Sarah Matheny is a lot like thin mint cookies.

To know her is to love her.

I first met Sarah as a member of the early SheReadsTruth community this past summer, and then in person through mutual friends at the Influence Conference in October.

As a person, she is top-notch. I want to be like Sarah when I grow up. (Not to say that Sarah is any older than me, just a whole lot cooler and wiser and more together.)

As a writer, she always manages to grip my full attention (in fact, she is now a writer for SheReadsTruth, and I’ve been known to take her cookbook to bed with me).

As a friend, she’s an awesome listener and a careful, wise advice-giver.

She’s also a lawyer. And a famous vegan/vegetarian food blogger. And a New York Times Bestselling Author (like whoa).

So, when Sarah asked me if I’d be willing to review an early copy of her newest cookbook, “More Peas, Thank You“, it was a big, happy, eager, YES!

From the day the cookbook arrived at my house I’ve been working my way through her recipes. The Curry Roasted Sweet Potatoes are as amazing as they sound, the Almost Chipotle Guacamole is a home run, and the Sunshine Kale Salad, well, it still tasted like kale, but it was pretty impressive!

My favorite recipe so far (I’ve made it twice for my family already!) is her Thin Mint Cookies. Sarah substitutes unsweetened applesauce for eggs and uses raw sugar and whole wheat flour and coconut oil, and somehow, it comes out tasting like Girl Scout Cookies and not like cardboard. (I know it’s very simple of me to assume that subbing in healthier ingredients must equal a sacrifice of flavor – but I did, and I was mistaken!)

So, the fun part about reviewing a new cookbook, is that you get to pick a recipe to share with your readers (BONUS!), and I get to give away a fancy prize pack, including a hot-off-the-press copy of More Peas, Thank You (NOTHER BONUS!). I totally picked the Thin Mint recipe to share, so here it is in all of its minty glory (and just like Girl Scout Thin Mints, I love storing mine in the freezer. amiright?):

Thin Mint Cookies

Makes 15 to 20 cookies 

INGREDIENTS

1/2 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1/2 cup organic sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup plus 1 teaspoon  coconut oil
1/4 cup nondairy milk or  organic milk
2 teaspoons vanilla extract
1/2 cup nondairy chocolate chips
2 teaspoons mint extract

DIRECTIONS

Preheat oven to 375 degrees F.

1. In a large bowl, combine flours, sugar, cocoa powder, baking powder, baking soda and salt.

2. In a small bowl, mix together applesauce, 1/4 cup of the coconut oil, milk and vanilla.

3. Add wet ingredients to flour mixture and blend until just combined.

4. Scoop dough out with a small scoop or a tablespoon and place an inch or two apart on an ungreased cookie sheet. Press each into a circle with your fingers.

5. Bake cookies for 12 to 14 minutes. Allow cookies to cool completely on the cookie sheet.

6. To prepare chocolate coating, melt together chocolate chips, the remaining teaspoon of coconut oil and mint extract in the microwave or a double boiler. Dip the top of each cookie into the mint chocolate mixture and transfer to a wax paper–lined plate or platter. Refrigerate for at least 20 minutes, or until chocolate is set, before eating.

…and, the GIVEAWAY!

a Rafflecopter giveaway

[I’m breaking my self-imposed link fast today for an opportunity I wouldn’t miss to share my friend Sarah with you! Thanks for your sweet support and please, enjoy the recipe friends!]

Related posts: