Christmas time, hmmm naughty or nice?  I say naughty and these double chocolate chip peppermint cookies fit that bill big time!  The naughty version is NOT low fat at all but are sure to please EVERYONE including those picky eaters!  There’s always tomorrow to eat healthy! 🙂  BUT, if you are just as nice as nice can be and need a nice (healthier) cookie, then swap out the vegan butter with applesauce.  Be prepared for slightly less rich and a bit fluffier cookies, still awesome though!

My teen daughter was craving candy canes and double chocolate cookies and wondered if I could make something with those two things together.  I thought about it and this is what I came up with.  And may I saw DAMN these babies are good!

Happy Holidays!

Products I use in this Recipe

The following list provides products that I use to prepare this recipe at home. This list contains affiliate links. If you click through and make a purchase, I may receive a commission at no additional cost to you. Some of the prices are great bargains while others might not be. I share these links with you to help you choose products that you may be unfamiliar with. Compare prices because many of these products are available at your local health food store or even neighborhood grocer. See my disclosure for details on affiliate links.

• When using flour, if possible, I like to use Bob’s Red Mill Organic Unbleached Flour because it is not artificially fortified, is organic, and is unbleached.
• I generally favor ground flax seeds as my egg replacer but I have also used energy egg replacer and it works great too.
• Enjoy Life Semi Sweet Chocolate Mini Chips are vegan and very tasty but feel free to use any vegan chocolate chips you prefer.
• I prefer to cook oil free as much as possible.  Using a silicone baking sheet not only keeps these cookies oil free but it keeps them from sticking to a pan.
• Regular McCormick Pure Vanilla Extract works great but when you want to splurge most of the organic brands really do taste better.
• Tru Sweets Organic Candy Canes are amazing and are free of artificial colors, flavors and high fructose corn syrup free!  These really help balance the the naughty and nice of these cookies!

Print Recipe

Double Chocolate Chip Peppermint Cookies

If you are feeling a bit naughty this holiday season these vegan double chocolate chip peppermint cookies will keep you on the nice list.

Cuisine

Dessert

Prep Time

15 Minutes

Cook Time

15 Minutes

Servings

Cookies

Ingredients

• 1 1/2 cups all purpose flour
• 2 flax eggs can sub Ener-g egg replacer
• 1/2 cup applesauce For full fat version: 1/2 Cup Earth Balance butter softened to room temp, not melted!
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup brown sugar
• 2/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 2 candy canes dye & high fructose corn syrup free if possible
• powdered sugar

Cuisine Dessert Prep Time 15 Minutes Cook Time 15 Minutes Servings Cookies Ingredients 1 1/2 cups all purpose flour 2 flax eggs can sub Ener-g egg replacer 1/2 cup applesauce For full fat version: 1/2 Cup Earth Balance butter softened to room temp, not melted! 1/3 cup cocoa powder 1/2 teaspoon baking soda 1/3 cup brown sugar 2/3 cup white sugar 1 teaspoon salt 1 teaspoon vanilla 1/2 cup chocolate chips 2 candy canes dye & high fructose corn syrup free if possible powdered sugar

Instructions

1. Preheat the oven to 350° F.
2. In a small bowl, mix 2 tablespoons of ground flax seeds together with 6 tablespoons of water and set aside to allow them to setup.
3. In a medium bowl mix the apple sauce, coco powder, both sugars, baking soda, salt, and vanilla until the salt ands sugar has melted.
4. Whip the flax eggs up with a fork and add to the wet mixture and stir until combined.
5. Add the flour into the wet mixture and stir until the flour is no longer visible.
6. Place the candy canes on the counter and cover with a towel.  Tap them with a hammer just hard enough to break it but but not to rip the package. Work your way down the candy cane until it is broken into small/medium pieces. 
7. Open the package and the pieces will fall out onto a plate.  Mix one of the crushed candy canes into the cookie batter.  Save the other candy cane for topping the cookies.
8. Add the chocolate chips and mix up until evenly distributed.
9. Place a golf ball size of the batter onto the silicon baking sheet lined cookie sheet.  Flatten slightly and press a small amount of the crushed candy cane into the dough.  Don't go to close to the edge or it will melt off of the cookie.
10. Bake for 15 minutes but check them at 12 minutes.  Cool completely then sift some powdered sugar on the top to look like snow and ENJOY!