1/4 cup unsweetened non-dairy milk
1/3 cup arrowroot starch powder (or cornstarch)
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt (omit if desired)
1/3 cup fresh mint leaves, washed and de-stemmed
3/4 cup vegan margarine, softened to room temperature
1 cup sugar, plus about 1/3 cup additional, for topping
1/4 cup agave nectar
2 tsp. mint extract
1 tsp. vanilla extract
1/2 cup vegan mini chocolate chips
Preheat oven to 350. Line two baking sheets with parchment paper or reusable silicone baking liners.
In a small bowl, whisk together non-dairy milk and arrowroot. Set aside.
In a large mixing bowl, sift together all-purpose flour, baking powder and salt. Set aside.
Using a knife and cutting board, or food processor, mince fresh mint until it is in very fine pieces. Add to a medium size mixing bowl with vegan margarine, 1 cup sugar, agave nectar, vanilla extract, and mint extract. Cream together with wooden spoon or electric mixer. The temperature of the margarine is crucial in this recipe: if it’s too cold, it won’t mix in; if it’s melted to a liquid state, the dough won’t bake properly.
Pour the margarine/sugar mixture into the flour. Fold together until just combined. Gently add the milk/arrowroot slurry and chocolate chips. Don’t overwork the dough or you will have tough cookies.
Add remaining 1/3 cup sugar to a low-edge dish. Roll cookie dough into one tablespoon-size balls and press tops into sugar to flatten. Place flattened cookies non-sugar-side down on the lined baking sheets.
Bake at 350 degrees for 12 to 15 minutes, until edges are lightly browned and your kitchen smells minty and sweet. Allow to cool on baking sheets 5 minutes before transferring to a cooling rack. Repeat with remaining dough. Store in a covered container.
Yields about 48 small, crispy cookies that go well with hot tea and use up all the spring mint in your garden!!