Peppermint And Mint Chocolate Chunk Cookies

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Unbleached flour
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Water
1 tablespoon	15ml	Ener-G Egg Replacer
1 cup	198g / 7oz	Unbleached cane sugar
		= (or white sugar from sugar beets)
2/3 cup	131g / 4.6oz	Vegan margarine
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Peppermint extract
2		Tropical Source Mint Candy Crunch
		Dairy Free Chocolate Bars - (85g ea) - roughly chopped
1/3 cup	48g / 1.7oz	Vegan peppermint candies - roughly chopped
		= (or vegan candy canes)
		Safflower oil - for cookie sheets

Recipe Instructions

In a small bowl, stir together the flour, baking soda, and salt, and set aside.

In a medium bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the sugar, margarine, vanilla, and peppermint extract, and stir the mixture until smooth and creamy.

Add the dry ingredients and stir well to combine. Add the chopped chocolate bars and peppermint candy and fold gently to incorporate them into the dough.

Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets. Working in batches, drop the cookie dough by rounded teaspoonfuls on to the prepared cookie sheets, spacing them 2 inches apart.

Bake the cookies at 375 degrees for 6 to 8 minutes for a soft-batch type of cookie (they will be just set but soft to the touch) or 8 to 10 minutes or until golden brown around the edges for a crisp cookie.

Allow the cookies to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining cookie dough. Store the cookies in an airtight container.

This recipe yields 4 dozen.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.