Vegan River Mint Chocolate Chip Cookies Recipe


Here’s a recipe for some River Mint chocolate chip cookies. Straightforward, nothing complex, it's an ideal recipe that can be followed by anyone. Crispy, chewy, doughy and flavorsome, it's the best quick breakfast bite.

River Mint

Mentha Australia is well known as River Mint. It is a mint species that's native to Eastern Australia.

Indigenous Australians have been using it for millennia as a flavour, mosquito repellent, and for medicinal purposes to treat colds. In Djabwurrung language, River Mint was known as Poang-gurk.

Preferring to grow near rivers and creeks, they thrive in sub- tropical warm temperatures. This makes them perfect for summer planting. This low growing perennial plant is usually clumpy. It will thrive in loamy, sandy loamy, sandy clay soils as well as potting mix.

River Mint usually grows about 30cm high and 100 cm wide but can exceed these parameters if not well kept.

River Mint is used to make salads, sauces, dips, roasts, desserts, teas, cocktails and more. It's preferred over other types of mint because of it's combined flavour and aroma of spearmint and pepper.

According to a Food Chemistry Study River Mint helps in respiratory health, digestive health, treatment of headache and nausea, treatment of Asthma and lowering of body fatigue.


For 6 biiiiiig cookies

Ingredients:
200g Plain Flour
80g Rapadura Sugar
70g Vegan Butter
100g Vegan Chocolate Chips
20g Maple Syrup
5g River Mint
30ml Vegan Milk
5g Tbsp Chickpea Flour*
5g Vanilla Bean Paste
80g Baking Soda
10g Salt

Method

Pre-heat oven to 160 celsius (fan-forced)
In a stand mixer or hand beater, cream the butter and sugar together until creamy, then mix in the maple syrup, vanilla and milk
In a separate bowl, sift together the dry ingredients
Mix the dry ingredients into the wet, then stir in the chocolate chips
Weigh the dough and then divide it equally into six balls
Place the balls of dough onto a lined baking tray (don’t flatten them)
Bake for 13-15 minutes depending on how soft you like them

*Recipe Note:

If you haven’t used chickpea flour before, this works as an egg replacement. It has a strong unpleasant taste when raw, which cooks out. If you need to taste the mixture, it’s recommended you do that before
adding this flour.

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