by Kendall Huff
Native Foods Cafe
So I promised you this recipe on Saturday in my Summertime Mints blog... so here you go!
32 pieces (aka 16 total pies)
1 ¾ cup AP Flour
¾ cup Cocoa Powder
½ tsp Baking Soda
½ tsp Salt
4 TBSP Vegan Butter (Soft)
¼ cup Vegan Shortening (Soft)
1 cup Brown Sugar
2 TBSP Egg Replacer (no water)
1 cup Soy milk
½ tsp Vanilla Extract
1- Sift all dry ingredients together. Then transfer over to the mixer.
2- On medium speed, add the butter and mix for 30 seconds.
3- Then add the shortening and mix for 30 seconds.
4- Add all liquid ingredients and mix until well incorporated.
5- Using a spoon or ice cream scoop (big or small), scoop or drop cookie portions onto an oiled sheet pan.
6- Bake at 350 degrees for 13 to 15 minutes. Allow them to cool completely before frosting!!
1 cup Vegan shortening
1 cup Vegan Butter
4 cups Powdered Sugar
½ oz Fresh Mint
2 oz Water
7- Blend the mint with the water until smooth.
8- In a mixer, on medium speed, mixer the shortening and butter together until smooth, about 2 minutes.
9- Turn the speed down to low, and slowly add the sugar ½ cup at a time. Once the powdered sugar in mixed, add another. Once all sugar in added, add the mint puree. (If you want it greener, you can use food coloring, but PLEASE read the label and make sure it’s safe!!)
10-Frost in between cookies, on top or both... then eat.... and yell whoooooopppppppeeeee!!!
Native Foods Cafe, vegan, vegan food, vegan recipes, vegan restaurant, vegan dessert