Yields: 3 dozen

INGREDIENTS:
2 2/3 cups all-purpose oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup light brown sugar, firmly packed (splenda brown sugar)
2/3 cup white sugar (splenda granulated sugar)
1 cup salted butter, softened
3 large eggs
1 teaspoon pure mint extract
1 3/4 cups (10 ounces) mint chocolate chips

Preheat oven to 300 degrees F.

In medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.

In large bowl with an electric mixer, blend sugars at medium speed. Add butter and beat to form a grainy paste. Scrape sides of the bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix.

Drop dough by rounded tablespoon onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 19 to 21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.