Vegan Chocolate Chip Mint Cookies

Well, I guess I should have seen this one coming...

Ever since I purchased "The Joy of Vegan Baking" cookbook, I've had an indescribable desire to bake! As mentioned in a previous post, although I do enjoy something sweet now and then, I'm certainly not what you'd call a "dessert person." That's why it's even more crazy that cookies keep running through my head. (Chocolate chip, & peanut butter, & oatmeal, oh my!)

*Warning: clicking on this picture will encourage screen licking.

Basically, it appears that a previously latent compulsion is suddenly driving me to bake every recipe in this entire cookbook, without regard for the fact that my name is neither Cookie Monster, nor Martha Stewart.

So, what's a girl to do? How can I stop this madness? I clearly can't allow cookies/other baked goods to take over my already crowded apartment, can I? And I obviously can't devour everything myself, right? And it would certainly be unfair to force CH to eat 100s of delicious baked goods, wouldn't it?


((*crickets chirping*))

Well, wouldn't it?

Wait a minute...what's that you said? Oh yea, it's almost Thanksgiving! And Christmas, too, which means family gatherings, gift-giving, and tons of dessert. Ah yes, what a convenient excuse to exploit my newly acquired bake-aholic tendencies.

You heard it here first: I'm baking because of the holidays!

Yea, that's definitely why.

Recipe: Vegan Chocolate Chip Mint Cookies(recipe borrowed from "The Joy of Vegan Baking")

1 1/2 tsp. Ener-G Egg Replacer
2 Tbsp. warm water
3/4 cup non-dairy butter
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
1/2 tsp. peppermint extract
1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup non-dairy chocolate chips

1.) Preheat oven to 350 degrees.
2.) In a small bowl, use a fork to whip the egg replacer powder & water together until it's thick & creamy. Set aside.
3.) Cream the butter & sugars together by hand or with an electric hand mixer at high speed. Beat in the egg replacer mixture & the vanilla & peppermint extracts.
4.) In a separate bowl, combine the flour, cocoa, baking soda, & salt. Add this to the butter mixture along with the chocolate chips. Stir until combined, but do not over-stir.
5.) Drop the cookie batter by rounded tablespoons onto a parchment lined cookie sheet.
6.) Bake the cookies for 10 -12 mins., or until the edges begin to harden. Although they might not appear completely done, the cookies will continue to cook after they're removed from the oven.
7.) After removing them from the oven, immediately take the cookies off of the cooking sheet & place them on a wire rack to cool.
8.) Repeat steps 5 - 7 for the remaining cookies.

Yields: 1 1/2 dozen cookies

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