Prep Time: 10 minutes
Cook Time: 15 minutes
I’ve recently discovered that many traditional cookie ingredients can be substituted for vegan alternatives. For example: eggs can often be left out entirely with no need for a replacement. Butter can be replaced with coconut oil. If it is cool in temperature the oil congeals like butter, and if the recipe calls for melted butter, just warm it up! And white sugar (which sometimes is subjected to bone bleaching) can be replaced by delicious coconut palm sugar, maple syrup, or other forms of jaggery... which are all healthier alternatives anyway
For 12-16 cookies
2 cups unbleached flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup palm sugar, or brown sugar
1 ½ cups mint chocolate chips
½ cup water
1 tsp peppermint extract
½ cup coconut oil
1) Preheat oven to 350 degrees F
2) In a large bowl, combine dry ingredients and mix together with a fork.
3) Add the water, oil and extract and stir together until a pretty dough has been made.
4) Grease 2 cookie sheets and with clean hands place small balls of dough onto the prepared surface. You may squish them down if you wish.
5) lick your hands and then wash them again.
6) Bake for 10-15 minutes – depending on the size of the cookie and the reliability of your oven this may take slightly longer.