Simple Mint Chocolate Fudge Cookies

Makes 24 cookies

Ha! I have trapped you into reading this post but I am not going to say much about the cookies. They are minty and chocolately. They are fudgey. They’re really good and quite easy to make.

But actually I am here to announce that we now do social media. Oh yes, we’re a very modern trio. Please “like” us on Facebook here and “follow” us on Instagram @strawberrypepper. We’ll post bonus food pictures and give you a heads up about new recipes.

Anyways, enjoy your holidays and these wintery cookies! A batch is being shipped out to Leila at this very moment :).

PS- Yes, that’s a picture of unbaked cookies because, um, I may or may not have eaten a few that way.


  • 1 3/4 cups white flour
  • ¾ cups unsweetened cocoa powder
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • 1 cup agave nectar
  • ½ cup and 2 tbsp canola oil
  • 3 tbsp soymilk or non-dairy milk of your choice
  • 2 tsp mint extract
  • 1 ½ cup mini semi-sweet vegan chocolate chips


  • Preheat oven to 350 degrees, lightly oil two baking sheets or cover them with parchment paper.
  • Mix the flour, cocoa powder, baking powder, and salt together.
  • In a separate bowl, mix together the agave nectar, canola oil, and mint extract.
  • Add the dry ingredients to the wet in two batches, mixing with a wooden spoon and using your hands if needed to create a pliable dough.
  • Fold the chocolate chips into the dough.
  • Spoon the dough out two tablespoons at a time and roll into balls, flattening with your palm onto the baking sheet.
  • Bake for 8 minutes. Cool and devour!


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