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Vegan Mint Chocolate Chip Cookies

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By The Chefs of the Blossoming Lotus

Posted July 23rd, 2007

This article is reprinted with permission from Vegan World Fusion Cuisine: Over 200 Award-Winning Recipes, Second Edition, by Mark Reinfeld, (2004, Thousand Petals Publishing)

Vegan World Fusion Cuisine: Over 200 Award-Winning Recipes, Second Edition

Servings:	8
Author Notes:	From the executive chef Mark Reinfeld (and underling chefs) at Hawaii's Blossoming Lotus, and the co-founder of Vegan Fusion Cuisine Bo Rinaldi, this collection represents the best of the best in gourmet vegan cooking. Commentary and sidebars throughout stress the connection between making healthful food choices for our body and preserving the health of our planet. An extensive introductory chapter helps readers explore the reasons for going vegan, the importance of living foods, and helps with transitionary diets.
Ingredients:	Dry: 2 cups spelt flour 1 cup vegan chocolate chips 1 cup walnuts, chopped 3/4 cup rolled oats 1/2 teaspoon sea salt 3/4 teaspoon baking soda 1/8 teaspoon cinnamon powder pinch of ground nutmeg Wet: 2/3 cup maple syrup 2/3 cup safflower oil 2 tablespoons filtered water 1 teaspoon peppermint extract
Instructions:	Makes 8 large Cookies 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.