Chocolate and mint is a lovely flavour combination in a chocolate bar and it also surprisingly works as a biscuit combination.
This Mint & Chocolate Oat Cookies Recipe is easy to bake and delicious to eat, a real treat for an afternoon snack.
Why make this recipe?
- Fab flavour combination
- Great breakfast alternative for busy mornings or a perfect snack
- Quick & easy to bake
My top tips
- Don’t overmix the dough
- If you have the time, leave the dough to chill in the fridge for 10-30 minutes before baking to prevent your biscuits from spreading too much
KEEP THIS RECIPE – PIN IT FOR LATER
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Ingredients & Possible Substitutions
Oats are an amazing ingredient to bake with and they are pretty healthy too.
I use basic oats most of the time, but any other type of oats will be fine to use for this recipe. You are welcome to use gluten-free oats if you are making this recipe gluten-free.
I’ve used plain flour with this recipe, but you can also use Gluten-Free or All-Purpose Flour. If you are using gluten-free flour don’t forget to add a 1/2 teaspoon of xanthan gum (unless it’s already mixed in for you in your flour mix).
Spelt or buckwheat flour would work well with this recipe. To keep the cookies light, use a mix of 50% spelt or buckwheat flour and 50% plain flour.
You can use any kind of sugar with this recipe, but white caster sugar works best for me. If you use darker sugars, the mint might get lost in the caramelised flavour, although a blend of white and brown sugar (or coconut sugar substitutes) would also work well with this cookie recipe.
Baking powder will give you an even rise with this recipe. If you want to keep this recipe gluten-free, just double check that your baking powder is also gluten free.
I’ve used basic sunflower oil for this mint and chocolate cookie recipe, but you can also use vegetable oil.
I would stay clear of any flavoured oils or olive oils as these would change the flavour of the cookies too much.
A large pinch of salt will help to balance out the flavours in this recipe.
You might need some milk to bring the cookie dough together to achieve a soft (but still firm) consistency).
You can use a dairy-free milk or any kind of milk for this recipe. A watered down white yoghurt, cream or buttermilk would also work with this recipe well.
You can also use plant based milks such as almond, hazelnut or soya milk. Coconut milk might be slightly too flavoursome for this recipe, but it would go well with the chocolate flavour (if you were to leave out the mint flavouring, for example).
If you are after a vegan/vegetarian version of this recipe, use one tablespoon of chia seeds mixed with 3 tablespoons of water and left for about 1-24 hrs to soak up before you use it.
The longer you leave the chia seeds the better, as they soak up the water and turn into jelly like consistency. You can use ground chia seeds or regular (non-milled chia seeds).
You can also use other egg replacements on my list of apple sauce substitutions, such as flax seeds and water, vegetable oil mixed with water and baking powder or mashed banana.
You might need to adjust the amount of mint extract in this recipe depending on how strong your extract is. You want to make sure you have a good strong flavour, as when you bake the cookies, the flavour will get a little more mellow.
This recipe would also work with fresh mint if you wanted to add some in, but I’d still leave some mint extract in, to make sure there is enough flavour.
If you wanted to you can also use crushed peppermint Christmas Candy Cane – 1 or 2 canes would add an extra crunch and it’s a great way to make these biscuits in a festive kind of way.
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How to make Mint & Chocolate Oat Cookies
Preheat your oven to 375°F (180C for fan oven).
Line a couple of cookie sheets with baking parchment paper.
In a large mixing bowl measure out the flour, oats, baking powder and a very large pinch of salt and mix until all combined.
In another bowl or a jug mix together the vegetable oil, milk, egg and mint essence.
Add the wet ingredients to the flour ingredients and mix them together. There is no need to cream or overmix the dough, just bring it all together.
Add the chocolate chips and carefully stir them in. I normally add about 1/2 pack (about 50 grams) and then I add more because it doesn’t look like there is enough. Anything up to about 100 grams (1 packet) will work with this recipe, so it really depends on how much you have or how much chocolate do you want to have in your cookies.
Using a desert spoon, scoop the dough and drop on your baking tray, making sure that you leave good space between each cookie. Use more trays if needed as the cookies will spread a little.
Place in the middle of your oven and bake for 10 minutes or until the cookies start to crack a little.
Using the greaseproof paper, lift your cookies from the baking tray and place them on the cooling rack. Leave to cool down completely.
It all depends on how big you make your cookies, but I find that I usually make about 12-16 large cookies from this dough batch.
If you are making your cookies smaller, they will bake quicker, so bake them for about 5-7 minutes.
Scaling up or down this recipe
You are welcome to make 1/2 the recipe (providing you have 1/2 egg – e.g. leftover from another recipe or use 1/4 of mashed banana).
You are welcome to double or triple this recipe to make more cookies if you are baking for a school bake sale or planning a party. These cookies freeze well, so you can make a bigger batch and then freeze them for later.
How to store Mint & Chocolate Oat Cookies
It’s best to store your cookies in an airtight container like a plastic tub, cookie jar or large glass jar. They will be also perfectly fine in a plastic bag.
You can freeze these Mint & Chocolate Oat Cookies on the day you’ve made them and keep them in the freezer for up to 3 months. Defrost them in a room temperature, leaving the freezer bag open to prevent the biscuits from absorbing too much moisture.
How long do the Mint & Chocolate Oat Cookies last?
My Mint & Chocolate Chips Oat Cookies will last a good 3-4 days, if not longer. I have to say, they usually disappear within few days, but on the odd occasion when they lasted longer, they were still nice and soft for a week.
MORE BISCUITS RECIPES
Chocolate & Mint Oatmeal Cookies
- 150 grams oats
- 150 grams plain flour all-purpose flour
- 150 grams light brown sugar
- 1 1/2 teaspoon mint extract
- 60 grams chocolate chips or more if you like
- 1 teaspoon baking powder
- 1/8 teaspoon salt a large pinch
- 120 ml sunflower oil or vegetable
- 4 tablespoons milk or more if needed
- 1 egg
- Preheat your oven to 375°F (180C for fan oven).
- Line a couple of cookie sheets with baking parchment paper.
- In a large mixing bowl measure out the flour, oats, baking powder and a very large pinch of salt and mix until all combined.
- In another bowl or a jug mix together the vegetable oil, milk, egg and mint essence.
- Add the wet ingredients to the flour ingredients and mix them together. There is no need to cream or overmix the dough, just bring it all together.
- Add the chocolate chips and carefully stir them in. You should have a soft (but not runny) dough.
- Using a desert spoon, scoop the dough and drop on your baking tray, making sure that you leave good space between each cookie. Use more trays if needed as the cookies will spread a little.
- Place in the middle of your oven and bake for 10 minutes or until the cookies start to crack a little.
- Using the greaseproof paper, lift your cookies from the baking tray and place them on the cooling rack. Leave to cool down completely.
This blog post was originally written on 13 June 2021 and last updated on 15 March 2023