Some things are meant to be together: peas and carrots, salsa and tortilla chips, Harry and Sally. But my favourite pair of all is mint and chocolate. I want to hug the person who first thought of mixing together mint and chocolate; that person is a genius who has done much for humankind.
What is it about that combination that is so irresistible to me? As Jerry Seinfeld said, "it's very refreshing." A few years ago a friend of mine was living in Texas and, knowing my love of all things mint chocolate, she sent me a bag of mint M&M's. At the time they were not available in Canada, and so for a while I lived for the occasional care package from travelling friends. I may have even developed a slight hoarding problem back then.
Well, dear readers, I'm happy to say that mint (or "Holiday", as they are sometimes called) M&M's are now widely available in Canada, and so if you're a mint chocolate addict like myself, you are in luck! Why not whip up a batch of these scrumptious cookies; they are perfect for a cookie exchange or to just eat all yourself. Enjoy!
Preheat oven to 325 degrees.
If using flax eggs: in a small bowl, whisk together 2 tablespoons of ground flax with 6 tablespoons of water; set in refrigerator for 15 minutes.
Beat together melted coconut oil or butter, sugar, and vanilla. Add flax mixture - or 2 eggs - and mix well.
Stir together flour, cocoa, baking soda, and baking powder. Add dry ingredients to wet ones and stir until just combined. Fold in M&M's.
Form into balls approximately 2 inches in diameter and place on parchment paper-lined baking sheets.
Bake for 12-14 minutes.
VARIATION: mint chocolate not your thing? Swap the mint for regular or peanut butter M&M's.
MAKE IT VEGAN: swap the M&M's for non-dairy chocolate chips or chopped chocolate.
Yield: approximately 3 dozen large cookies