Vegan Mint Chocolate Chip & Oat Cookies

We're a bit of a biscuit nation here in Ireland; there's nothing we like more than a couple of chocolate biscuits with our tea in the evening...or maybe that's just me?! Either way, who can resist a chocolatey, chewy, oaty cookie that is tasty and guilt free!

This is a recipe that I've been using for a few years, it's similar to other ones out there, with a few adaptations and tweaks being made along the way. The cookies are vegan, refined sugar free and gluten free and they're sure to please everyone, even the not so health conscious :)

Bake a batch up and keep them in a sealed container for a week of healthy treats for you and the kids!
You can use your favourite nut butter - I use almond but have made (almost) just as tasty ones with peanut butter. You can also play around with the flours - using almond only makes them slightly more crumbly and harder to shape, but just as delicious!

And if you’re off chocolate for lent or want to make a breakfast cookie, you can replace the chocolate chunks with raisins or another dried fruit.

Let us know in the comments if you give them a try and we'd love to hear about any substitutions you make.
Happy Baking :)

1 cup of gluten free oats
¼ cup of dark mint chocolate cut into chunks (choose vegan & GF)
½ cup of almond flour or brown rice flour (I like to use ¼ cup of each)
½ cup of desiccated coconut
¼ cup of almond butter (or peanut/cashew/hazelnut)
¼ cup of agave nectar
2 tbsp of melted coconut oil
½ tsp of baking powder
½ tsp of vanilla extract
¼ tsp of peppermint extract
¼ tsp of salt

Pre-heat your oven to 180c.
Simply combine all the dry ingredients in a bowl, add the wet ingredients and a splash of almond milk if the mixture isn’t wet enough and mix together.
Roll together small amounts of the mixture between your hands and place on a lined baking tray and pat down with the heal of your hand slightly.
Bake for 12 - 15 mins.

Leave them to cool on a wire baking tray for as long as you can resist, and enjoy! :)


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