Chocolate Chip Vegan Thin Mints

9 Jun

I haven’t made cookies in a while, so why not right? (:

This cookie recipe was based upon Ashley and Stephens Chocolate Chip Cookie recipe!

Chocolate Chip Vegan Thin Mints

Yields 20-24 depending on the scoop size

3/4 cup vegan cane sugar

1 Tbsp. molasses

1/3 cup coconut oil

1/3 cup canola oil

1/4 cup fresh made almond milk

1 Tbsp. flaxseed meal

2 tsp. vanilla extract

1 tsp. mint extract

1 1/2 cups all purpose flour

1 1/2 Tbsp. cocoa powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/3 cup vegan chocolate chips


Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a mixing bowl combine the sugar, molasses, oils, almond milk, flaxseed, vanilla and mint extracts.  Beat well with a wooden spoon for about 5 minutes.

In a separate mixing bowl combine the flour, cocoa, baking soda and salt with a whisk until well incorporated.

Add the dry to the wet and stir gently with a wooden spoon until the batter is moist.  Fold in the chocolate chips.

Using a Tbsp. scoop, portion out the cookie dough 12 to a sheet.  Flatten a bit with either your fingers or the back of the scoop.

Bake for 10-12 minutes, let sit on the baking sheet about 5 minutes before moving, then cool completely on a wire rack.

Enjoy with a big glass of dairy-free milk (or water) near… these are decadent!


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