Whole grain mint and dark chocolate chip cookie pie

I have been thinking about baking with different flours for a while. I have used oat, and barley flour quite a bit in the past but I think I am also going to incorporate some buckwheat, and coconut flour as well, maybe a little bit of almond flour.

I would love to use more almond flour….. it’s just that it is too expensive though :-(

I will still use whole wheat pastry flour, just a little bit less of it though. I just want to incorporate more flours that are gluten and wheat free. Nothing wrong with that right?

Also, I am going to try to decrease the sugar content of my baking goods even further. I have been doing so for a while and as you decrease the sugar and train your palate, the minute you try something normally sweet it just tastes way too sweet.

Anyhow, slowly but shortly I will healthify my baking goods a little bit more :-)

OK onto this post now.

This is one of my favorite chocolate chip cookie recipes I have come up with. Remember I posted something about making some fresh mint chocolate chip cookies on facebook a while ago? Well I did make them, I just found them not perfect enough with the texture and consistency so I wanted to give them another try before posting the recipe.

I figured, to count down on prep time, I just bake a giant cookie and call it a day. Anyways it was fun for the kids, and different. I think kids like anything giant especially when it comes to sweets and baking.

The recipe comes from my old giant chocolate chip cookie I made a while back. For this version I baked it in a different baking pan, I decreased the sugar even further and used a mixture of flours. In this case barley and whole wheat pastry flour, but I think you can use any of the other flours if you prefer.

Anyhow, this is a great way to bake your cookies. I am taking this cookie pie to a barbecue tomorrow. I hope you give it a try :-)


The mint is taking over the parsley, cilantro and basil so I had to chopped some off to let the sun help the other herbs grow as well!!  By the way, I cleaned the mint with a dry paper towel and scrape whatever sand was on them. Make sure you add them to the batter completely dried.

Here you can see the chopped mint which I added to the batter on the last step. Then just mix the mint through.

Here you can see the mint mix in with the batter. Pad down the dough onto the prepared baking tart and bake for about 22 minutes at 350F.

Here I was cooling down the cookie pie for about 20 minutes before I did cut into it. Try to wait a bit longer if you can, I just wanted to dig into it because the mint smell was making me nuts!!

This cookie pie is not that sweet at all so if you like you can add an extra 1/4 cup of sugar. I am just starting to go onto the extra lower sweet end of things :-)


Whole grain mint and dark chocolate chip cookie pie

Yield: 8 servings


3 tablespoons butter, room temperature
4 tablespoons olive oil
1/2 cup unrefined sugar
1 egg
1 teaspoon vanilla extract
3/4 cup whole wheat pastry flour
1/2 cup barley flour
1/3 cup fresh chopped mint, make sure it is completely dry
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2  cup dark chocolate chips


Preheat oven to 350 F. Grease and flour a 9 inch pie or tart pan. I used a tart pan with removable bottom.

In a bowl mix sugar, oil, egg, vanilla extract and butter. I used a wire whisk to do this.

Stir in the flours, baking soda, salt, and chocolate chips and blend well. Incorporate the fresh mint and mix through. Pat down onto the prepared pan until you obtain a giant cookie, just like in the picture. I do this with my hands and a rubber spatula.

Bake cookies for 22-24 minutes. Cut into wedges 2-4 minutes after getting out of the oven, it is easier this way.

Inspired by chocolate and carrots

Nutrition facts calculated based on the recipe giving 8 servings.

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  1. Good, good! I like them


  2. These look so good! I’m definitely going to give these a try! These would be great for throwing in my kids lunch for summer camp!

    I also have a food/nutrition blog. Would love for you to check it out and let me know what you think.
    Five a day the fun way – http://fiveadaythefunway.com

  3. These look fabulous!!

    Have a great summer away!

  4. Wow, Miryam, I’m glad I clicked over to your blog and saw this recipe! I love the trio of oats, almonds, and coconut, and I’ve been wondering what to make with the whole wheat pastry flour that I recently bought for the first time. This looks like a perfect recipe to try it out on. Also, I’ve never made a cookie with olive oil in it but I’m very curious to see what it tastes like. If I give this a whirl I’ll let you know the results! :)

  5. These look fantastic! I will definitely be trying this recipe. Awesome job with the photography too. I have a hard time with oatmeal cookies (among other things…). Thanks for the recipe!

  6. wow, these look amazing! Thanks for sharing =D

  7. These were amazing!! Will definitely be making them on a regular basis! Thank you for sharing.

  8. Unknown, thanks so much for the feedback. I am glad they turned out as expected and that you guys liked them.

    Thanks for visiting my blog!!

  9. This cookies are great! Just done the recipe! Thanks, from México :)

  10. I like them; however, they are sweeter than I expected. I guess I will have to eat them all myself, instead of sharing them with my 2 year old. :)

  11. Erica, thanks for letting me know. I haven’t made these in for ever. I have noted your comment and decreased the sugar content from 3/4 cups to 1/2 cups. I think they will a lot better now :-)

    Thanks for visiting my blog!!

  12. Miryam,I made these cookies last night. They came out so yum. I made them little bit thicker and will make the flat ones like the ones you have in the picture next time. Love your site!

  13. Literally my favorite cookie recipe! I came back to it because I’m making them for a cookie exchange. I know it will be a hit! Thanks!

  14. What’s the nutritional info for these please

  15. Love these! Thanks for the recipe :)
    First time I made these the other month I subbed raw sugar & brown sugar for the sugar and added a pinch of ginger and nutmeg,sultanas and chia seeds to the dough- absolutely fantastic! Making these again this afternoon, also how did you get yours so crunchy? Mine were soft but I’m not complaining, they tasted really good !

    • Sorry for the delay respond. It was exam time :-) Mine kind of spread out quite a bit and that makes them crunchy however the longer they sat they more chewy they got. Both textures are find w/ me. Normally the more sugar the more crunchy they get but they don’t need more sugar though.

  16. If I want to make them gluten free can I substitute with gluten free all purpose flour? Anything else I need to adjust?

  17. I just made these – outstanding! In order to make them gluten free I substituted almond flour for the pastry flour and I also subbed pure maple syrup for the honey – other than that no changes. This will become a favorite recipe for the future. One question I have is this – has anyone tried substituting applesauce for the oil??? I am going to try it and will let you know. Love this recipe!

  18. Don’t sub applesauce for the olive oil. It totally changes the cookie – and not for the better. They would not hold together. Tasted great but we ended up eating them like granola – all crumbled. I have another batch of the ORIGINAL recipe in the oven now. Don’t try to mess with what has been a success. Love this recipe.

  19. The second batch is perfect. As they say, if it’s not broke don’t fix it.

  20. Would these work with coconut sugar instead? Could I use whole wheat flour instead of ww pastry flour? These look great!

  21. I discovered this recipe about 2 1/2 years ago / Do you know how many times I have made them ? So many I can no longer count – This is an amazing recipe – As soon as I make a batch they are literally all gone soon enough – Many many thanks and keep up the great work !

  22. Has anyone tried making these without sugar and just using more honey or maple syrup or something? I’m looking for good sugar free cookies.

  23. Tastes great with a dollop of peanut butter.Next time I will incorporate in the batter.

  24. thanks so much for this recipe
    it is so simple and turned out great.

  25. I followed this recipe exactly, and sorry to say, these cookies really weren’t for us. My two cookie obsessed kids even spat them out! They just tasted like olive oil. 

  26. I swapped the almonds for 1/2 cup of orange zest (finely cut), works great with the coconut. 

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