Welcome back my friends. I am now going to post my first official recipe over here on my account. I will be posting so many recipes for you all to try. This one went over really well on my Instagram page. I wanted to create some cookies that you could drink out of. So i used these little condiment cups that were just the perfect size for the molds. You could also use shot glasses but some might be a little too short/shallow so search around for some that are a little bit taller. These are really fun and easy to make and out of the 3 times ive made these now, they always turn out winners to the guests. This one was my first recipe, the second time i made these i created a churro cookie with mexican chocolate almond milk, and the third was a holiday sugar cookie with egg nog, all Vegan of course!
So here are the Mint & Chip shots. What i did here was create a cashew milk from scratch and added some moringa powder for color. You could also use spirulina but sometimes people that are not used to the taste might think something is funky. I personally love spirulina, i eat it for breakfast! haha okay im kidding but it goes in my shakes daily. The trick to sealing the shots so you can pour liquid in, is letting a layer of melted chocolate harden the inside, this way it seals and you're ready to pour your shots!
This photo was my favorite out of all i took. Something about the shadows really is appeasing to my eyes! I collect a lot of food props for my photography and I'm using this really cool rustic pouring cup. You'll probably see it more often in my photos as its my favorite. Anybody want a shot right about now?!
I think i have enough to go around! If you want to double this recipe up feel free to as each will yield 12 shots per batch! Also if you dont like mint for some reason just leave the peppermint extract out of the recipe and use vanilla instead! or if you're really a hater dont use any extract at all!
Extreme close up? Alright I have teased you all enough here. It's time to reveal the recipe so lets get started!
What you will need for the cookies
- 2 cups bobsredmill gluten free 1-1 baking flour
- ½ cup light brown sugar
- ⅓ cup coconut or cane sugar (or if you dont want to pay for this just use more brown sugar)
- ½ cup unrefined coconut oil (not melted)
- 1 aquafaba egg (3 tbsp of chickpea juice from a can) or use bobsredmill gluten free egg replacer!
- 1 tsp vanilla extract
- ½ tsp pink salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp ginger
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup mini vegan chocolate chips (or more if you’re feeling frisky)
- 1/2 tsp peppermint extract
What you will need For the cashew milk
- 1 cup raw cashews (soaked for 4 hours)
- 3 cups water
- 2 medjool dates
- 1 tsp peppermint extract
- ½ tsp of either spirulina, moringa or matcha powder
- ¼ tsp pink salt
Or let me just say that if you don't want to bother making the milk, just purchase any plant milk from your local store, add the peppermint extract and carry on with your life! Sometimes i tend to overdo things when in reality i could make life much easier on myself. So i am giving you the option to save time in the kitchen and take the easy route too.
Directions
- Add everything into a large bowl and mix until dough starts to form, you want it to crumble. if its not coming together add 1 tbsp of cold vegan butter and that should do it. This should not be wet!
- Now add your chocolate chips and mix together
- Grease up shot glasses first, the bigger the shot glasses the better as its easier to mold and then press firmly on the sides of the shot glass while you spin it with the hand holding it
- Once you’ve got your cookie dough in the molds bake at 350F/175C for 20 minutes
- Let them cool completely and use some rubber gloves because when they bake they bake inwards to youll have to take your fingers and press them back outwards so if forms a bigger cup shape to pour the milk in later
- While they are cooling, now melt down some of those chocolate chips using the bowl over boiling water technique. Basically fill a pot with water, put a glass bowl over it and let the chocolate chips melt that way
- Once melted and shots are cooled spoon the melted chocolate into the inside of the cookie shots and run your finger along the bottom & sides so you seal the cookie, then let them fully set for about an hour or till completely cool
- Now make your almond milk, throw everything into a blender and mix, its that simple!
- Once done pour your mint milk into your set molds and enjoy. Get ready to be the coolest host of any party hands down!