Vegan Chocolate Chip Mint Cookies

>> Friday, March 12, 2010

All good things must come to an end. And our sunny weather has most definitely come and gone. Tomorrow we're running a 4-mile race for St. Patty's Day. It's supposed to pour the entire time. Oh, well. All the more reason to drink some green beer. I'm a bit concerned about racing, though. Last night's run was far from perfect. My legs are tired this week.

I try to tell myself I don't need to PR at every race. Last year, I did -- coming in at 31:05 (7:47 minute miles -- w00t!). This year, I'm thinking 8-minute miles might be more like it. But you never know . . . Marathon training has made me slower. Yesterday I even considered canning my marathon dreams this year in favor or more halfs. This morning, I had a change an heart. And I think on April 1st, Stephen and I are registering for the Steamtown Marathon.

That's what she said. Wait, what? Oh, that's right. It's in SCRANTON, PA. So you KNOW these jokes will continue throughout the course our training. After all, the training for a marathon is both long and hard.

Enough! I'd like to share with you now this awesome recipe from the Tassajara Cookbook. The authors describe this vegan chocolate chip mint cookie as a eerily similar, perfect substitute for the traditional Girl Scout thin-mint. I most certainly agree. I never thought of using both peppermint and vanilla extract. But that's gotta be the trick to these babies.

What you'll need . . .
  • 2 cups unbleached white flour
  • 3/4 cups wheat pastry flour
  • 1/2 cup dark cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon coarse kosher salt
  • 1/2 cup canola oil
  • 1 cup maple syrup
  • 1-1/2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • 1-1/2 cups vegan chocolate chips (I used semi-sweet)

Method . . .
  1. Preheat oven to 350 degrees F.
  2. Combine the dry ingredients -- flours, cocoa, baking powder, and salt. I whisked them together.
  3. In another bowl, beat wet ingredients until smooth (oil, syrup, extracts).
  4. Add the dry ingredients to the wet. And mix until well incorporated.
  5. Stir in chocolate chips.
  6. On a cookie sheet lined with parchment paper, drop heaping tablespoons. Flatten with the palm of your hand.
  7. Bake for 10 to 14 minutes. Cool on wire rack. Store in refrigerator.

PS: If you haven't already, go enter our H20 Bottle giveaway, which ends on Monday!

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