Double Chocolate Peppermint Cookies
User Reviews
5
2 reviews
Excellent
-
Cook Time
10 mins
-
Servings
24
-
Cuisine
Vegan
Double Chocolate Peppermint Cookies
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These Chocolate Peppermint Cookies are easy-to-make and perfect for the holiday season.
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Ingredients
- 3/4 cup vegan or regular unsalted butter room temperature
- 1 1/4 cup brown sugar
- 1 egg
- 1 tsp peppermint extract
- 3/4 cup all-purpose flour Bob's Red Mill brand
- 1/2 cup Bob's Red Mill Coconut Flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chopped
- 2 large Candy canes - crushed
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In a large mixing bowl, using a hand mixer, mix together till creamed. To the bowl, add the egg and peppermint extract. Mix for 1 minute. To the bowl, begin combining the rest of the ingredients apart from the candy canes.
- Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.
- Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet. You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies. Leave around 1 1/2 inches per cookie.
- Bake for 10-11 minutes. Dust each cookie with some crushed candy cane immediately. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely.
- Enjoy!
Notes
- If you do not have brown sugar, you can use white sugar or coconut sugar.
- You can make a vegan egg. Simply combine 1 tbsp. ground flax and 3 tbsp. warm water in a small bowl. Stir and let sit for 3 minutes before using.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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