The first hurdle to this recipe was finding candy canes after Christmas. Fortunately, the rest came pretty easy.
I applied some high altitude science to the recipe and added a bit of flour. To make it vegan I replaced the eggs with soy yogurt – this added moisture so I reduced the water instead of increasing it. Then I boosted the healthiness by using whole wheat flour for some of the white flour, agave nectar for the corn syrup, and less of the sugary topping. Then, because I love mint, I used peppermint extract in place of some vanilla.
My first attempt made so many changes that I was unsure, but the texture, crumb, look and taste were achieved on the first try. Much to my surprise and excitement they were fantastic. In fact, I have dubbed them the best cookie I have ever made (so far).
Chocolate Mint Cookies adapted from Chocolate Candy Cane Cookies in Joanne Fluke‘s “Candy Cane Murder”
2 ounces unsweetened baking chocolate
1 1/4 sticks vegan margarine, chilled
1 cup vegan sugar
1/4 cup plain soy yogurt
1 tsp baking soda
1/4 tsp salt
2 TBS + 2 tsp light agave syrup
1 tsp water
1 1/4 tsp vanilla extract
1/4 tsp peppermint extract
1 1/2 cups all-purpose flour
1/2 cup + 1 1/2 tsp whole wheat flour
2 TBS vegan sugar
6 mini candy canes, finely crushed
Preheat oven to 350F. Melt butter and chocolate together in a pan over low heat on the stovetop. Mix and set aside to cool.
In a large bowl, whisk to combine sugar and yogurt. Add baking soda and salt. Mix well. Add agave syrup, water and extracts. Mix well. Add cooled chocolate mixture and mix with a spoon. Add all-purpose flour and mix. Add whole wheat flour and mix well. Cover bowl with plastic wrap and put it in the fridge for a few minutes while you make the topping.
Place candy canes in a small bowl. Add sugar and mix with a fork. Line baking sheets with parchment paper. Take dough and roll it into walnut-sized balls with your hands. The dough may be sticky so roll only enough for the cookies you can bake immediately then place bowl in the refrigerator. Roll dough balls in topping and place on a cookie sheet, 12 balls to a sheet. Flatten slightly with your hand. Bake for 9-11 minutes. Cool on the cookie sheet then remove to a wire rack to cool completely. Yield: 3 1/2 dozen cookies (this is after I halved the original recipe).
It was tough but I saved a few to freeze. I’ll check back on them soon to see how they fared.
Until next time, happy baking!