INGREDIENTS:
• 1 cup of vegan butter, room temperature
• 1 cup of white sugar
• 1/2 tsp green food coloring this may differ depending on the brand of coloring you use
• 3 tbsp Just Egg Ⓥ
• 2 tsp peppermint extract
• 2 cups of all purpose flour spooned & leveled*
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup mini vegan chocolate chips plus some extra for topping the cookies
METHOD:
• Preheat oven to 350°F & line a baking pan with parchment paper.
• In a large mixing bowl with electric beaters or a stand up mixer, cream the vegan butter & white sugar until light & fluffy. This usually takes about 3 minutes.
• Mix in the food coloring. You may need to add more depending on the brand you’re using to get your desired color.
• Add in the Just Egg & peppermint extract & mix till well incorporated.
• In a separate large bowl whisk the flour, baking soda, baking powder, & salt.
• Pour the dry ingredients into the wet ingredients & mix well until combined.
• Fold in the mini chocolate chips.
• Scoop dough into 18 balls (about 3 tbsp each-I use a large ice cream scoop) & place them on the baking tray 2 inches apart.
• Bake cookies for 11 minutes or until bottoms are a light golden brown. While cookies are still warm top with a few extra chocolate chips.
• Let cookies cool to room temperature on the tray.
Vegan Yoga Momma 