Vegan Dark Chocolate Chip & Mint Cookies. - Lakatwalk - a fashion and lifestyle blog.

Vegan Dark Chocolate Chip & Mint Cookies.

Saturday, November 10, 2018


I found this recipe when searching for a cookie recipe I can make using essential oils, more specifically peppermint oil. I absolutely love chocolate and peppermint mixture, my favorite holiday drink is Starbucks peppermint mocha, my daughter seems like also enjoys the mix of the cool and sweet so this recipe will I see already, become our family's holiday staple.

Another positive thing is that it is ridiculously easy to make and quite quick. It takes about 15 minutes to mix the dry ingredients together, separately wet ingredients and then combine the two.
I made 24 cookies in two batches of 12 cookies out of this mixture and it was baked on 190C or 375F for 12 minutes each batch.

The cookies will be soft when you take them off the oven, that is ok. Let them rest for a few minutes before placing them on a plate. They are deliciously fudgy, not too sweet, a perfect treat with morning coffee or tea. Store them in this box for up to a week. They can also be frozen and defrosted.

Important note, do not put more than 3 drops of edible essential peppermint oil, three drops are more than enough for the whole dough mixture. Measure the essential oil in the small spoon and then add it to liquid ingredient mixture.

INGREDIENTS 

Dry ingredients:
1 cup (236 g) of all-purpose flour
1/2 cup of organic cacao powder
pinch of salt
1 tsp of baking soda

Wet ingredients:
1 flax egg (vegan version) or regular egg for non-vegan
1/2 cup of vegan butter or regular butter for non-vegan
3 drops of peppermint edible essential oil (I used Dottera oil)
3/4 cup of dark chocolate chopped in small chunks (I used 70% dark organic chocolate with pollen)
1 cup of organic coconut sugar (brown sugar or other substitutes you are using)
1/2 tsp of white vinegar (important to react with baking soda)


DIRECTIONS

1. Preheat oven to 190C / 375F.
2. Mix with a spoon dry ingredients together in medium size bowl.
3. In a separate, medium-size bowl beat together butter with coconut sugar (or sugar of your choice) until well combined. Add egg and mix well for 2 minutes until you get a thick batter. Add vinegar and peppermint essential oil, mix to combine.
4. Spoon together with wooden spatula dry and wet ingredients until completely combined in the compact mass. Add dark chocolate chips/chunks and mix to combine.
5. Prepare a baking dish covered with parchment paper.
6. Form little balls out of the batter using your hands and place them without pressing on them with 1-2 cm in between on a baking dish.
7. Bake for 12 minutes on 190C / 275 F.

Let cookies cool on a drying rack for 2-4 minutes before moving them or eating them, although our first batch didn't last that long! :)

Enjoy and if you make these, please let me know how you liked them in comment bellow! :)

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3 fabulous comments

  1. OMG these are sooo good!!!!
    Thank you for sharing the recipe the whole family loved these cookies, just on time for Christmas.
    Kim

    ReplyDelete
  2. Interesting, I never thought of using essential oil in cooking. I am wondering if you can use just any or it needs to be culinary kind? Valentina

    ReplyDelete
  3. OK I am no cook but I managed to make these! Thanks for the recipe! Lyn

    ReplyDelete

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