I’m going to go ahead and say it. These just might be my most favorite cookies ever. Chocolate and mint is definitely a winning combination – so when you put this in cookie form – OH MY!
My husband participated in a cookie swap at work and asked me to make something. I had made something like this before….But I couldn’t find the recipe. Well look no further because THESE are the cookies you want to bring to your holiday parties, cookie swaps, etc.
Original recipe found here and then veganized (and doubled b/c choclate and mint!!!) below. This recipe makes about 24 cookies.
- 1 cup (2 sticks earth balance)
- 1 1/2 cups sugar
- Egg replacer equivalent to 2 eggs ( i used the powdered kind)
- 1/2 tsp natural peppermint extract
- 3 cups flour
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2-3 candy canes, finely crushed
- 2/3 cup chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, cream the earth balance and sugar together for about 1-2 minutes. Add egg replacer, peppermint extract and beat until light and fluffy, scraping down the sides.
- Add flour, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased baking sheet. Press the tops down and then top with a few more chocolate chips if your prefer.
- Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
- Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.