These Vegan Oatmeal Chocolate Chip Cookies with mint are the ultimate holiday cookies. Brimming with chocolate chips, oats, and mint flavour they are sure to be a top 8 allergen and gluten free chocolate mint cookies favourite.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions Possible in Vegan Oatmeal Chocolate Chip Cookies With Mint
- Variations /Adaptations to Gluten free Chocolate Mint Cookies
- Equipment to Make Vegan Oatmeal Chocolate Chip Cookies
- Storage and Reheating Instructions
- Storage
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Recipe
Our kids love cookies around the holidays. Who wouldn’t? Making sure we had a nice flavourful top 8 allergen free cookie for the kids so they could be included in their usual holiday traditions was important to us. We used our gluten and nut free Monster Cookie Base and developed a cookie that screamed winter holidays to us.
These gluten free chocolate mint cookies use a peanut butter substitute to keep them nut free cookies. This particular one is chocolate flavoured pea protein based that we like to use for it. If pea protein is not safe for you chocolate sunflower seed butter can be substituted.
Ingredients
- Ground Flax or Bob’s Red Mill Egg Replacer
- Water
- Brown Sugar
- Granulated Sugar
- Plant Based Butter Stick
- Chocolate Pea Butter, we like the No Nuts Chocolate
- Pure Peppermint Extract
- Baking Soda
- Gluten Free Rolled Oats
- Peppermint Candy Canes
- Dairy Free Chocolate Chips, we like Enjoy Life Chips
- Candy Coated Dairy Free Chocolates, we like NoWhey! Peppermint No-Nos
See recipe card for quantities.
The Ingredient Low Down
Ground Flax or Egg Replacer
These both act as an egg replacement. One is simply ground flax that when mixed with water is often called a flax egg in vegan baking. The egg replacer is a commercially made and blended replacement for egg. It often consists of psyllium husk and acts exactly the same as the flax seed. Bob's Red Mill Egg Replacer works every time for us in this recipe.
If you find the cookies are a bit hard when mixing or after baking add more water when mixing the flax/egg replacer and water. Both of the ground substitutes will soak up liquid in the baked goods and may need extra water in the mix to counteract this.
Brown Sugar and Granulated Sugar
Always use gluten and dairy free sugar. To make vegan baked goods also make sure the sugar is organic and free from bone char in processing. Most countries do not use this method anymore to process sugar but do check as it is not vegan otherwise.
Plant Based Butter Stick, or Coconut Oil
The sticks of plant butter work better than the spread as they have less water in them. The brand of vegan butter we use in Melt Organics Buttery Sticks. We find it works better in baking due to its water content rather than spread.
To use the coconut oil you want to use the kind that goes solid at room temperature and not the MCT coconut oil.
Chocolate Pea Butter, we like the No Nuts Chocolate
We use pea protein in this recipe in the same way we would peanut butter spread in a cookie. The pea protein works exceptionally well. The brand we have found that is safe for our allergies is NoNuts PeaButter In the chocolate flavour.
It can be replaced with sunflower seed butter if allergic to pea protein. The pea protein cookies are a bit wetter to work with but will rise well in a dome rather than flattened, like cookies do with sunflower seed butter.
Pure Peppermint Extract
Pure peppermint extract is better to use than imitation as this should be just mint from leaves and an alcohol or glycerine to extract the flavour. We make our own with potato vodka to make sure it is safe however Lorann Oils makes gluten free peppermint oil.
The LorAnn brand of oils are a gluten free food grade peppermint oil, not all peppermint oil is safely edible. Some are fragrance oil, essential oil, or cosmetic grade and these should not be used. Extracts and flavouring oils are also different.
Extracts need a bit more added but oils can be very potent. Use less than the recipe amount if using oils.When using peppermint oils reduce the amount needed to either a couple of drops or ¼ - ½ the amount called for whichever is less. The mint oils can make the baked goods be too pungent if too much is used.
Baking Soda, gluten free
The baking soda needs to be gluten free and only used for allergen free baking. Using ingredients in non-allergen cooking and baking makes for a cross contact risk.
Rolled Oats, gluten free
It is really important to use gluten free oats. They have a lower risk of wheat in the mix, though never 100% guaranteed. Brands that do gluten free oats are Bob’s Red Mill and Only Oats. Always use rolled oats and not steel cut as the latter will not bake properly. Instant oats are not recommended as they may go a bit mushy when baking.
Dairy Free Chocolate Chips
Your favourite dairy free chocolate chip can be used. We prefer the Enjoy Life brand of mini chocolate chips for this recipe. Always check with the company for their info on shared lines. There are a few brands that have allergen friendly versions such as Great Value from WalMart, President's Choice, Pascha, or Nestle Toll House. We use the rice milk ones but dairy free white chocolate chips can be used in place of these for a different look.
Peppermint Candy Canes
We like the YumEarth brand of candy canes. They also have peppermint lollipops that work really well. The key is to put them in a sealing plastic bag to smash them. Save the larger parts for sprinkling on the tops before baking for added colour.
Candy Coated Dairy Free Chocolates
We really like the NoWhey brand of candies called Peppermint NoNos in this recipe. They will lose a bit of colour when baking as they are made with natural colouring. The peppermint No-Nos can be bought online and have a perfect hint of mint for these cookies.
Instructions/ Directions and Tips
Step 1
Preheat the oven to 350 F.
Step 2
Place the candy canes in a medium ziploc bag and zip it up. Crush the candy canes gently with a meat tenderiser. Don’t pulverise them but crush them enough so they aren’t choking hazards.
Step 3
In a small bowl, mix the ground flax or Bob’s Red Mill egg replacement and water. Using a fork stir it well until all the lumps are gone. Set aside.
Step 4
In the stand mixer on low- medium speed, add brown sugar, granulated sugar, plant based butter and cream together. It will change in colour and go lighter when it is creamed and slightly fluffy. This process takes about 5 minutes.
Step 5
Spoon in the flax or egg replacer and water mix that was set aside in step 2 to the creamed vegan butter and sugars.
Step 6
Add the sunflower butter and peppermint extract to the mixing bowl while it is stirring.
Step 7
Sprinkle in the baking soda while the stand mixer is mixing on low.
Step 8
One cup at a time add in the gluten free rolled oats to the low mixing stand mixer mixture. Mix fully and well.
Step 9
Remove the Bowl from the stand mixer and pour the chocolate chips and candy coated chocolate pieces. Fold the chocolate and candy into the cookie dough mix with a spatula.
Step 10
Line two cookie sheets with parchment paper.
Step 11
With a small scoop spoon out the dough into rough balls approximately 1 and ⅛th of an inch in diameter. Place the dough balls on the lined cookie sheets about 1 ½ to 2 inches apart. These cookies will spread out while they cook.
Step 12
Take the remaining 1 Tablespoon of crushed candy cane and sprinkle it on the tops of the scoops. Press the bits gently into the cookie tops.
Step 13
Bake for 12-15 minutes at 350F.
Step 14
Once cooked, remove from the oven.
Hint: Make sure to space out the Vegan Oatmeal Chocolate Chip Cookies with mint as they will spread when cooking. We like to remove the cookies at 12 minutes for the best chewiness when baked in our oven. All ovens are different but a little underdone is better. Pull them from the oven and let the cookie sheets rest on heat proof trivets with the cookies on the sheets for 5 mins to continue cooking a bit. Then remove the cookies to a cooling rack to cool completely. This is how we find we get the best cookie texture.
Substitutions Possible in Vegan Oatmeal Chocolate Chip Cookies With Mint
- Sunflower Seed Butter - If pea protein is not safe for you this recipe can easily be made with the same amount of sunflower seed butter or pumpkin seed butter that is chocolate flavoured or mixed well with ¼ C of cocoa powder.
- White Chocolate - Instead of using dark chocolate chips white chocolate chips work really well in these Vegan Oatmeal Chocolate Chip Cookies with mint. Enjoy Life and Pascha both make top 8 free kinds of chips.
- Coconut Oil - Instead of using dairy free butter sticks you can use coconut oil, if that is an option for you. Just make sure it is the kind that is solid at room temperature and not the MCT variety.
Variations /Adaptations to Gluten free Chocolate Mint Cookies
- Mini Marshmallows - You can make marshmallows from scratch, or use premade ones that are safe for you and sprinkle them in and mix into the batter. We highly recommend checking with the manufacturer for suitability of each marshmallow brand to see what kinds you could use. Kosher gelatin is sometimes made from shellfish so check the gelatin source.
- Coconut -
- No Nut Monster Cookie - Rather than mint the mix is made with vanilla extract and plain candy coated chocolate bits. The chocolate pea protein is switched out for plain and either pea protein based or sunflower seed butter.
- Cranberries - Chopping up dried cranberries and folding them into the dough with a bit of orange zest or orange extract and the dairy free white chocolate chips is an amazing variation. It will also be a delicious holiday flavours.
- Chocolate Banana - Instead of using mint extract banana will work as well with regular chocolate flavoured candies. Don’t use the mint ones, instead use the regular kind. It is also possible to replace the tablespoons of flax or egg replacer and all the water with one banana. We recommend adding ¼ C of cocoa powder to add a bit more chocolate flavour with the banana.
Check out the No Nut Monster Cookie version here on our site.
Equipment to Make Vegan Oatmeal Chocolate Chip Cookies
The best way to mix these gluten free Chocolate Mint Cookies is by using a stand mixer on low. They are perfect for combining ingredients in an even way while being able to use both of your hands. We don’t measure the ingredients by weight but instead with measuring cups and spoons. To get a more accurate measurement spoon the ingredients into the cups rather than using the cups to scoop and measure at once.
Storage and Reheating Instructions
Storage
-Counter
The Vegan Oatmeal Chocolate Chip Cookies with mint can be stored in an airtight storage container for up to 7 weeks. They can be stored at room temperature.
-Freezer
Wrapped in plastic wrap and then stored in an airtight container place the already baked or in baked cookies. Store baked and unbaked cookies separately. Baked cookies can be frozen for up to 14 days. Unbaked cookies can be stored in the freezer for up to 3 months.
Reheating
-Oven
Let the cookies that are unbaked thaw a bit before cooking. Then bake as per usual.
Top Tip
To make Gluten free Mint Chocolate Cookies when needed in a hurry keep a few of the dough balls in the freezer uncooked, thaw and bake them. Batter can be frozen after being scooped into dough balls for 3 months. Let them thaw for 30 mins before baking.
What To Serve With
These are the perfect holiday cookies and go well on a cookie platter, dessert table, or with a nice cup of hot chocolate. Vegan Oatmeal Chocolate Chip Cookies with mint are also excellent easy cookies to make and leave out for Santa when he visits at Christmas, with a glass of plant milk, of course.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Stand Mixer
- Cookie sheets
- Parchment paper
- Small Scoop
- Medium Ziploc Freezer Bag
- Meat Tenderiser Mallet
- Measuring cups and spoons
- Stand Mixer Bowl
- Small bowl
- Fork or Whisk
- Paddle Mixing Attachment
- Spatula
Ingredients
- 2 tablespoon Ground Flax or Bob’s Red Mill Egg Replacer
- 7 Tbsps Water
- ⅔ C Brown Sugar Packed
- ⅔ C Granulated Sugar
- 5.5 Tbsps Plant Based Butter Stick or Coconut Oil, room temperature
- 1 C Chocolate Pea Butter see notes
- 1 teaspoon Pure Peppermint Extract see notes
- 1 ¼ teaspoon Baking Soda gluten free
- 2 ¾ C Rolled Oats gluten free
- ¼ C Crushed peppermint Candy Canes divided in 3 Tbsps and 1 tablespoon (see notes)
- ⅔ C Dairy Free Chocolate Chips see notes
- ⅔ C Candy Coated Dairy Free Chocolates see notes
Instructions
- 1- Preheat the oven to 350 F.
- 2- Place the candy canes in a medium ziploc bag and zip it up. Crush the candy canes gently with a meat tenderiser. Don’t pulverise them but crush them enough so they aren’t choking hazards.
- 3- In a small bowl, mix the ground flax or Bob’s Red Mill egg replacement and water. Using a fork stir it well until all the lumps are gone. Set aside.
- 4- In the stand mixer on low- medium speed, add brown sugar, granulated sugar, plant based butter and cream together. It will change in colour and go lighter when it is creamed and slightly fluffy. This process takes about 5 minutes.
- 5- Spoon in the flax or egg replacer and water mix that was set aside in step 2 to the creamed vegan butter and sugars.
- 6- Add the sunflower butter and peppermint extract to the mixing bowl while it is stirring.
- 7- Sprinkle in the baking soda while the stand mixer is mixing on low.
- 8- One cup at a time add in the gluten free rolled oats to the low mixing stand mixer mixture. Mix fully and well.
- 9- Remove the Bowl from the stand mixer and pour the chocolate chips and candy coated chocolate pieces. Fold the chocolate and candy into the cookie dough mix with a spatula.
- 10- Line two cookie sheets with parchment paper.
- 11- With a small scoop spoon out the dough into rough balls approximately 1 and ⅛th of an inch in diameter. Place the dough balls on the lined cookie sheets about 1 ½ to 2 inches apart. These cookies will spread out while they cook.
- 12- Take the remaining 1 Tablespoon of crushed candy cane and sprinkle it on the tops of the scoops. Press the bits gently into the cookie tops.
- 13- Bake for 12-15 minutes at 350F.
- 14- Once cooked, remove from the oven and let sit on the trays for 5 mins then move to a cooling rack. Take them out of the oven as soon as they are done, they are better slightly underbaked as they will firm up as they cool.
Notes
Nutrition
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.