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Mint Double Chocolate Chip Cookies

What you need: 

1/2 cup vegan butter
1/2 cup light brown sugar
1/2 cup unrefined sugar
1/4 cup firm silken tofu
1 egg equivalent, prepared (I whisk together 1-1/2 teaspoons Ener-G Egg Replacer and 2 tablespoons water until fluffy)
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 cup unbleached white flour
1/2 cup whole wheat flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (I prefer the Enjoy Life brand)

What you do: 

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together margarine, light brown sugar, unrefined sugar, and tofu until smooth and creamy. Add prepared egg equivalent, vanilla, and peppermint to sugar mixture and blend.
3. In a medium bowl, sift together white flour, whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
4. Add to sugar mixture in two parts, mixing well each time. Stir in chocolate chips.
5. Roll into small balls, place on cookie sheet, and bake for 10 minutes. (I would suggest doing a test run of two or three cookies to get the perfect bake time. Mine have varied from 8 to 10 minutes depending on the oven.) These will be soft and chewy even after you cool them on a wire rack. Enjoy!
Source of recipe: I couldn't find a mint chocolate chip cookie I liked, so I made one up!

Preparation Time: 
About 10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made these tonight and they are SOOOOO good!!! My husband and I keep going back for more. I followed the recipe exactly exept used all white flour (instead of 1/2 cup wheat). They are cake/brownie/cookie moist yummyness!!!!!! I baked for 10 mins.

THANK YOU for the great recipe!

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Oh - mine did only make 19 cookies but still awesome!

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These were STUNNING!!  I did have to make a few subs as I didn't have brown sugar and I didn't have wholemeal flour.  I just used plain flour for the wholemeal and I used 1/4 cup of agave syrup and 1/4 cup of rice syrup in place of the brown sugar.  I used 1tbsp of flax with 2tbsp of water for the egg replacer.

The batter was scraped clean by my daughter and husband and the cookies are just so cute and the perfect texture  - the mint is great, you can really taste it but it's not too much.

I wasn't able to roll mine into balls (I think this is cause of using syrup instead of sugar) put just put dollops of cookie dough onto the sheet.  I baked mine for 15mins and they came out perfect, I'll try and take a picture before they all get eaten!

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This... sounds... soo.. gooood!  I wonder how fresh mint will substitute.

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these look awesome - i've got everything in now bar the tofu and will get that in the week CAN'T WAIT!!

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This sounds soooo good!! I can't wait to try it!!!  ;)b

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