Peppermint and Mint Chocolate Chunk Cookies from The Vegan Chef

There’s nothing like a warm, yummy, homemade chocolate chip cookie after a long, snowy day. You don’t need to eat dairy products in order to bake a great cookie. Try out this recipe and you’ll probably love it so much you’ll share it with friends and convince them a cruelty-free diet is both healthy and delicious! Remember, chocolate is toxic to dogs and cats!

Veggie Bones are a pawmazing treat just for canine companions.

1 1/2 cups unbleached flour
1/2 Tsp baking soda
1/2 Tsp salt
2 Tbsp water
1 Tbsp Ener-G egg replacer
1 cup unbleached cane sugar (Or white sugar from sugar beets)
2/3 cup vegan margarine
1 Tsp vanilla
1/4 Tsp peppermint extract
1 85G Tropical Source Mint Candy Crunch Dairy Free Chocolate Bars – coarsely chopped
1/3 cup vegan peppermint candies (or candy canes), coarsely chopped
Safflower oil for coating cookie sheets

In small bowl, stir together flour, baking soda, salt and set aside.
In medium bowl, whisk together water, Ener-G for 1 minute or until frothy.
Add sugar, margarine, vanilla and peppermint extract and stir until creamy.
Add dry ingredients and stir well to combine.
Add chopped chocolate bars and peppermint candy and fold gently into dough.
Using small amount of Safflower oil, lightly oil 2 non-stick cookie sheets
Drop dough by rounded teaspoonfuls on prepared sheets, spacing 2 inches apart.
Bake at 37F degrees for 6-8 minutes for soft cookies, or 8-10 minutes for crisp cookies.

Allow cookies to cool for 3 minutes before transferring them to rack to completely cool.
Repeat procedure for remaining dough.
Store all in airtight container.

Yields 4 dozen cookies

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