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

˝ cup rolled oats

˝ tsp. sea salt

˝ 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

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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 for more information. provides content and community for who you aspire to be–personally, socially and globally.


Elena Poensgen
Elena P1 years ago

Thank you

J.L. A.
JL A4 years ago


Jennifer C.
Past Member 6 years ago

Yummy! Love the recipe. Thanks for sharing.

John S.
Past Member 6 years ago

Thanks, I really like using spelt.

Bon L.
Bon L6 years ago

Thanks for the info.

Nadia Ann
Past Member 7 years ago

I recently came across your Post and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice Post. I will keep visiting this post very often.

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Mervi R.
Mervi R7 years ago

Yummy AND vegan, it doesn´t get any better!

Jane Law
Jane L7 years ago


Kristen W.
Kristen W7 years ago

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! :)

Vegan Stuff
Past Member 8 years ago

vegan shop here at care2