This is a recipe adapted from Vegan World Fusion Cuisine, which is a cookbook coming out of Blossoming Lotus, a restaurant that previously had a location in Kapa’a, Kaua’i. Adrionna, my dear friend, spent a summer working on an organic farm outside of Kapa’a, and when she would go into town to do her laundry she would always eat at the vegan Blossoming Lotus. Among her favorites there were the Whole Enchilada Casserole with a Chili Cashew Cheese Sauce and these blow-your-mind minty good cookies. Subsequent to Adrionna’s summer there I have spent some time on Kaua’i, but sadly, this restaurant with an epic reputation closed in 2009. Finally, I bought the cookbook so I could see what all the raving was really about. These cookies are fabulous. The texture is smooth and nutty, the mint flavor is strong when you taste the dough and then settles into a calm back seat. They are generally too good to taste like vegan baking. Also, because there is no processed sugar, no wheat, no dairy, I like to eat these cookies with the illusion that they are “good” for me.
- 2 cups spelt flour
- 1 cup vegan chocolate chips
- 1 cup walnuts, chopped
- ¾ cup rolled oats
- ½ teaspoon sea salt
- ¾ teaspoon baking soda
- 1/8 teaspoon cinnamon powder
- pinch of nutmeg
- 2/3 cup maple syrup
- 2/3 cup safflower oil
- 2 Tablespoon water
- 1 teaspoon peppermint extract
- Preheat oven to 350.
- Place dry ingredients in a large mixing bowl and mix well.
- Combine wet ingredients in another large bowl, add wet to dry and mix well. Refrigerate for 15 minutes.
- Roll cookie dough loosely (it doesn’t stick together very well, this can be messy) and place on cookie sheet (with parchment paper or a silicone cooking mat). Space cookies evenly, as they will grow as the bake.
- Makes between 8-16 depending on your desired size.
- Bake until golden brown, about 10 minutes. Let cool completely.