Mint Chocolate Chip Cookie Bars (vegan)

an homage to the favorited ice cream flavor

There's something incredible about the combination fresh mint leaves, creamy coconut milk, and crunchy chocolate chips that make mint chocolate chip ice cream so dreamy.

And unlike chocolate, vanilla, and strawberry, this flavor is pretty much only found in the freezer. Yes, there may be mint chocolate lattes and girl scout cookies, but without the contrast of bright green  freckled with chips, the integrity is missing. Mint chocolate ≠ mint chocolate chip.

If I didn't box away my ice cream maker for the winter, I would have frozen over by now. Never fear, these chewy, gooey bars will hold you over until summer. These Mint Chocolate Chip Cookie Bars are very fudgy. So don't be fooled by the beans and oats - you will feel indulged!

Mint chocolate chip for all seasons

Mint Chocolate Chip Cookie Bars
Yields a full 13x9x2 pan

1 bunch mint leaves, blanched and shocked
1/4 cup coconut milk

1 can white beans, drained and rinsed
1/3 cup agave nectar
1 cup plus 2 tablespoons ground demerara sugar (or any vegan sugar)
1/2 cup unsweetened applesauce
1/4 cup light olive oil (or any baking oil)
1 tablespoon mint extract
1 1/2 teaspoons vanilla extract

1 3/4 cup white wheat flour
1/4 cup rolled oats
1/2 teaspoon baking powder
1/4 teaspoon sea salt


3/4 cup nondairy chocolate chips

Heat oven to 350F. Lightly grease a brownie sheet tray and dust with flour.

To blanch and shock the mint, plunge the leaves into a small pot of rapidly boiling, salted water. Remove five seconds later and shock them in an ice water bath until cold. In a high speed blender, combine mint leaves with the coconut milk until smooth.

In a food processor, puree the beans with the agave nectar. Transfer to a large bowl and add in your coconut milk/mint leave mixture, sugar, applesauce, oil, mint extract, and vanilla extract. Stir well.

In a medium bowl whisk flour, oats, baking powder, and salt. (If you want the chocolate chips to be on the inside of the bars, like I did, add chips to dry ingredients.) Add the dry mix to the wet ingredients and combine well. (If you want the chocolate chips to stud the outside of the bars, add chips at this stage.)

Spread dough evenly on prepared baking sheet and bake until golden and an inserted toothpick removes clean, about 30 minutes. Let cool in tray before cutting up into bars.

Vegan Gingersnap Cookies

'Tis  the season

Without a doubt the best foods are the seasonal ones. They add variety to your diet and are a great way to live in the moment. And when it comes to Christmas cookies (which are indisputably the best cookies), all raise your nog to the Gingersnap.

A satisfying crunch, a warm burst of spice, and a sparkly, crinkled top perfect for the holidays. I am always drawn to the words "chai" and "spiced", and this is their time to shine. Because thinking about molasses, cinnamon, ginger, and cloves at the beach just makes me uncomfortable.

Normally when I have a recipe that I've made repeatedly, I have a bunch of hand-written notes along side to what I've changed each time and how it turns out. Well, with Isa's recipes, there are no notes. I have made this recipe several times since October (when cookie season starts) and have never felt even a slight desire to change a thing about it.* So unfortunately, I cannot pass them out claiming to be my own original recipe. Fortunately,  I have no problem giving her all of the credit.

* I have used whole wheat flour in place of white, and have used brown, turbinado, and demerrara sugars in place of white. Evidently, I do not like any white in my cookies.

In Vegan With a Vengeance, Isa Chandra Moskowitz calls them Sparkled Ginger Cookies, I call them Gingersnaps. Tomayto, tomahto, right?
Yields 2 dozen cookies

2 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup baking oil (I used extra-light olive oil)
1/4 cup molasses
1/4 cup nondairy milk (I used vanilla unsweetened almondmilk)
1 cup brown sugar (Use demerrara sugar, finely ground in the food processor, if you want a crispy cookie)
1 teaspoon vanilla extract
Demerrara (or any coarse-crystal sugar) in a bowl for dipping dough

Heat oven to 350F. Line 2 baking sheets with parchment paper, or use a Silpat liner.

In a small bowl whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In a large bowl beat oil, molasses, nondairy milk, sugar, and vanilla extract. When well mixed, add dry ingredients in and mix with a large spoon. Scoop out a tablespoon of dough, roll into a ball with your palms, and flatten a bit as you dip it into the bowl of demerrara sugar for a nice crystal-y top coating. Separate an inch apart on baking sheet, as they will spread. Bake for 12-15 minutes, until bottoms are slightly browned. Let cool on tray for a few minutes before transferring off onto wire rack to cool completely.