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!