Double Chocolate Mint Cookies

Since quarantining, all we want to eat around here is cookies (lots of other things… but especially cookies). When you are stuck in the house 24/7, snacking (and i don’t mean 1 snack and done, I am talking binge snacking) is so easy to do. My tip: make homemade snacks and make them healthier.

These cookies are gluten, dairy and egg free. So yes 100% plant based. I did use a mixture of almond flour, tapioca and oat flour. I have not tried this recipe without the oat flour (so if you prefer a grain free recipe, I am not sure they will come out the same!).


1/2 cup coconut oil melted
1/2 cup coconut sugar
3 flax eggs (3 tbsp filtered water mixed with 3 tbsp flax seeds)
1/2 cup oat flour
1/2 cup + 2 tbsp almond flour
1/4 cup tapioca flour
1 tsp peppermint extract
1/3 cup cacao powder
1 tsp baking powder
pinch of salt
1/2 cup chocolate chips

Preheat the oven to 350. Line a baking sheet with parchment paper. in a mixing bowl, mix the oat flour and the almond flour with the baking powder and salt. In another mixing bowl, mix together the coconut oil and coconut sugar until the sugar has melted and it is well combined. Then add the tapioca flour and mix well. Then add the peppermint extract and the flax egg. Once well combined, add in the cacao powder and mix. Then add the almond flour/oat flour mixture and mix well. Then fold in the chocolate chips. Begin scooping out 2 tbsp of batter onto the parchment paper, leaving about 2 inches between each cookie. Bake for 12-14 minutes, let cool and enjoy!

I hope you enjoy this one! Please leave a kind comment below! Thank you! Wishing everyone health and safety during this time!

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