Preheat the oven to 425°F.

Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together flours, baking powder, and date sugar.

In a blender, purée the milk, mint, and applesauce. Add to the flour mixture. Mix until well combined.

Add the rolled oats and the cacao nibs or chocolate chips. Fold into the batter.

Let it sit for 20 minutes to thicken.

Drop by large spoonfuls onto the baking sheet.

Bake for 15 minute or until lightly browned.

Cool for 10 minutes on the baking sheet before removing to a wire wrap.

Makes 12 biscuits

Note
In place of the oat flour, substitute spelt flour and omit the 2/3 cup rolled oats.

Variations:
Instead of the mint try 1 packed cup of lemon balm (Melissa officinalis) in this recipe. Lemon balm is an herb in the mint family which is known for its calming and digestive properties. You can find lemon balm at farmers markets and sometimes natural food stores such as Whole Foods. It is also very easy to grow as it is in the mint family. You can find seeds and plants at your local nurseries. Some of the health benefits include stress relief and help with indigestion, nausea and headaches.

If you use the lemon balm, omit the chocolate chips. If desired, add ½ cup chopped walnuts or pecans.

Almost any herb can be used. Try these other variations:

Lavender: use 1 teaspoon food grade lavender buds and 1 teaspoon pure vanilla extract. Add ½ cup chopped nuts, if desired. Frost with a light lemon glaze while still warm. (2/3 cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon freshly squeezed lemon juice and enough plant-based milk to make a thin frosting).

Basil: Replace the mint with 1/2 cup basil. If desired, stir in ½ cup chopped re-hydrated sun-dried tomatoes, ¼ cup minced sweet onions, and 2 tablespoons finely chopped green olives to the batter.