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Vegan River Mint Chocolate Chip Cookies Recipe

    Here’s a recipe for some River Mint chocolate chip cookies. Straightforward, nothing complex, it's an ideal recipe that can be followed by anyone. Crispy, chewy, doughy and flavorsome, it's the best quick breakfast bite.



      Prep Time

      5 min

      Total Time

      20 min

      Serving Size



      200g Plain Flour

      80g Rapadura Sugar

      70g Vegan Butter

      100g Vegan Chocolate Chips

      20g Maple Syrup

      5g River Mint

      30ml Vegan Milk

      5g Tbsp Chickpea Flour*

      5g Vanilla Bean Paste

      80g Baking Soda

      5g Salt


      1. Pre-heat oven to 160 celsius (fan-forced)

      2. In a stand mixer or hand beater, cream the butter and sugar together until creamy, then mix in the maple syrup, vanilla and milk

      3. In a separate bowl, sift together the dry ingredients

      4. Mix the dry ingredients into the wet, then stir in the chocolate chips

      5. Weigh the dough and then divide it equally into six balls

      6. Place the balls of dough onto a lined baking tray (don’t flatten them)

      7. Bake for 13-15 minutes depending on how soft you like them

      *Recipe Note:

      If you haven’t used chickpea flour before, this works as an egg replacement. It has a strong unpleasant taste when raw, which cooks out. If you need to taste the mixture, it’s recommended you do that before

      adding this flour.

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