Preheat oven to 375⁰F and line a cookie sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, whisk together all the dry ingredients (from oat flour to salt).
Pour in the melted coconut oil, vanilla, peppermint extract, and 1 tbsp water and mix until thoroughly combined. If the dough does not stick together in one ball, add 1 extra tablespoon of water. Fold in the chocolate mint chips.
Using a cookie scoop, or a spoon, portion out 11 to 12 balls of dough. Flatten each into a disk about 1cm thick and place onto prepared cookie sheet.
Bake in the oven for 8 minutes and cool for at least 10 minutes before eating or transferring to a cooling rack.
Notes
*Use gluten free oats as necessary **For extreme gluten allergies or strict vegan diets, check ingredient list to make sure mint chips are suitable for your needs.
Recipe by Radiant Rachels at https://radiantrachels.com/gluten-free-vegan-mint-mocha-cookies/