This year for Christmas my friends and I had a secret Santa cookie swap!! It was very fun and delicious (:
Chewy Mint Chocolate Cookies
Yields 4 dozen
3/4 cup canola oil
2 cups vegan sugar
1 tsp. peppermint extract
1 tsp. vanilla extract
3 Tbsp. ground flax seeds
1/2 cup + 1 Tbsp. water
1 tsp. instant espresso powder
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 350 degrees Fahrenheit. Prepare your espresso flax egg by combining the flax seed, water, and espresso in a small dish. Set aside for at least 5 minutes.
In a large making bowl, cream together the canola oil and sugar until light and fluffy. Add in the peppermint extract, vanilla extract, and espresso flax egg. Stir well to incorporate.
In a separate, medium bowl, sift together the flour, cocoa, baking soda, and salt. Fold the dry ingredients to the wet in approximately four batches, being sure to gently combine all ingredients between each addition. The batter should be lump free and soft.
Use a tablespoon measure to make 1 inch balls. Flatten these into round disks using the palm of your hand. Bake on an ungreased cookie sheet for 10-11 minutes. Let sit about 1 minute before transferring to a cooling rack.
Peppermint Stick Ice Cream (Semi-Homamade Style)
Makes 2 pints
2 pints vegan vanilla ice cream (I used So-Delicious brand almond milk ice cream)
15 mini peppermint sticks
Remove the 2 pints of ice cream from your freezer and let sit on the counter for a few minutes to slightly soften.
In a food processor, process the peppermint sticks until they become tiny broken pieces. Transfer the ice cream to a large mixing bowl then add in the broken peppermint stick pieces. Using a spoon, fork, or potato masher, combine the ingredients.
To put the ice cream sandwiches together:
First, match up the cookies by size as best you can. Then, using a mini scoop, portion the ice cream onto one side of the cookie. Put the second cookie on top and twist and press down gently to secure. Enjoy (: