Equipment
- mixer, oven
Ingredients
- ½ cup dairy-free butter, softened (optional to sub for coconut oil or coconut butter)
- 1 cup coconut sugar
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- ¾ tsp peppermint extract
- ¼ cup plain unsweetened soy milk
- 1¼ cup gluten free, or 1:1 all purpose flour
- ½ cup raw unsweetened cacao powder
- ½ tsp sea salt
- 1 tsp baking soda
- ¾ cup dairy-free sugar free dark chocolate chips
- ¾ cup crushed candy canes, or peppermint baking chips
Topping Ingredients
- 5 oz dairy-free white chocolate
- 1/4 cup crushed candy canes, or peppermint baking chips
Method
- Preheat oven to 350 and line a large metal baking sheet with parchment paper.
- Add the butter, sugar and maple syrup to a bowl and use a hand mixer to mix on high for 60 seconds until light and creamy.
- Add in the vanilla, peppermint and soy milk and mix just until combined.
- Next, add in the flour, cacao, sea salt and baking soda and mix just until combined.
- Gently fold in the chocolate chips and peppermint baking chips.
- Use a 1.5 tbsp scoop to scoop out cookie dough balls and plate on the baking sheet. Bake for 7 minutes - do not overtake! They will look very soft but they will harden as they cool. Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a cooling rack. Let cool completely.
- Place white chocolate in a microwave safe dish. Microwave at 50% power in 30 second increments until melted.
- Use a spoon to drizzle or transfer to a squeeze bottle and top each cookie with white chocolate. Immediately sprinkle with peppermint chips. Let white chocolate harden completely before storing.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.