic! I greatly appreciate you creating a mint (sweet) recipe which also involves my favourite banana! You’re a STAR! I’m making these bad boys this weekend! Can’t wait! (great video too!) Thanks a million Natalie x
I love requests and ideas! If you hadn’t said it, then the rest of that mint probably would’ve gone to waste, but instead COOKIES! And I had to throw some banana in there for ya’ 😉 Thanks Petra xoxo
These look so good Natalie I actually just made a fudgy mint chocolate chip cookie recipe this week but definitely didn’t even consider fresh mint. I also really want to try your chocolate bits but I keep forgetting I always look forward to your posts
I just went and checked out your recipe, and I want to trade! Your stack of fudgy goodness looks awesome! I usually just use mint extract too, I actually prefer the flavor but I feel like I should like the fresh stuff so I’m trying to change my minty perceptions 😀 haha Thank you Nicola!
These look so delicious, Natalie! 🙂 What a great combo! I love chocolate with mint!
Thanks Sina! It’s a pretty spectacular flavor pair in any form <3
These look amazing!!! Can’t wait to make them for Christmas. I’ll also be making your banana bread 🙂 I might substitute the oat flour in the cookies with regular all purpose flour – do you think that will still be good? I don’t want it to make too much of a difference, whaddya think?
That sounds great, two of my favorites! And yes the all purpose flour will be just fine in the cookies, might have an even better texture actually 🙂 Enjoy, and merry Christmas!
Hello, these cookies looks fantastic ?.
Can I substitute oat flour to buckwheat flour?
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I’ve always been afraid that recipes with mint extract would come out tasting like toothpaste 😅 Thanks for proving my fears wrong with this recipe! These cookies are delicately sweet, chewy, and leave your mouth feeling minty fresh without any of that gross toothpaste taste 😂 They took about double the baking time listed to brown at the edges but still came out great! Thanks again for creating such wonderful vegan recipes.
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Haha I understand that fear, but I am so happy you took the chance and they turned out so yummy🤗😋 Interesting on the baking time, not sure why there was such a disparity. Perhaps I just like mine very soft and fudgy. I am so happy you liked them, thanks for the feedback and happy holidays❤️