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.
Servings Prep Time
12Cookies 15Minutes
Cook Time
15Minutes
Servings Prep Time
12Cookies 15Minutes
Cook Time
15Minutes
Ingredients
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!