I always like to bake something to send to Poppa for his birthday. How many golf hats and shirts can you have? Although we did that too – sshhh. When I realized today was Chocolate Chip Cookie Day (no it’s not on my calendar, another blogger informed me) I figured that was the start. Trying something different I was inspired by a vegan chocolate mint cookie recipe. I made some tweaks to reduce oil, omit nuts and amp chocolate and here’s what I came up with. I had to pack them quickly and remind my kids they were (mostly) for Poppa.
Oatmeal Chocolate Mint Cookies
The mint and spices make set these apart from the same old chocolate chip cookie recipe. They have a scone or cake like texture because of the lack of butter and addition of applesauce. These can be made vegan by choosing dark or vegan labeled chocolate chips.
Makes about 24 cookies
2 cups flour
1 1/2 cups chocolate chips
3/4 cups rolled oats
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/8 teaspoon cinnamon
pinch ground nutmeg
2/3 cup maple syrup
1/2 cup applesauce
3 tablespoon canola oil
2 tablespoons water
1 teaspoon peppermint extract
Preheat oven to 350F. Line two baking sheets with parchment paper.
Place dry ingredients, first six listed, in a large bowl and mix together.
Combine wet ingredients in a medium bowl.
Add wet to dry ingredients and mix well with a rubber spatula.
Refrigerate dough for 15 minutes. Drop dough on prepared sheets by heaping tablespoon or small ice cream/cookie scoop. Gently press with spatula. Cookies will spread so leave room between.
Bake until golden brown on bottom, about 12 minutes. Let cool on sheets.