Mint Chocolate Chip Cookie Shots

Who wants to do a shot? These chocolate chip cookie shooters with mint cashew mylk are perfect for get-togethers of all ages.


  • 2 cups @bobsredmill gluten free 1-1 baking flour
  • 1/2 cup light brown sugar
  • 1/3 cup coconut or cane sugar (optional depending how sweet you like them)
  • 1/2 cup unrefined coconut oil (not melted)
  • 1 aquafaba egg (3 Tbsp chickpea juice from a can)
  • 1 Tbsp psyllium husk/powder (get this for all future baking recipes, it’s a must have!)
  • 2 tsp vanilla extract
  • 1/2 tsp pink salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup mini vegan chocolate chips (or more if you’re feeling frisky)

Mint Cashew Mylk

  • 1 cup raw cashews (soaked for 4 hours)
  • 3 cups water
  • 2 medjool dates
  • 1 tsp peppermint extract
  • 1/2 tsp spirulina, moringa or matcha powder
  • 1/4 tsp pink salt


  1. Add everything into a large bowl and mix until the dough starts to form, you want it to crumble. If it’s not coming together add 1 Tbsp of cold vegan butter and that should do it
  2. Add your chocolate chips and mix together
  3. Grease up shot glasses first, the bigger the shot glass the better, as its’ easier to mould and then press firmly on the sides of the shot glass while you spin it with the hand holding it
  4. Once you’ve got your cookie dough in the moulds bake at 175°C/350°F for 20 minutes
  5. Let them cool completely and while you’re doing that melt down some of those chocolate chips using the bowl over boiling water technique
  6. Once melted and shots are cooled, spoon the chocolate into the bottoms and run your finger along the bottom and sides so you seal the cookie, then let them fully set for about an hour
  7. Now make your almond mylk in a blender. Add everything together and mix
  8. Once done pour your mint mylk into your moulds and enjoy. they might explode all over the place but it’s worth it

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