Double Chocolate Chip Mint Cookies
With the excitement of a visit from my sister, I made a batch of the Double Chocolate Chip Rosemary Cookies. They were such a hit with my parents that I couldn’t resist! My foodie sister suggested a new and wonderful spin on this cookie, due to my latest obsession with peppermint extract. I want to put it in everything! As a result, this lovely minty cookie resulted.
My boyfriend—let’s call him Brad—will be my official taste tester for the next couple of months (lucky duck!). We tossed around the idea of having our dogs weigh in on the chocolate-free recipes, but decided that wouldn’t be fair since they will eat almost anything (Baxter recently ate an entire bottle of omega 3 supplements—gotta get your essential fatty acids in!). So instead they will simply have to stare longingly as I cook/bake and eat everything myself. Maybe I’ll whip up some vegan dog treats for them.
These cookies are wonderfully chocolate-y, with a lovely hint of mint. My favorite way to eat these drops of heaven? Crumbled up in a bowl, smothered with almond milk. Holy crow! Try it–you’ll love it!
2 cups whole wheat pastry flour
2/3 cup cacao
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan butter (I use soy-free Earth Balance)
1 1/2 cups sugar (preferably evaporated cane juice)
1 tablespoon + 1 teaspoon ground flax seeds
1/2 cup almond milk (I use the 30 cal vanilla variety)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3/4 cup dark chocolate chips (I used 1/2 cup of dark chocolate and 1/4 cup of Enjoy Life semi sweet chocolate mega chunks—dairy, nut, and soy free)
Preheat oven to 350°.
In a large mixing bowl, whisk together flour, cacao, baking soda, and salt until well mixed.
In a mixer or with hand beaters (or even with a fork as recommended by Isa, the original source of these cookies) cream together the butter and sugar. Add ground flax, almond milk, vanilla and peppermint extract, and mix until totally combined.
Add the dry ingredients 1/2 a cup at a time. Pour in chocolate chips and mix into the dough.
Use an ice cream scoop or a spoon (I used heaping tablespoons) to scoop dough onto a greased cookie sheet (I am addicted to my Artisan non-stick baking mats) about 2 inches apart.
Bake for 15 minutes, until edges are crisp and tops begin to crack. Remove from oven and let sit on the cookie sheet for a few minutes before moving to a cooling rack.
Once cool they can be moved to a storage container for up to a week.
This recipe made 24 cookies.