MINT CHOCOLATE CHIP COOKIES
DRY INGREDIENTS:
2 cups spelt flour
1 cup vegan chocolate chips
1 cup walnuts, chopped
3/4 cup rolled oats, uncooked
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg
WET INGREDIENTS:
2/3 cup maple syrup
2/3 cup safflower oil
2 tablespoons filtered water
1 teaspoon peppermint extract
Preheat oven to 350 degrees 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.
Place 8 scoops on a well oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.
Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.
VARIATIONS:
- Replace walnuts with toasted pecans or macadamia nuts.
- Replace chocolate chips with carob chips or dried fruits.
- Add 2 tablespoons of cocoa or carob powder to above.
- Try adding 1 tablespoon spirulina.
Makes 8 large cookies
Source: Vegan World Fusion Cuisine by Mark Reinfeld and Bo Rinaldi
DRY INGREDIENTS:
2 cups spelt flour
1 cup vegan chocolate chips
1 cup walnuts, chopped
3/4 cup rolled oats, uncooked
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg
WET INGREDIENTS:
2/3 cup maple syrup
2/3 cup safflower oil
2 tablespoons filtered water
1 teaspoon peppermint extract
Preheat oven to 350 degrees 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.
Place 8 scoops on a well oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.
Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.
VARIATIONS:
- Replace walnuts with toasted pecans or macadamia nuts.
- Replace chocolate chips with carob chips or dried fruits.
- Add 2 tablespoons of cocoa or carob powder to above.
- Try adding 1 tablespoon spirulina.
Makes 8 large cookies
Source: Vegan World Fusion Cuisine by Mark Reinfeld and Bo Rinaldi
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