We are adding Mint Carob chips to our line up, which I'm soooo excited about. My fav is mint chip ice cream. Nowadays, that means Missy J's chips with dairy free sugar free ice cream I make myself.
But, today we make cookies!!
Category
Cookies
Servings
10-12
Prep Time
15 minutes
Cook Time
10-12 minutes
Author:
Missy J
Mint, fudgy, more mint, more fudgy cookies.
Ingredients
-
1/2 cup Missy J's Mint Chips
2 tbsp. Missy J's carob powder
1/2 tsp. Baking soda
1/4 tsp. Salt
2.5 tbsp Flax milk or dairy free milk of choice
2.5 tbsp. Unsalted Butter, coconut oil, vegan butter
1/2 tsp Vanilla extract
Directions
Preheat oven to 350. Line baking sheet
Mix flour, coconut sugar, baking soda and salt
Add Flax milk (or dairy free milk of choice), melted butter or coconut oil, and vanilla. (If necessary, add 1 tbsp of "milk" at a time until dough forms.
Fold in Missy J's mint carob chips
Place heaping tbsp. of dough onto parchment paper 2-3 inches apart. Gently press each ball of dough a smidge to flatten.
Bake on middle rack for 10-12 minutes, or until a toothpick comes out clean.
Recipe Note
Enjoy immediately or store at room temperature for up to 3 days. Refrigerate for up to 5 days, or freeze for up to 3 months