Description
Loaded with dark chocolate chips and topped with crushed candy cane, these Dark Chocolate Peppermint Cookies are perfectly chewy, slightly minty, and undetectably dairy-free and vegan. Perfect for holiday gatherings, cookie exchanges, and for the big guy himself (cough, cough, Santa).
Ingredients
- ½ cups Unsalted Dairy-free Butter, Softened
- ¾ cups Sugar
- ⅓ cups Unsweetened Applesauce
- ¼ teaspoons Peppermint Extract
- 1-¼ cup Flour, Whole Wheat Or All-purpose
- ⅓ cups Unsweetened Cocoa Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- ¼ teaspoons Sea Salt
- ½ cups Dairy-free Chocolate Chips (I Used Chocolate Dreams Dairy-Free Semi-Sweet Baking Chips)
- ¼ cups Crushed Candy Cane Or Peppermint
Preparation
Preheat oven to 350°F and line a baking sheet with parchment paper; set aside.
In a large mixing bowl, cream the dairy-free butter and sugar for 1 minute. Add in applesauce and peppermint extract and beat until combined.
Add flour, cocoa powder, baking soda, baking powder, and sea salt to a sifter and mix gradually into the bowl of wet ingredients; mix until fully combined. Fold in the chocolate chips then chill the dough for 10 minutes.
Once chilled, form the dough into small balls (about 1-1/2 tablespoon size) and place on the prepared baking sheet. Top each cookie with a few more chocolate chips and bake for 10–12 minutes or until the edges begin to set.
Remove from heat and immediately top with the crushed candy cane. Transfer to a cooling rack to cool completely.
Store any leftover cookies in a closed container for a few days.
