Chocolate 'thin mint' cookies

These rival Girl Scout Thin Mint Cookies - but they are better for you!

Makes 75 cookies

5 Tb. Earth Balance

3/4 c. succanut

Cream together in a mixer.

1 Tb. flaxmeal

1 Tb. arrowroot

1/4 c. water

Combine and wisk, set aside.

1 c. whole wheat pastry flour

1/2 c. cocoa

3/4 tsp. peppermint extract

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. vanilla

Add remaining ingredients to creamed earth balance and mix until dough forms into a ball. Chill for 1 hour. Form into two disks and freeze 15 minutes.

Roll out 1 disk 1/8" thick. It should be paper thin! use a small cookie cutter or lid to cut into circles and bake 325 for 12 minutes. Roll out 2nd disk 1/8" thick and cut into circles.

Melt 1 bag dairy free chocolate chips and mix in

1 tsp. peppermint extract or 4 drops peppermint essential oil

Brush cookies with a good layer of chocolate and set on parchment paper lined cookie sheet. Chill until chocolate hardens.

CREDIT GOES TO: Tandi

Burnt Almond Fudge Ice Cream

This is THE best ice cream you will ever taste!

INGREDIENTS:

3 c. soymilk (Silk brand is best)

2 1/2 c. cashews

2 Tb. coconut oil

3/4 c. cocoa

1/4 tsp. salt

1/4 tsp. vanilla

1 1/2 c. maple syrup

1/2 c. turbinado sugar

1 1/2 tsp. almond extract

2 Tb. non-dairy choc. chips (optional)

2 c. of the roasted almonds chopped

Blend all ingredients except for the chopped almonds. Stir in chopped almonds. Freeze according to your ice cream makers manufacturer directions. Enjoy!

CREDIT GOES TO TANDI