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.


  1. YUMMY! I’m kind of weird and don’t like fresh mint, although I like the extract, but I would be totally happy with this chocolate chip cookie pie without that one thing. Yours came out so pretty! I love that you have your own herbs. We have an apartment so all we have is a tiny rosemary plant. Boo! Anyway, wonderful and healthy pie you have here. :) And I have to buy some barley flour!

  2. This looks so terrific!

  3. Awesome! I love mint, but I don’t always love the extract, sometimes it tastes fake to me, but I always love the fresh stuff. I’m so excited that you actually used fresh mint in this – that is so cool! Even without the mint though, it looks delicious!

  4. I almost always cut the amount of sugar I add to baked goods in half if I am using a conventional recipe. Otherwise it tastes way to sweet for me. Can’t wait to try this one!

  5. This looks divine! I will definitely be trying it, with coconut oil, instead of butter and oil. Mmmmm I love fresh mint :) So glad I came across your blog one day!

    Also, I make my own almond flour! I use the pulp after I made almond milk, and bake it on a low heat, until its crispy and dried out. Then just grind it all up! :) I get my almonds at costco, and then its definitely more bang for your buck!

  6. wow a cookie pie with mint.. chocolate and mint, i can see that. i’ve seen so many cookie pie recipes lately with 2 sticks of butter, i’m glad you went easy on the fat. Nice!

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