Girl Scout Thin Mints, Move Over!
6 Fri, 2010 § 4 Comments
These taste better!
& have a much kinder ingredient list.
Dave is my gauge on whether something is “actually” good, because I tend to have more outlandish taste than normal people.
His response to this cookie?
“This is………the best cookie I have ever had in my life.”
Ok then, I would say these passed the test 🙂
“These can be the only cookies you ever bake again.”
Uh, did he just tell me not to bake any of my other cookies? 😀 Ouch, sorry other cookies. It is impossible to be offended while on this kind of chocolatey-goodness-high…with peppermint & vanilla bean still lingering on the taste buds. What a surprising & magical combination! After a response like that, I wish, oh I wish I could claim credit. Alas, according to Ashley, they are from the Tassajara Cookbook. How have I not heard of this cookbook? Does anyone out there have it? Tell me more.
I swapped a few ingredients, but nothing major enough to call it mine. I opted for spelt because it feels so much better on my tummy than wheat; used an actual vanilla bean over extract; swapped out cocoa for carob powder & traded canola oil for coconut. See, switching out a few ingredients here & there is not scary. You just might end up with something equally — if not more — amazing; & if not, you learn.
Are you ready for the recipe yet? Those faint of chocolate: steer clear of these babies.
Chocolate Chocolate Chip Mint Cookies
Makes about 3 dozen amazing cookies
1. Preheat oven 350*F
2. Combine dry ingredients [I used a whisk]:
- 2 C White Spelt Flour
- ¾ Cup Whole Wheat Pastry Flour
- ¾ Cup Unsweetened Carob Powder [½ Cup if using Cocoa]
- 1½ tsp Baking Powder
- ½ tsp Fine Sea Salt
3. Combine wet ingredients separately:
- ½ Cup Coconut Oil [melted; thank you summer heat :)]
- 1 Cup Maple Syrup
- 1½ tsp Peppermint Extract
- 1 Vanilla Bean [or 1 tsp Extract]
4. Mix the dry ingredients into the wet ingredients until just combined. [Spelt can become tough with over-mixing.]
5. Stir in 1½ Cup Vegan Chocolate or Carob Chips [I used Grain-Malted Carob Chips].
6. Spoon Tablespoonfuls onto a cookie sheet lined with parchment paper & flatten slightly.
7. Bake 10-14 minutes. Allow to cool for a few minutes on the sheet before moving to a wire rack…or your mouth — they are heavenly warm — how have I only had a few? I am giving myself kudos for the self control. I am so glad the rest survived until our weekend trip to the cabin. I cannot wait to share these with my family; I think Dave is less excited ;).
Oh, did you notice these are vegan & contain no sugar? Two elements I strive for in baked goods. Do you think sweets cannot be that good without dairy, sugar or eggs? I dare you to try these.
Enjoy your weekend! Outdoor physical activity followed by cookies is the best combination! or vice verse. 🙂