Dark Crisp Mint chocolate adds a cool and refreshing taste to a classic. This vegan cookie recipe will have you coming back for more. This recipe comes to us from our friend Plant and Sprout. 

Ingredients 

• 175 g all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 125 g coconut or cane sugar
• 80 ml melted coconut oil
• 60 ml warm water
• 50 g Alter Eco Dark Crisp Mint chocolate, chopped

 Directions

1. Preheat the oven to 177*C.
2. Whisk together flour, salt, baking soda and baking powder in a medium bowl, and set aside. 
3. In another bowl, mix together the sugar and melted oil. Then add in the warm water. 
4. Add wet mix to the dry mix, and mix until combined.
5. Fold in your chocolate. 
6. Roll out about 16 cookie dough balls and place on two parchment lined trays.
7. Bake for around 15 minutes.