So it it seems that the Girl Guides are out peddling their cookies again. Last week, at work, I noticed a box of that chocolate-mint variety. That takes me back. Going door to door (yes, in my day, we sold our cookies ourselves), dressed in my decorated Brownie uniform. I remember thinking that there sure were a lot of grumpy people in my neighborhood, and maybe if they just had a cookie… Perhaps that was a life shaping time for me, because I guess I’m still trying to save the world with cookies.
(pictures updated on August 27, 2017)
Personally, I always preferred the mixed box with chocolate and vanilla creams, but it’s not always about me. Now is it? So recognizing that many people seem to like the chocolate-mint combination, I decided to make something that the vegans can enjoy too (as far as I know, there are still no “accidentally” vegan Girl Guide Cookies in Canada).
They turned out perfect! Though nothing like the Girl Guide version. Chewy, with a crisp edge, and an intense cool mint/chocolate flavour. They’d also be great for Christmas!… Oops. Is it too early to mention Christmas?
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.
Chocolate-Mint Crinkle Cookies
Recipe Type: dessert
Makes: approx. 24 cookies
- 1 2/3 cup All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Grapeseed Oil (or canola oil)
- 1 cup Granulated Sugar
- 1/4 cup Maple Syrup
- 3 tbsp Plain Non-Dairy Milk (I used unsweetened almond)
- 1 tsp Chocolate Extract (optional but good)
- 1 tsp Peppermint Extract
- 1/2 cup Chocolate Chips
- 1/4 c Granulated Sugar (for coating)
Preheat oven to 350°F and line cookie sheets with parchment paper.
Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a hand mixer, on medium-high speed, beat together the oil, sugar, maple syrup, milk, and extracts until throughly combined and slightly thickened (1 – 2 minutes).
Add the dry ingredients and blend until combined (will be thick and kind of fudge). Mix in the chocolate chips with a spoon or your hands (I find that using my hands is more efficient).
Using a tablespoon to measure, scoop dough, roll into a ball*, roll in sugar, place on cookie sheet, and gently flatten to a 1/2 inch disc. Repeat with remaining dough placing cookies 2 inches apart.
Bake for 10 – 12 minutes. After removing from oven, allow to cool on sheet for 5 minutes before transferring to cooling rack.
Store cooled cookies in an air tight container at room temperature.
*The Chocolate chips do not like to stick to this dough. For this reason I find that it’s easiest to, using my hands, squeeze the dough into a (general) ball shape and then quickly roll it to smooth out the edges.
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