So it it seems that the 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.
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 this combination, I thought “why not?” and started playing with recipes.
Although not to my taste, I think they were a success. They turned out chewy and intensely flavoured. They would make a nice addition to a tray of Christmas cookies… Oops. Is it too early to mention Christmas?
1 2/3 cup All-Purpose Flour
1/2 cup Cocoa Powder
1 tsp Baking Soda
1/4 tsp Salt
1/2 cup Canola Oil
1 cup Granulated Sugar
1/4 cup Agave Nectur
3 tbsp Non-Dairy Milk
1 tsp Chocolate Extract
1 tsp Peppermint Extract
1/2 cup Chocolate Chips
1/3 c Granulated Sugar (for coating)
Pre-heat oven to 350°F and prepare baking sheets.
Stir together the flour, cocoa powder, baking soda, and salt. Set aside.
Blend the oil, sugar, agave nectar, milk, and extracts. Add the dry ingredients and mix until dough is formed. Fold in the chocolate chips.
Using a tablespoon to measure, scoop a portion of dough, roll into a ball, and flatten to about 2 inches in diameter. Coat disc in sugar and place on cookie sheet 2 inches apart.
Bake for 10 – 12 minutes. After removing from oven, let cool on sheet for 5 minutes before transferring to cooling rack.
Makes approximately 2 dozen cookies.