My husband asked me to create these one day when we were eating snickerdoodles. "Wouldn't it be great if there was chocolate in these? Ooh, and mint too! Snickerdoodle meets chocolate and mint. Like a...minterdoodle!" And the minterdoodle was born. I suppose you could call these mint chocolate cookies, but minterdoodle is just more fun to say.
Makes about 24 cookies
Ingredients
1 1/2 cups sugar
3/4 cup vegan margarine (I used earth balance buttery sticks)
2 tsp peppermint extract
2 1/4 tsp Ener-G egg replacer
3 tbsp hot water
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 1/2 cups chocolate chips
Instructions
Beat
the sugar, margarine and the peppermint extract together. In a separate
bowl, whisk the Eener-G egg replacer with the hot water. Make sure
there are no lumps and that the mixture looks foamy. Then add it to the
margarine/sugar/peppermint mixture. Beat until very fluffy.
Whisk the dry ingredients together. Add to batter and beat until
combined. Stir in chocolate chips. Refrigerate dough for approximately 1
hour.
Preheat oven to 350ยบ F. Take dough and form tablespoon-sizes balls.
Place onto parchment covered cookie sheets and bake for 8 minutes.
Remove from oven and let sit for 1-2 minutes before transferring to a
wire rack to cool.
Enjoy!
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