Thursday, October 4, 2012

ThinMints- the vegan kind...

My daughter was playing around with my cookbooks recently, and lover of mint and chocolate that she is, she discovered and successfully vegan-ized these amazing cookies from the Tassajara CookBook. Just makes it easier to eat them! Who says we need to wait for the girls in green to come by....

 2+1/2cups (375gr) flour (I use spelt/epeautre)
1/2cup (125gr) cocoa powder
1+1/2 tsp (coffee spoon) baking soda (sodium bicarbonate)
1/2 tsp seasalt

1/2 cup coconut oil, melted (de-aromatized is the best)
1 cup maple syrup
1+1/2 tsp mint extract
1+1/2 cups chocolate chips

 Preheat oven to 350degrees F/ 175degrees C.
 Combine all dry ingredients, except chocolate chips, in a large mixing bowl.

In a large tall mixing cup, combine all wet ingredients with a stick mixer to emulsify. Or just whisk them together until smooth.

 Add the wet ingredients to the dry and mix until all the flour is combined. Then gently mix in chocolate chips. Drop by teaspoonfuls onto baking sheet covered with baking paper, and flatten with the back of the spoon. Bake 12-16 minutes- wait for the chocolate-y smell and then check them! Cool.

In our home, since we no longer have store bought cookies, we make batter, ball it all, bake only 1-2 trays and freeze the rest of the balls for another day's instant warm cookies!

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