Chocolate Mint Cookies

I made these last night during a crisis because sometimes a girl just needs chocolate and there are simply no substitutes. Normally I'd go straight to ice cream, but I wanted to be good after a Sunday-night splurge. 

So I made these instead. 

Please bear in mind that these are a healthier version of chocolate mint cookies, so they are not intensely sweet nor buttery. The key is to yank them out of the oven right on time because if they overcook even a little they will dry out. This is the risk of using applesauce in baking. That said, I love these cookies! And yes, they fixed everything about my emotional state.

Side note: if you hate mint, just leave out the peppermint extract and add vanilla instead. You could even try orange or almond extract if you want to experiment with flavors. I like peppermint best. 

Chocolate Mint Cookies

Source: Vegetarian Family Cookbook (Nava Atlas)

1 1/2 C. whole-wheat pastry flour

1/2 C. quick-cooking oats* 

1 tsp. baking powder

1/2 tsp. baking soda

1/2 C. sugar

1/3 C. unsweetened cocoa powder

2 T. ground flaxseeds

1 C. applesauce

2 T. oil

1 tsp. peppermint extract (optional)

1 1/2 C. semisweet chocolate chips

Preheat oven to 350 degrees

1. Combine the flour, oats, baking powder & soda, sugar, and cocoa in a bowl. 

2. In a small bowl, combine applesauce, flaxseeds, oil, and peppermint. Let sit for a few minutes.

3. Add applesauce mixture to dry ingredients along with the chocolate chips. Stir just until combined.

4. Drop batter onto greased cookie sheets by rounded tablespoonfuls. Bake 8-10 minutes--remove when they look mostly formed but still just a tad moist. DO NOT OVER-BAKE! Let stand for a minute or two then transfer to cookie sheets. 

Yield: 3 dozen

*Do NOT use instant oats--run old-fashioned oats briefly through a food processor or blender if you don't have quick-cooking, but don't let them become powdery