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