Vegan Chocolate Chunk Cookies with Peppermint
Ingredients
The dough
-
½
cup
plant based butter, room temp
-
½
cup
cane sugar or xylitol
-
¼
cup
coconut sugar or brown sugar
-
1
teaspoon
vanilla extract
-
¼
cup
unsweetened cocoa powder
-
1
cup + 2 tablespoons
Gluten Free 1:1 Flour
-
1
teaspoon
baking soda
-
½
teaspoon
fine kosher salt
-
¼
cup
non dairy milk
-
½
teaspoon
peppermint extract
-
1 ½
teaspoons
distilled vinegar
-
1
cup
vegan chocolate chunks or chips
-
⅓
cup
crushed peppermints or 4 candy canes, crushed
Optional toppings
-
to taste
sparkling sugar or sprinkles
Instructions
- Cream together the butter and sugars in a large bowl for 1-2 minutes.
- Add vanilla and mix to combine.
- In a separate bowl, sift together the gluten free flour and cocoa powder, then whisk in baking soda and salt.
- Gradually add the dry mix to the wet ingredients until thick and crumbly.
- Stir in the non-dairy milk and peppermint extract, then gently mix in the vinegar.
- Fold in the chocolate chunks and crushed peppermints.
- Chill the batter for 20 minutes in the freezer or up to 24 hours in the fridge.
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Scoop the dough into balls and optionally coat in sparkling sugar or sprinkles.
- Bake for 10-14 minutes, then let cool on the tray.
Nutrition Facts (estimated)
Servings
14-16 cookies
Calories
200
Total fat
10.3g
Total carbohydrates
27.3g
Total protein
2g
Sodium
140.4mg
Cholesterol
15.4mg
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