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

Orange Oatmeal Cookies or Bars

1 1/4 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup applesauce
1/2 cup turbinado
1 cup succanut
2 egg replacer equivalent (I use Ener-G egg replacer)
1 tsp. real vanilla extract such as Mexican Vanilla
1 grated peel of 1 orange
3 cups quick or old fashioned oats
May also add raisins, chopped dates, or craisins for a yummy variation.

Preheat oven to 375* F.
Combine all ingredients. Drop by rounded tablespoons onto ungreased baking sheets. May need to smash down a little.
Bake 7-8 minutes, or until done.

These can also be made into cookie bars by spreading dough onto jelly-roll pan. Bake until light brown or done.