Mint Chocolate Chocolate Chip Cookies

I am almost having trouble writing this blog entry.  My family is buzzing so loudly in my ear. Yummmmm is all that I can hear.  I am thrilled that they love this cookie, but seriously....the hum of their yum is distracting me tonight.

I can't blame them though, the mint is so delicious in this crispy, chewy, double chocolate cookie.  The flavor of mint is not too overpowering, just enough to give the essence of something fresh and cool. In a funny way, you can't even tell where the mint is coming from.  Some people thought the chocolate chips were mint, others said they taste mint not quite in every bite.  (apparently, my distraction in writing has led to rhyming)
Chocolate bite, mint bite, chocolate bite, yummmmmm.

Mint Chocolate Chocolate Chip Cookies

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat

Makes 20-22 cookies

In a medium bowl whisk together:

1 1/3 cup organic pastry flour (soft whole wheat)

2/3 cup organic cocoa 

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 cup ground flaxseed meal

In a separate bowl, whisk together:

2/3 cup organic olive oil

1/2 cup organic sugar

1 cup packed organic brown sugar

2 teaspoons organic vanilla extract

1 teaspoon organic mint extract

6 tablespoons unsweetened applesauce

Pour the sugar mixture into the flour mixture and stir until just combined.  

Fold in:

3/4 cup vegan chocolate chips

Using a cookie scooper or a tablespoon, drop cookie dough onto baking sheet.  Keep them about 2 inches apart, these cookies flatten and spread.

Bake at 350 degrees for 12-15 minutes or until they look slightly dry and crispy on the edges.

Remove from the oven and allow the cookies to sit on the sheet for 5-10 minutes. Then move them with a spatula to a wire rack to finish cooling.

Store in an airtight container.

I think the freezer is the best place for these guys...the mint frozen...yummmm