http://www.care2.com/greenliving/vegan-baking-and-a-mint-chocolate-chip-cookies-recipe.html
Vegan Baking and a Mint Chocolate Chip Cookies Recipe
By, Mark Reinfeld, Intent
After reading our first article on going green with vegan cuisine this Earth Day you might be convinced that including more vegan foods in your lifestyle is good for you and the planet. After reading our second article, you may feel empowered to introduce some of these foods. But where to begin?
Here we reveal one of the secret weapons in your efforts–dessert! Perhaps in no other category of food preparation does the light of vegan cuisine shine so brightly. Visit your local health food store or pick up a vegan cookbook to discover the bounty of rich and decadent sweets that can be created without using dairy or eggs. There are even several incredible brands of plant based “ice cream” which are soy, rice or coconut based. Be sure to sample a few until you find your favorites.
Vegan baking has come a long way. Cow’s milk can be replaced with soy, rice and almond milk. Eggs can be replaced with ground flax seeds, applesauce and even blended silken tofu. For more information on vegan baking, check out our book, Vegan Fusion World Cuisine.
We leave you with one of the most popular recipes. You will never miss the dairy or eggs in these cookies and they are a guaranteed crowd-pleaser!
Mint Chocolate Chip Cookies
25 minutes prep/15 minute cook / 8 large cookies
Dry Ingredients
2 cups spelt flour
1 cup vegan chocolate chips- try sunspire brand
1 cup walnuts chopped
½ cup rolled oats
½ tsp. sea salt
½ tsp. baking soda
1/8 tsp. cinnamon
1 pinch nutmeg
Wet Ingredients
2/3 cup maple syrup
2/3 cup canola oil
2 Tbl. filtered water
1 tsp. peppermint extract
1. Preheat oven to 350 F. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes.
2. Place 8 scoops on a well oiled baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.
3. Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying
Ready to save the planet? Post your green intent and blog about your green successes and struggles, tagging your posts “greener life.” We may feature your post in this series!
Mark Reinfeld is the founding chef of the Blossoming Lotus Restaurant. He is the coauthor of Vegan Fusion World Cuisine, winner of 9 national awards. His latest book, The Complete Idiot’s Guide to Eating Raw coauthored with Jennifer Murray and Bo Rinaldi is available through booksellers everywhere. Please visit www.veganfusion.com for more information.
Intent.com provides content and community for who you aspire to be–personally, socially and globally.
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14 comments
add your comment »This cookie recipe is marvelous!! I didn't have peppermint extract on hand, so instead I added about 2 tbs. organic cocoa powder to the mix, and used half choc chips and half raisins. I used rice bran oil. I bet coconut oil would be tasty as well. The result was a batter I had to force myself not to inhale before cooking some of it! And the cookies come out wonderful--not flat or hard. Even my vegan-skeptic boyfriend keeps asking for more. SOOO tasty! :)
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vegan shop here at care2 http://my.care2.com/veganstuff
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Cookies - my favorite! XD
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yummy, girl scouts... eat your heart out. I nbed they would be even bestter cooled and dipped in chocolate!
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I received a rather disturbing e-mail from a co-worker about the origins of canola oil. I do not know how accurate it is, but it is too long to replicate here. If anyone wants to e-mail me at hlaray@chadbourne.com, I will forward it to them. Again, I do not know how accurate it is or is not, but it did make me question whether I will continue to buy canola oil.
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Yummy! I love cookies!
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omgoodness this sounds so yummy and i've been looking for something like this. THANK YOU - this one's going in the favorites ;)
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These cookies sound so yummy, I can't wait to try them.
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These sound so good and wholesome. I copied your recipe and will bake a batch this weekend. Thankyou for sharing.
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What...you need an oven? Make a solar oven with a medium to large cardboard box and a sheet of glass and a roll of aluminum foil. Inside temperatures can reach almost 200 degrees! And depending on how well the oven is made, you can get well over 300 degrees. We've taught inner city kids and their moms how to do this since the 1970's. I built one in school back in 1973. We baked bread in them. Sourdough...yummy! There are plenty of web sites that will show you how to get off the grid and into self-reliance in a jiffy. Peace! :-)
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