Vegan Mint Chocolate Chip Brownie Cookies
Prep time
Cook time
Total time
Be sure the cake scraps you are using are indeed vegan as well!
If you do not have cake scraps you can replace with ½ cup ground oats
Serves: 12 cookies
  • Earth Balance Buttery Sticks (or shortening) 12 Tablespoons (170g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (160g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Peppermint Extract 1 Tablespoon (15ml)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • All Purpose Flour 1¾ cup (225g)
  • Unsweetened Cocoa Powder ½ cup (46g)
  • Salt ½ teaspoon
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Vegan Chocolate Cake scraps ½ cup packed (90g)
  • Vegan Chocolate Chips 1 ~ 10ounce package (about 2 cups)
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 10 minutes or up to 30 minutes to thicken to a paste
  3. Cream the earth balance or shortening with both sugars until light and fluffy. About 4 -5 minutes
  4. Add the extracts and the flax eggs and mix well in between additions.
  5. Add the sifted flour, baking soda & powder, salt together and cocoa powder and mix on low speed just until combined.
  6. Add the vegan chocolate cake scraps and then the vegan chocolate chips and blend to combine well.
  7. With a 2 ounce cookie scoop (or simply drop dough by the heaping tablespoon) onto a parchment lined sheet pan spaced about 3 inches apart.
  8. Bake immediately in a preheated 350°F oven for 13 minutes
  9. Cool slightly then drizzle with optional green colored chocolate and white chocolate
Store cookies at room temperature in an airtight container for up to 2 weeks

Or you can freeze the unbaked dough balls for up to 2 months
Recipe by Gretchen's Bakery at