What do you do when you find mint plants growing in the wild? You pick them, bring them home and make cookies! Right?
Although it was a surprise to find it, I wasn’t at all surprised that it had taken over the dry riverbed on my parents property. Mint is known for its invasive tendencies. Most of us are heard cursing as we pull this aromatic herb out of our garden beds, especially after discovering it choking out our favorite perennials. Unfortunately, my attempt to transplant it from my flower bed to a rock garden last year failed. I don’t know how. I was disappointed when I realized neither the peppermint nor spearmint had sprung up. Mint is one of my favorite and most used herbs. Mint has a cooling energy and is refreshing and revitalizing. A cup of mint tea works as a stimulant (not as caffeine would) for those needing mild boost. It’s also used for calming purposes and it quickly eases the upset tummy by relaxing muscles and expelling gas.
I’m not exactly sure of the species I found. Wild mint? Or perhaps somebody’s overgrown weeding remnants traveled down stream? It definitely has more of a spearmint flavor than peppermint and is pretty mild, which tends to be a characteristic of spearmint. Either way it’s tasty and tonight I’ll enjoy a cup of minty tea with a minty cookie!
- 2 cups gluten free oatmeal
- 1 1/4 cup almond flour
- 1/4 cup potato starch
- 1 tbsp grass fed gelatin
- handful (1/4 cup minced) fresh mint – washed, patted dry, and minced
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup butter from pasture raised cows, softened
- 3/4 cup VT maple syrup
- 1 tbsp vanilla
- 3/4 cup chocolate chips
- Mix everything in one bowl
- Let it set in the fridge for a 1/2 hour or longer. The longer it sets the more the minty goodness will infuse throughout the dough.
- Plop ’em on a baking sheet lined with parchment paper.
- Bake at 375 for 13-15 minutes, until the bottoms are beautifully browned.
The mint is subtle, but it’s there and it’s marvelous!