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chocolate mint thins cookies

Mint Chocolate Thins
Adapted from Eat, Drink & Be Vegan

1/2 cup organic canola oil or high-oleic safflower oil
1/2 cup + 1 tablespoon organic sugar, divided
1/2 cup maple syrup
1/4 cup agave nectar
1 T. almond milk (can substitute dairy milk)
2 teaspoons peppermint extract
1 teaspoon vanilla extract
2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
Rounded ¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3.5 ounces 70% or 72% dark chocolate, chopped into small chunks

Heat the oven to 350 degrees.

Whisk together the oil, ½ cup sugar, maple syrup, agave, milk and extracts.  In another bowl, combine the dry ingredients and mix well. Add the wet ingredients into the dry and stir just until combined. Gently mix in the dark chocolate.

Drop by rounded teaspoonful onto a baking sheet lined with parchment paper. Sprinkle with a little of the additional sugar. Bake 11 minutes (don’t worry if they don’t look done – they flatten and harden after coming out of the oven). Cool for 2-3 minutes, then transfer to a rack.

Makes about 3 dozen cookies


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