Not only are these cookies absolutely delicious, but they’re perfect for St. Patty’s Day! The obscene green will go perfectly with green beer or a cold glass of almond milk. Make them for your kids, friends, or a party! They are certainly a crowd pleaser. (Adapted from Knock-Your-Socks-Off Chocolate Chip Cookies)
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup vegan butter (I used earthbalance)
- 2 egg Ener-G equivalent of egg replacer
- ¾ cup dark brown sugar
- ¾ cup of granulated cane sugar
- 1 tablespoons vanilla extract
- 1 1/2 teaspoons mint extract
- 2 tablespoons of green food dye (I used Organic & Natural Colors)
- 1 bag of vegan chocolate chips
First off, preheat your oven to 375°F take that butter out of the fridge and let it soften. While your butter is softening you can combine the flour, baking soda and salt in a bowl (preferably not your mixing bowl, you’ll want that for your butter and sugar). Make sure those dry ingredients are well incorporated.
Next, you’ll want to place the softened vegan butter into your mixer along with the egg replacer and your sugar. Mix these until they’re well incorporated but do not over mix. Once they’re incorporated, add the vanilla and mint extract (it may seem like a lot, but trust me!).
Now you can add the dry mixture to the wet ingredients. I prefer to add it slowly (about a cup at a time) to make sure that nothing sprays over the sides of the bowl and so it’s fully mixed together. At this point you’ll want to put in your food dye. If it doesn’t look as green as the picture shows, keep adding it (or else your cookies will end up having a greenish-brown color). Once you like the coloring, add your chocolate chips to the bowl. I usually use Enjoy life mini chips. They taste just as good as regular chocolate chips and bake really well.
Roll your cookies into little disc shapes and put them on a parchment lined baking sheet. Place them in the oven for 14 minutes and let them bake! Once they’re done, let them cook for 5 minutes on the cookie sheet and then transfer them to you cookie vessel! Enjoy!
One other little trick: If you’re making cookies just for fun or you don’t need the entire batch, freeze them! I started doing it because my boyfriend is a slow cookie eater and prefers freshly baked ones. Just place the formed cookie dough on a parchment lined baking sheet and place them in your freezer for 10 minutes. After, just wrap them as desired and label with the type of cookie and baking instructions.