Home » Fresh Mint Chocolate Cookies

Fresh Mint Chocolate Cookies

by Kristen

Herbs from your garden aren’t just for savory recipes and drinks.  Once I started baking desserts using fresh mint, I could no longer stomach the mint extract you buy from the store.  These fresh mint cookies are a delicious way to bake cookies during the summer.  Your kids will love heading out to the herb garden to pick fresh mint for these cookies.   They taste amazing, and the aroma in your kitchen while you bake these will make your mouth water! 

Real Mint Cookies

These cookies are made with real mint that you clip from your garden or the fresh mint you buy in your grocery store’s produce section.  Once you start baking with fresh mint, you will throw out your mint extract.  The real mint tastes amazing with chocolate, and these cookies are such a delightful treat!

How to make these Mint Chocolate Cookies

These Cookies make use of all that mint growing in your herb garden.  Here’s what you need:

Whole Wheat Pastry Flour

Cocoa Powder


Baking Soda


Coconut Oil or Butter


Pure Vanilla Extract

Fresh Mint Leaves

Add all the ingredients to your food processor.  Mix with a blade to make the dough.  Roll the dough out with a rolling pin and use a cookie cutter to make your cookie shape of choice.   Bake at 300 for 10 minutes if you make a more large cookie or 6 minutes if you made mini cookies as I did.

These Cookies are the perfect summer treat!  They taste amazing on top of vanilla ice cream!  You can also crumble them up to make mint dirt cups!


  • 3/4 cup Whole Wheat Pastry Flour
  • 1/3 cup Cocoa Powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil or butter
  • 1/4 cup whole milk or cream
  • 1 teaspoon pure vanilla extract
  • 10 fresh mint leaves more or less depending on how minty you want this to be.


  1.  Add all the ingredients to your food processor or Mixer to form a dough

  2. Wrap up the dough or place in an airtight container and refrigerate for 30 minutes.

  3. Roll the dough out with a rolling pin and use a cookie cutter to make your cookie shape of choice.

  4. Bake at 300 for 10 minutes for larger cookies or 6 minutes for smaller cookies.

  5. Let cool and serve.



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Diane November 6, 2021 - 7:51 pm

There is no sugar in the actual recipe. How much to use? These sound so delicious.

Kristen November 6, 2021 - 8:16 pm

Hi Diane,
1/2 cup brown sugar and 1/4 cup white sugar. I hope you like them!

faye August 18, 2021 - 11:47 am

how much sugar is needed for this recipe?

Bethany July 27, 2021 - 3:36 am

These look so yummy! I just planted mint, hesitantly this year (I am nervous it will take over my flower bed). I’m so excited to find a yummy treat I can make with it. Is there a gluten free flour substitute?

Lisa July 4, 2021 - 1:32 am

You left the quantity of sugar out of the recipe!

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Andrea Luong July 10, 2016 - 6:10 pm

I’m excited to bake these, but the “dough” is definitely more of a batter. I’m thinking I’ll have to turn them into mini muffins, but I’d love to know where I went wrong! My best guess is the coconut oil – I melted it so I could get an accurate measurement from my liquid measuring cup. Anyone else have this problem?

Alice June 12, 2016 - 6:14 pm

I love how these turned out minty and cakey and not too sweet. I bet the dough would also make a great loaf to have with tea. Any idea what the cooking time would be to do that?

Donna Hup June 16, 2015 - 8:00 pm

These sound so good and so easy. I love fresh mint!

Alisa - Go Dairy Free June 16, 2015 - 5:08 pm

What a wonderful recipe!! I really need to use fresh mint more often.


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