Warning: These cookies are highly addicting.
My mom originally introduced me to the recipe and my husband has since taken up becoming the vegan cookie master. He pretty much has the recipe memorized and can whip up a batch in no time which is a great yet very dangerous thing!
Anyway, the recipe is from readymade.com and was part of the Holiday Survival Guide.
Here is the recipe adapted from the original website.
Vegan Mint Chocolate Chip Cookies
- 3 c organic white spelt flour
- 1 10-oz package dairy free chocolate chips (the original recipe calls for 2-10oz bags which ends up being an overwhelming amount of chocolate)
- 1 tsp aluminum-free baking soda
- 1 tsp organic sea salt
- 1 c light-colored agave nectar
- 1/4 c organic safflower oil (we've tried different types of oil and they've all turned out)
- 1 tsp organic peppermint oil (*Note: not all peppermint oils are the same potency...less is generally more)
- 1/2 tsp alcohol-free vanilla
Mix flour, chocolate, baking soda and salt in one bowl. Then mix agave, oil, peppermint and vanilla in another bowl.
Add the flour mix to the agave mix and stir until well combined.
Drop by rounded teaspoons onto the prepared baking sheets and bake for 10-12 minutes or until lightly browned and the edges are set.
***You're supposed to let them cool to room temperature at this point but I like the gooey, molten chocolate chips right out of the oven. It's a bad habit but whatever!***
Cool on a wire rack and store at room temp for up to 3 days or freeze for up to 3 months (they won't last that long!).