Everybody I know who has tried these Vegan Fudgy Cocoa Mint Cookies loves them. I taught a vegan cooking class and a chef named Mitch liked them so much that he made multiple batches and froze them, so that he could enjoy one whenever he wanted and share them with company.
He couldn’t believe that these Vegan Fudgy Cocoa Mint Cookies were made with no fat, and instead shredded zucchini was used. You can’t even tell they have zucchini in them. But, it helps them to be soft and moist.
He used this recipe as one of the items on his diet regimen to get rid of acid reflux in a week as shown on this link.
These cookies are vegan, so there is no animal product of any kind in them; no eggs, no milk, and no butter. They still turn out awesome! I like the peppermint flavor that is helpful for headaches.
So, here is the wholesome recipe:
Vegan Fudgy Cocoa Mint Cookies
by Louise Hagler from her book Lighten Up! and revised by nutribuff.com
- 3 cups whole wheat flour
- 3/4 cup cocoa or carob
- 2 tsp cocoa
- 2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp pure olive oil or extra virgin coconut oil
- 1 1/2 cups organic raw sugar
- 1-2 drops peppermint essential oil (health food store)
- 2 1/2 cups finely grated zucchini
- Mix flour, cocoa, baking soda, and salt together in a bowl.
- Beat the oil, sweetener, zucchini, and peppermint oil together with a mixer in a separate bowl. Add the dry ingredients and beat until smooth.
- Drop by spoons onto cookie sheet, or pour the whole batch into a cake pan for bars.
- Bake at 350 for 12-15 minutes until done, but not burned.
- Variations: Use 1 tsp peppermint, coconut, or almond extract
Have some for your next celebration!