With their strong cocoa taste, lots of chocolate chips, and fun peppermint twist, these vegan peppermint chocolate cookies are great for Christmas. You can make them quickly and enjoy them right away.
Ingredients: 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1 cup brown sugar. 1/4 cup maple syrup. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1 cup dairy-free chocolate chips. Crushed candy canes for topping.
Instructions: Preheat oven to 350F 175C and line baking sheets with parchment paper. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, cream together vegan butter and brown sugar until light and fluffy. Add maple syrup, almond milk, vanilla extract, and peppermint extract to the creamed mixture. Mix well. Gradually add dry ingredients to wet ingredients, mixing until well combined. Fold in chocolate chips. Using a cookie scoop, drop dough onto prepared baking sheets. Flatten each dough ball slightly with the back of a spoon. Bake for 10-12 minutes, or until edges are set. Remove from oven and sprinkle crushed candy canes on top of each cookie, pressing them in slightly. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Prep Time: 15 minutes
Cook Time: 10 minutes
Arts Academy Science