This recipe is from Vegan Cookies Invade Your Cookie Jar. I modified their basic chocolate chip recipe only to add the peppermint extract, a tip I got from Sweet On's blog.
I think this is the best chocolate chip cookie ever--soft and chewy on the inside, a little crispy on the outside, and wonderful. The mint makes it just perfect. I made these tonight to bring to work tomorrow (thought kept quite a few for myself).
Peppermint Chocolate Chip Cookies
Makes 24 2-inch cookies or 16 3-inch cookies
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2/3 cup canola oil
- 1/4 cup unsweetened almond milk or your favorite nondairy milk (I used regular soy milk)
- 1 tablespoon tapioca flour (I used arrowroot powder)
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips
- Preheat oven to 350 degrees F. Lightly grease two large baking sheets.
- Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until the mixture resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it's important that you don't get lazy about that step. Mix in the vanilla and peppermint.
- Add 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stiff so use your hands to really work the chips in.
- For 3-inch cookies, roll the dough into balls about the size of ping-pong balls. Flatten them out in your hands to about 2 1/2 inches. As they cook, they will spread just a bit. Place on a baking sheet and bake for about 8 minutes--no more than 9--until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to wire racks.
- For 2-inch cookies, roll dough into walnut-sized balls and flatten to about 1 1/2 inches and bake for about 6 minutes.