Cookies are a must have in our house. There is normally always a lot of cookies in our jar in the kitchen. We don’t buy biscuits/cookies from the supermarket anymore. Most biscuits sold in the UK are made with refined sugar and contain ingredients that I’m not sure I want myself or my family to eat. Therefore I love to bake my own.
Now I realise that many people will tell me they don’t have the time to make their own biscuits. I understand but I do find making my biscuits really easy. Plus I do think homemade cookies are so much tastier than shop brought. I also really enjoy testing different flavours in my biscuits.
It was a rainy day in the UK and I was stood at the fridge thinking about flavours for a new cookies. Then I noticed the mint and that was it. I had chocolate chips in the cupboard so I decided to put the two together in a biscuit. Chocolate and mint are a brilliant combination and they really worked well in this cookie.
What’s your favourite cookie/biscuit flavour? Let me know in the comments below and please don’t forget to like and follow me.
Makes 20 – 24 cookies/biscuits
- Nutribullet or blender
- Vegetable peeler
- Fine grater
- Mixing bowls x 2
- Mixing spoon
- Electric Whisk
- Baking tray
- Grease proof paper
- Rolling pin
- Boards for the cookies
- Large cookie cutter
- Cooling rack
- Gluten free oats x 200g
- Rice flour x 200g, plus extra for dusting
- Baking powder x 1 tsp
- Fresh mint leaves x 5 – 10
- Coconut sugar x 150g
- Vegan butter, ghee or unsalted butter (if not vegan) x 200g
- Ground sweet cinnamon or ground cinnamon x 1 tsp
- Chocolate chips x 150g
- Milk of your choice x 100mls (optional)
- Take the vegan butter, ghee or unsalted butter from the fridge a couple of hours before use.
- Pour the gluten free oats, rice flour and mint leaves into the nutribullet or blender.
- Then blend until they form a flour.
- Mix the ground oats, rice flour, baking powder, and ground sweet cinnamon or ground cinnamon in the large mixing bowl and mix together.
- Now stir in the chocolate chips and set the large mixing bowl aside.
- Cut the vegan butter, ghee or butter into chunks and put into the mixing bowl too.
- Add in the coconut sugar and cream these ingredients together with the electric whisk.
- Then finally add the flour ingredients to the ingredients in the other bowl.
- Mix until they form a large ball and use your hands to do so if you need to.
- If the mixture is dry add a little bit of milk until the dough sticks together.
- And if it becomes to wet add extra rice flour to dry the dough out again.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and cut your biscuits.
- Repeat the process until you have used all the dough.
- Place the biscuits onto boards and put into the fridge for about thirty minutes.
- Preheat the oven to 180°C or gas mark 4.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
- Then serve with a nice cup of tea or coffee and enjoy.
Mint Choc Chip Cookies were very well received by my husband Howard and son Ted. They both loved this biscuit and so did I. These biscuits will keep for a couple of weeks in an airtight container. You could make these as a gift for a friend or relative. That’s if you don’t want to eat them all to yourself. Yes I think they are that delicious. However you decide to eat these cookies, as always, please enjoy! Thank you xxx