Oct 27, 2013

Mint Chocolate-Chocolate Chip Cookies. Vegan & oil-free.


This recipe was inspired by one of my readers who was kind enough to share with me one of her favorite chocolate chip cookie recipes. Thank you, Jeannie! I changed it up a bit, omitting the oil and also made them with pistachios instead of walnuts. I made them chocolate-chocolate chip, too. But I never would have thought of a mint chip cookie until I received that fabulous recipe. Both my son and my honey said that the flavor reminded them of Girl Scout Thin Mint cookies. I remember those! 🙂 Sorry Girl Scouts, but these are just a little bit healthier… well, a lot healthier. So thanks again and if anyone else out there would like to share some ideas, by all means send them over!

These cookies are BIG, both in size and in flavor. They’re super crunchy on the outside and just a little chewy in the center. I did two test batches, one with smaller cookies and one with 2x the size. Bigger is better in this case! It’s really vital to have the proper tools when baking and one of my can’t-live-without kitchen tools is a stainless steel ice cream scoop. Two of them actually, in different sizes:



They’re not very costly and save so much time and trouble when making cookies and muffins. You get the exact same size for each one and it’s a whole lot easier and less messy than using your fingers to roll balls or trying to use a tablespoon to drop the dough. For these cookies, I used the 4 tablespoon scoop. Yeah, they were pretty big, yielding one dozen. If you want to use the smaller scoop, for a smaller cookie, decrease the cooking time by 5 minutes.


~ dry

  • 1 cup whole spelt flour
  • 1 cup blanched almond flour
  • 1 tsp baking soda
  • ¼ cup non-alkalized cocoa powder
  • ¼ cup vegan chocolate (or carob) chips
  • ½ cup date sugar (or other minimally processed dry sweetener)
  • ½ cup chopped raw pistachios (or any nut of your choice)

~ wet

  • 1/3 cup raw almond butter
  • 2 TBS flax meal
  • 6 TBS water
  • 2 tsp pure vanilla extract
  • ½ tsp organic peppermint oil
  • ¼ cup blackstrap molasses


  • Preheat oven to 375° F.
  • Line a cookie sheet with parchment paper.
  • Mix all dry ingredients in a large mixing bowl.
  • Combine all wet ingredients in a small bowl or measuring cup.
  • Mix wet ingredients into dry. The mixture will be VERY thick. I use my hands to mix the dough, ensuring everything is well combined.
  • Drop cookies onto the cookie sheet using a 4-tablespoon scoop. 
  • Flatten each cookie and shape the edges if they get too ragged. The cookie should be about 3″ in diameter before baking.
  • Bake for 20 minutes.
  • Cool and serve.
Do you see those little light-colored specks in there? That’s because I used a different almond flour than usual
(Bob’s Red Mill) which is a lot more coarse than my go-to Honeyville Farms brand. With the Honeyville flour,
the texture would have been a little bit softer. I highly recommend Honeyville Farms blanched almond flour.

Makes one dozen (or two dozen with a smaller scoop). Enjoy!

Healthy trails,


2 responses to “Mint Chocolate-Chocolate Chip Cookies. Vegan & oil-free.”

  1. Anonymous says:

    I want to make these so badly but need them to be GF. I wonder if any GF flours would work here in place of the spelt flour….maybe a combo of brown rice and oat flour? -Laura

  2. Helyn says:

    Hi Laura, I would suggest 3/4 cup brown rice flour + 1/4 cup potato flour to replace the spelt. Let me know how they turn out!

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