Thundermints

Fudgy, minty, awesome. Props to Arizmendi Bakery for the name and Vegan Cookies Invade Your Cookie Jar for recipe inspiration.

Ingredients

1/2 cup almond milk
2 tbsp ground flax seed
1/2 cup canola oil
1 1/4 cup white sugar
1 tsp vanilla extract
1 tsp mint extract
1 1/2 cups plus 2 tbsp all-purpose flour
1/2 cup dutch cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup chocolate chips or chunks

Directions

Preheat oven to 350 F.  Line 2 cookie sheets with parchment paper.

Combine the almond milk, flax seed, canola oil, suger, vanilla extract and mint extract.  Whisk vigorously or blend with a mixer until smooth.

Sift together the dry ingredients.  Fold the dry into the wet, then fold in the chocolate chips or chunks.  The dough will be wet.

Drop 2 tbsp of dough per cookie on to the baking sheets, about 2 inches apart -- these cookies will spread.

Bake for 8-10 minutes or until cracked on top.  Cool for 5 minutes and then transfer to a wire rack.

Store in a loosely covered container.