The recipe (in The Joy of Vegan Baking) calls these Chocolate Chip Mint Cookies, but I would call them ity bity pieces of divinity, and I think my older brother, Steve, would agree. I made them over winter holiday, and he couldn't stop eating them. I mean neither could I, but it always fills me with joy to see someone I love enjoying something I made.
This time instead of using the flaxseed/water combination in place of the eggs I used Bob's Red Mill Vegetarian Egg Replacer. I love vegan baking because it really made me understand how unnecessary it is to use eggs when baking delicious sweets. The replacements are not only a ethical alternative but they are also a much healthier alternative. Less cholesterol, less fat.
Adding cocoa powder gave the dough a dark chocolate color.
The chips tended to fall out of the dough a little bit, but it was all good. I just pushed them back in or made my balls of dough more compact.
The peppermint extract (although only about 1/2 teaspoon is added) really adds a wonderful flavor to these cookies. They were the perfect pre-Christmas dessert. I know my usually quiet brother loudly agreed!