I’ve been on a mint chocolate chip streak lately (for no apparent reason), from mint chocolate chip energy bars, to mint chocolate chip soy ice cream to now these cookies. The mint extract makes these cookies unique and would be good for the winter time but I also think they are refreshing for the spring/summer time.
1 and half teasponns of Ener-G Egg replacter (equilvalent of one egg)
*I used a banana
2 tablespoons water
3/4 cup non-hydrogenated, nondairy butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 and half unbleached all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup non dairy chocolate chips
Preheat the over to 350 F. Line two cookie sheets with parchment paper or use 2 non-stick cookie/baking sheets. In the small bowl of a food processor or by hand, whip together the egg replacer power and water, until it’s thick and creamy. Set aside.
Cream the butter and sugars together by hand or with an electric hand mixer at high speed. Beat in the egg replacer mixture and the vanilla and peppermint extracts.
In a separate bowl, combine the flour, cocoa, baking soda and salt. Add to the butter mixture along with the chocolate chips. Stir well until combined, but do not over stir.
Drop by rounded teaspoons onto the cookie sheet. Bake for 10-12 minutes, or until golden brown. Remove the cookies from the sheet immediately after baking and cool on a wire rack.
Yeild 1 and half dozen cookies
Recipe from The Joy of Vegan Baking