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Mint Chocolate Chip Cookies

These are adapted from Joy of Vegan Baking by Colleen Patrick-Goudreau.  I partly accidentally and partly on purpose reduced the fat and they were still awesome.  Think Girl Scout Thin Mints, only fresh and thick and perfect.  Does someone you know think vegan desserts are… obviously vegan?  Make them eat their words.

Preheat oven to 350.  In a medium to large bowl with a hand mixer, whip until frothy:

Add and cream:

Add and combine just until mixed:

  • 1-1/2 c unbleached flour
  • 1/4 c cocoa
  • 1 t baking soda
  • 1/4 t salt
  • 1 c chocolate chips

I made 1″ size balls, which made about 3 dozen little bites.  I used my seasoned baking sheets ungreased – if yours tend to stick you might want grease or parchment.  Bake 10-12 min.  Eleven minutes worked well for me, when the cookies were forming a skin but were still a bit wibbly-wobbly.  Remove to cooling racks immediately.

These are very rich and I was only able to eat about 4-5 before I needed to stop.  But I still ate a few more.

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