| Gluten Free + Dairy Free + Nut Free Optional + Paleo Friendly + Soy Free + Refined Sugar Free |


I’ll start this post out by saying ANYTHING mint chocolate chip is a yes in my book. Since I was a child, mint chocolate chip has always been my favorite flavor. From ice cream, to smackers lip balm, to my stuffed animals names. Mint is one of my favorite flavors ever, which is a little piece of the story as to how I came up with the name Investmint Baker. (full story to come another day).

Another favorite of mine from my childhood was the chocolate chip cookies from Tates Bakeshop. I remember sitting at my friends houses in high school, eating through entire packages of Tates cookies because they were simply, addicting.


So as the health revolutionary that I am, I had this idea to create my favorite cookie in my favorite flavor, and also make it healthy! By healthy I mean super clean ingredients with the addition of a secret ingredient that’s a superfood, and naturally gives these cookies their special and perfect mint green color.


What’s the secret ingredient? CHLOROPHYLL! Speaking of high school… this recipe really brought me back some years to science class, learning about chlorophyll and its magical properties for plants. Well, it also has magical properties for humans and it is definitely considered a valuable investmint to our health.


Chlorophyll is linked to natural cancer prevention, it is good for our livers, it has a ton of vitamins and minerals, it improves digestive health, detoxifies the body.. the list goes on and on. You can read more about it’s benefits here.



So there really should be no question if you should make these or not. The answer is CLEARLY a yes. They do not disappoint and you’re lucky if they last in your fridge longer than 24 hours 😛



Bobs Red Mill Almond Flour or Sweet Rice Flour (nut free)

Organic Eggs

Coconut Milk

Coconut Oil

Chlorophyll (mint flavor – optional. For this recipe, the chlorophyll is used for color so if you want to omit it, the cookies will still taste the same)

Peppermint Extract 

Baking Powder

Coconut Sugar

Bob’s Red Mill Gluten Free Oats

Mini Chocolate Chips OR Eating Evolved Signature Dark Bar


Happy Cooking!

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Print Recipe
mint chocolate chip tates
Prep Time 10 min
Cook Time 15-20 min
10-12 cookies
Prep Time 10 min
Cook Time 15-20 min
10-12 cookies
  1. Preheat oven to 350*
  2. In medium bowl, whisk together eggs, coconut milk, coconut oil, chlorophyll and peppermint extract.
  3. In larger bowl, mix flour, baking powder, coconut sugar and oats with a fork or spoon until well mixed
  4. Add went into dry - mix well with a spoon not a whisk.
  5. Fold in chocolate chunks or chocolate chips. If using the eating evolved bar, smash bar with metal spoon before opening to break it up into chunks
  6. Spoon onto baking tray. Scoop even spoonfuls out and just push each spoonful onto the baking tray with your finger. It's ok if they look a little messy and imperfect, when they cook they flatten and thin out. Try to make sure they are as even in size as possible
  7. Cook for 15-20 min until cookies are firm and can slide on the tray. (could be up to 25 min depending on your oven)
  8. Remove from oven and transfer to cooling rack or counter top
  9. Store in fridge! They're also delicious cold
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