If you haven't entered to win yet, you can do so in my first post from this week.
Imperial sugar supplied all of us with enough sugar to use for any recipe we had. You can rest assured that any time sugar is listed in any of our recipes during this event that it is Imperial sugar that was used. Another sponsor who provided some of us with product is Barleans, featuring products rich in Omega 3's. Barleans was kind enough to send me a sample of Chocolate Silk Greens and Essential Woman Chocolate Mint Swirl. You can learn about these products by clicking on their name. I want to make very clear that while I love getting free product and I appreciate the sponsors I never write anything that is not 100% truthful when I use them nor would I promote their product if I were not pleased with it.
I originally was going to make a chocolate mint frozen yogurt but when it was complete I was not happy with it. It was sour and left a chalky feel in my mouth. I needed to add less greens and more sweetener. I didn't feel like running out to the store to get more yogurt so I decided to change gears. I have made a chocolate fudge cookie in the past that was delicious and that I thought would do well with the addition of the Barleans products. So I made them up and I was wrong. It didn't work well, it worked great!!!
A friend of ours stopped by as I was taking these out of the oven. He tried one and his exact words were "These are too good" as he grabbed two more and headed out the door to go shooting with Frank. Give them a try. I am sure that your friends and family will react the same way when they try them and you can feel good knowing that you are sneaking some additional nutrition into them. Should you choose to make them without the Barleans simply omit those products and add some mint extract to the batter.
Fudgey Mint Cookies
6 oz. semisweet chocolate (I used Ghiradelli's)
2 T. butter
2 T. Barleans Chocolate Mint Swirl or 1 t. mint extract
1 scoop Barleans Chocolate Silk Greens, if desired
1/4 c. flour
2/3 c. sugar
1 t. vanilla
1/4 t. baking powder
In med heavy saucepan over low heat melt chocolate, butter and mint swirl. Remove from heat, add remaining ingredients and stir until completely incorporated. Drop by rounded tablespoons full onto a parchment lined baking sheet and bake in a preheated *350 degree oven for 8-10 minutes. Print Recipe
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