Don't be scared to use essential oils in your baking (it's more pure than bottled "flavouring"), but keep in mind, a little goes a looong way!
2 cups light spelt flour
3/4 cups organic sugar/evaporated cane juice
1 1/2 tsp. dried crushed peppermint or spearmint leaves (about 1 tea bag's worth)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2/3 cup organic sunflower, canola or non-hydrogenated coconut oil
1/2 cup vanilla non-dairy milk
6 drops peppermint essential oil
2 tsp. apple cider vinegar
Preheat oven 350oF. In a large bowl, whisk together the flour, sugar, mint, baking powder & soda and salt. Add the oil, milk, and essential oil. Mix to form a good uniform dough. Pour in the vinegar and mix dough again just to distribute the vinegar evenly.
Roll dough into small balls (smaller than a walnut in its shell, larger than a cherry), and place on a lightly oiled or parchment paper-lined baking tray. Flatten with a cookie press or the flat bottom of a glass. Bake for 10 minutes. Allow to cool on a rack before storing in an air-tight container. Makes about 3 dozen cookies.