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 :-)

Enjoy!!

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 :-)

Nutrition facts calculated based on the recipe giving 8 servings.