These chocolate peppermint cookies are easy-to-make and perfect for the holiday season.
3/4 cup vegan or regular unsalted butter, room temperature
1 1/4 cup brown sugar
1 tsp peppermint extract
3/4 cup Bob’s Red Mill All-Purpose Flour
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
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.
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.
Keywords: sugar, recipe, chip, candy