Cookie calendar day 1: Peppermint crisps

I love Jae Steele’s vegan baking. The holistic nutritionist and midwifery student has written two cookbooks. This cookie is from Ripe From Around Here (2010).
I went to Bulk Barn for all the ingredients, including the peppermint oil.
Peppermint Crisps
3 cups (750 mL) spelt flour
2/3 cup (160 mL) sugar (preferably organic, fair trade) + 1/4 cup (60 mL) for sprinkling
2 tbsp (30 mL) minced fresh mint leaves or 1 tbsp (15 mL) crushed dried mint leaves
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) fine sea salt
2/3 cup (160 mL) non-hydrogenated coconut oil, melted, or sunflower oil
3 tbsp (45 mL) unsweetened applesauce
2 to 3 tbsp (10 to 15 mL) water, preferably filtered, as needed
1/2 tsp (2 mL) pure vanilla extract
8 drops peppermint oil (about 1/4 tsp/1 mL)
In large bowl, whisk flour, 2/3 cup (160 mL) sugar, mint, baking powder and salt. Add oil, applesauce, 2 tbsp (30 mL) water, vanilla and peppermint oil. Mix just until flour has been absorbed. Add remaining 1 tbsp (15 mL) water if needed to reach smooth dough consistency.
Roll dough into walnut-sized balls.
Set out small plate with remaining 1/4 cup (60 mL) sugar. Set out small bowl with warm water. Dip bottom of glass in water, then sugar, then press each dough ball to flatten to about 1/4-inch (1-mL) thick. (Cookies will be about 3 inches/7.5-cm wide.)
Arrange cookies on parchment-lined baking sheets, 1 inch (2.5 cm) apart.
Bake in batches on middle rack of preheated 325F (165C) oven until bottoms are golden and tops don’t look shiny, about 12 to 13 minutes. Cool completely. Store in airtight container up to 1 week.
Makes about 30.
Star-tested by Jennifer Bain
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