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Double Chocolate Chip Peppermint Cookies

Course Dessert
Prep Time 45 minutes
Cook Time 12 minutes
Servings 12

Ingredients

  • 1/2 cup 1 stick of melted vegan butter
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1 1/2 tbsp flax meal + 3 tbsp water
  • 3/4 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose gluten-free flour
  • 1/3 cup oat flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup chopped peppermint dark chocolate bar
  • 8 oz melted dark chocolate
  • 1/2 cup crushed candy canes

Instructions

  • Preheat the oven to 375˚F.
  • Stir together flax meal and water, and let it sit to thicken for 15 minutes.
  • Melt vegan butter in a small saucepan over low heat on the stove. Add it to a stand mixer with both sugars and beat until it forms a thick paste.
  • In a separate bowl, whisk together gluten-free flour, oat flour, cocoa powder, baking soda, and salt.
  • Add the flax "egg," peppermint extract, and vanilla extract to the butter mixture and mix until combined.
  • Gradually add the dry mixture to the wet ingredients, folding in both types of chocolate.
  • Use a large cookie dough scoop to arrange dough on a parchment-paper-lined baking sheet. Freeze for 30 minutes.
  • Bake 5-6 cookies at a time for 12 minutes. (9-10 minutes for smaller cookies).
  • Optional: After baking, use a fork to press the edges of the cookie for crinkly, crispy edges.
  • Let cookies cool completely. Melt dark chocolate and crush candy canes. Dip each cookie in chocolate and top with crushed candy canes. Let chocolate set, then enjoy!

Notes

  • Not gluten-free? No problem. Substitute all-purpose flour for gluten-free flour and oat flour.
  • Store in the refrigerator or freezer to keep the chocolate from melting at room temperature.