Chocolate Mint Cookies

This is a babysitting accident thought up by Jake. Mint chocolatey and somehow fudgey; an accident that will be repeated.

1/2 cup demerara sugar

1/2 cup white sugar

2/3 cup canola oil

1/4 cup almond milk

1 tbsp tapioca flour

1/4 cup dark cocoa powder

1/2 tsp vanilla

1 1/2 - 2 tsp mint/peppermint extract

1 1/2 cups flour

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350°F

Combine the sugars, oil, almond milk and tapioca flour in a large mixing bowl. Whisk well until the mixture resembles caramel. Add vanilla, mint and cocoa powder and mix well once more. Add baking soda, salt and mix, adding the flour bit by bit (a rubber spatula is the best thing to use to mix in the flour). 

Drop tablespoon sized heaps of dough on a greased cookie sheet or silicon mat and flatten slightly with hands to create desired shape, leaving a few inches of space between each cookie.

Bake for 9-10 minutes. Remove from oven (they will seem undercooked but the sides will be dark) and let cool on pans until they can be moved to a wire rack. Allow to cool completely.

Enjoy the fudgey chocolatey minty goodness.