Tomorrow is St Patrick’s Day, requiring the cooking of some Irish food. I was planning on making some chocolate and Guinness cupcakes but couldn’t source any vegetarian stout, so I had to shelve that plan! In the end I opted for these scrummy mint chocolate chip cookies, tinted green (of course) with natural food colouring. By all means, alter the amount of mint essence or food colouring to your preferred taste, this version has just a hint of mint and a light green hue.
Happy St Patrick’s Day!
Leprechaun Cookies (dairy-free, egg-free, nut-free, sesame-free, soya-free [if use soya free chocolate], vegetarian and vegan)
- 2/3rds cup soft brown sugar
- 1/4 cup granulated sugar
- 2/3rds cup sunflower oil
- 1/4 cup oat milk
- 1 tbsp cornflour
- 1/2 tsp mint essence
- 1-2 tsps green food colouring
- 1 3/4 cups plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips [I used Steenbergs which is also free from soya]
– Preheat the oven to 160 Degrees Centigrade/Gas mark 3
– Lightly grease two baking sheets
– Whisk together the oil, oat milk, sugars, mint, food colouring and cornflour. It will combine to form a smooth caramel.
– Sift in the flour, bicarb and salt. Mix well.
– Fold in the chopped chocolate
– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.
– Bake for 10 minutes
– Let cool on the baking sheets for a few minutes before moving to a wire rack.