From Sticky Finger’s Sweets, recipe supplied by Linda!
- 1/2 cup vegan butter (I always make my own because it tastes much better than Earth Balance, and it is palm oil free so it doesn’t destroy habitat for endangered orangutans). Find it here: How to Make Vegan Butter – Regular Vegan Butter www.veganbaking.net)
- 3/4 cup sugar
- 2/3 cup plus 1/2 tablespoon packed brown sugar (it looks clear to me that this is adapted from a metric recipe!)
- 1 teaspoon peppermint extract (that is not enough in my humble opinion. I use 1.5 teaspoons.)
- 1/4 cup soymilk
- 1/3 cup canola or sunflower oil
- 2 cups all-purpose flour
- 1/2 cup cocoa powder ( I use Equal Exchange brand because it does not use the slave labor of children)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
1. Preheat the oven to 350.
2. Line 2 baking sheets with parchment paper, or use re-usable baking pads.
3. In the bowl of a stand mixer, combine the butter, sugars, and peppermint extract until light and fluffy, about 2 to 3 minutes. If you don’t have a stand mixer, use a hand mixer, or a big wooden spoon and some elbow grease!)
4. In a separate bowl, whisk together the soy milk and oil. Slowly add the soy milk mixture to the sugar mixture and stir to combine.
5. In another separate bowl, combine the the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop. This makes uniform cookies (though just improvise if you don’t have a scoop). Leave 2 to 3 inches between each cookie and gently pat them down with your fingertips.
7. Bake for 11 to 15 minutes, until the tops of the cookies begin to crack.
8. Using a spatula, remove the cookies from the pan and set on a wire rack to cool.