1 cup vegan soy butter, softened
1/2 cup brown sugar
1/2 cup turbinado
2 teaspoon real mint extract
2 1/4 cup unbleached all-purpose flour
12 oz semi-sweet vegan chocolate chips
1/4 cup soymilk
1/2 teaspoon salt
1 teaspoon baking soda (heaping)
Preheat oven to 350 degrees F. In a medium bowl cream sugars and soy butter until fluffy. Add soy milk and mint extract. Combine dry ingredients in a large separate bowl. Add creamed mixture to dry ingredients. Blend well. Fold in chocolate chips. Drop by the teaspoon onto parchment lined cookie sheet. Bake 10-12 minutes. Serve warm with a cold glass of soy milk.