Recipes

A perfect marriage of chocolate and mint, these vegan cookies are ultra-rich and yet taste light on the tongue.  Try filling them with peppermint ice cream for an extra-special treat!

Preheat oven to 350°F.  Combine all-purpose flour, whole wheat pastry flour, salt, cocoa powder, and baking soda in a large bowl.  Cream together the Earth Balance and evaporated cane juice in separate large bowl just until fluffy.  Combine molasses, soy milk, water, vanilla extract, and peppermint extract in a medium bowl and whisk together.  Pour 1/4 of the wet mixture into the Earth Balance mixture and mix just until combined.   Add 1/4 of the dry mixture and stir just until combined.   Repeat until all ingredients are added and there is just a little dry remaining.   Add the chocolate chips and mix until fully combined, being careful not to overmix.  Use a 1/4 cup measuring cup to scoop batter onto a parchment-lined tray.   Press down on each until about 3 1/2” in diameter.  Bake for 15-20 minutes or until edges are set but centers are still slightly soft.  Transfer to wire racks and cool completely.