Andes Mint Cookies are a tradition for my husband's family and have become one of my favorite Christmas cookies too. We wanted to be able to share this tradition with Little Rhino so I set out to make them egg free and soy free and a little bit healthier. Well, maybe not healthier but perhaps not quite so bad for you.
A couple of notes: I substituted coconut oil and applesauce for the butter but you could also use margarine. I also used a combination of whole wheat flour and whole wheat pastry flour. I would have used all whole wheat pastry flour but we were running low. Whole wheat pastry flour is lighter and fluffier and will taste like all purpose flour but without all the nutrients stripped away. Any combination of whole wheat flour, whole wheat pastry flour or all purpose flour will work well here.
Vegan Andes Mint Cookies
1/4 cup coconut oil
1/2 cup applesauce
1 cup brown sugar
2 Tbsp. non-dairy milk (I used rice milk.)
12 oz. chocolate chips
1 3/4 cup whole wheat pastry flour
1/4 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
3 mint chocolate bars
In a medium-sized saucepan, melt the coconut oil, applesauce, brown sugar, and milk. Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Mix together the remaining ingredients except the chocolate bars. Add the melted chocolate and mix. Chill the dough for at least 1 hour. Roll the dough into balls and place on a lightly greased cookie sheet. Bake at 350 F for 8-9 minutes. Break the chocolate mint squares in half. Remove cookies from the oven and place a chocolate mint piece on top of each cookie. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or knife.
Fresh out of the oven. |
Mints are melting. |
The tasty end result. |
Proud to be apart of: