Vegan Mint Chocolate Chocolate chip cookies

2 1/4 c. white wheat flour
1 t. baking soda
1 c. (2 sticks) Earth Balance butter
1/4 c. organic sugar
3/4 c. sucanat sugar
2/3 c. homemade natural chocolate pudding mix (see recipe on this site)
1 t. vanilla extract
2 T. ground flax seed
6 T. water
12 oz. vegan mint chocolate chips or vegan mint chocolate bar, chopped

Preheat oven to 375.

Mix flour, baking soda in a bowl.  In a separate bowl mix butter, sugars and pudding mix until creamy.  In a cup mix flax seed and water until smooth, add to sugar mix, then add vanilla.  Mix until creamy.  Add Flour mix.  Mix well.  Gently stir in chocolate chips. 

Using a Tablespoon place cookies on a greased cookie sheet.  Bake for 10 min.  Remove from oven let cool and place on cooling rack.

Makes 24 cookies.

Coconut Snowballs

3 types of coconut in a tender buttery melt in your mouth cookie


1 cup unsalted butter
1/4 t. salt
1/3 c. confectioners' sugar
1/2 c. coconut milk powder
3/8 t. coconut flavouring
2 1/2 c. unbleached all purpose flour
1 cup toasted coconut
Coating:
1 1/2 c. confectioners' sugar
1 c. Coconut milk powder

preheat oven to 350 degrees in a med sized bowl beat together the butter and salt until soft and fluffy.  Mix in the confectioners' sugar, coconut milk powder and coconut flavoring.  Add the flour and toasted coconut mix until well combined.  form the dough into 1" balls.  place on an ungreased cookie sheet and bake in the oven for 12-15 min.  Let the cookies cool for 3 min.

Sift the confectioners' sugar with the coconut milk poweder and place in a shallow pan.  Roll the warm cookies in the mix coating.  let them cool and re-roll.
Store in an airtight container for 1 week or freeze.

makes 50-60 cookies

These are the Best Ginger Cookies EVER!!!

Big Soft Ginger Cookies

yield 2 dozen

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup coconut oil or margarine
1 cup sucanat or white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons sucanate or white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the Coconut oil or margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.