Peppermint and Mint Chocolate Chunk Cookies

 
1 1/2 cups unbleached flour
1/2 t. baking soda
1/2 t. salt
2 T. water
1 T. Ener-G Egg Replacer
1 cup unbleached cane sugar (or white sugar from sugar beets)
2/3 cup vegan margarine
1 t. vanilla
1/4 t. peppermint extract
2 - 85 g. Tropical Source Mint Candy Crunch Dairy Free Chocolate Bars, roughly chopped
1/3 cup vegan peppermint candies (or candy canes), roughly chopped
safflower oil, for oiling cookie sheets
 

In a small bowl, stir together the flour, baking soda, and salt, and set aside. In a medium bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the sugar, margarine, vanilla, and peppermint extract, and stir the mixture until smooth and creamy. Add the dry ingredients and stir well to combine. Add the chopped chocolate bars and peppermint candy and fold gently to incorporate them into the dough. Using a little safflower oil, lightly oil (or mist with oil) two non-stick cookie sheets. Working in batches, drop the cookie dough by rounded teaspoonfuls on to the prepared cookie sheets, spacing them 2 inches apart. Bake the cookies at 375 degrees for 6-8 minutes for a soft-batch type of cookie (they will be just set but soft to the touch) or 8-10 minutes or until golden brown around the edges for a crisp cookie. Allow the cookies to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining cookie dough. Store the cookies in an airtight container.

Yield: 4 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett