Vegan Chocolate Chip 'n Mint Cookies

Prep: 10 minuets - Cooking Time: 12 minuets - This recipe is easy.

Fluffy chocolate cookies with a cooling mint glaze. Perfect for dipping in chocolate soy milk.

Cookie Dough:
Flour
Baking Soda
Baking Powder
Coca Powder
Sugar
Vegetable Margarine
Cold Water
Chocolate Chips

Glaze:
Vegan Butter (or Margarine)

Peppermint Extract
Powdered Sugar
Coca Powder


Mix the cookie dough in ascending order. Stir well and like other dough until it holds together and doesn't stick flatten into cookie pieces and place onto a floured cookie sheet. Cook for 12 minuets at 375.

With about 5 minuets left prepare your glaze. On the stove top melt your vegan butter add in powdered sugar coco powder and peppermint extract. Peppermint extract is very concentrated so go easy on it. Brush glaze onto the top of the hot cookies and allow to cool for 5 minuets.

Enjoy

How to Make Fresh Egg Roll Wrappers

This recipe is Vegan. Non-Vegans can use Eggs instead of sesame oil or olive oil.

Fresh egg roll wrappers are much easier to make then you think. A hand crank pasta machine will really help in rolling the dough thin, although it is not necessary.

Fresh vs Frozen:

First of all anything fresh won't have all the preservative ingredients that frozen wrappers will. When I started cooking the difference between fresh and frozen was amazing, egg roll wrappers are no exception. Fresh wrapper ingredients are nearly always on hand. Fresh wrappers are a more stable and flexible container. Frozen wrappers are crispier and thinner then fresh wrappers. For restaurant quality egg rolls give fresh wrappers a chance.

Fresh Wrappers

Frozen Wrappers

Ingredients:

• Flour
• Sesame Oil of Olive Oil for Vegan Wrappers
• Salt
• Water

Add flour to bowl. Add salt, and stir around with your hands. The flour will start to appear crumbly. Run cold water and add water a little at a time. Stirring around constantly feeling how the dough changes. It will be very crumbly then it will want to stick all together as you press it. There may be a small amount of flour still stuck to the sides. Once it seems to be all together like in the picture below take onto a lightly floured surface and knead for about 5 minuets. You can also knead the mixture in the bowl itself. Cover with a towel to avoid dehydration and allow to set for 30 minuets.

Remove dough and placed onto floured surface. Cut into 4 (or however much dough you have) pieces. Make those pieces into balls. If they are going to stand long in the air place the towel over them. Roll dough with floured rolling pin. Continue to roll out until thin and cut square pieces. Squareness is important when you are making egg rolls, because it will effect the shape while wrapping.

If using a hand crank pasta machine; roll with rolling pin until it catches. Roll out from the largest setting, down to about 2 or 3. A nice balance between not being punctured easily, but not being too thick either.

Dust with cornstarch to avoid sticking together. Cut into squares. Be careful about how many wrappers are piled in a stack for a long period of time, the lower wrappers may start melding together and will need to be rerolled.

That's it :)