Description
Vegan and gluten-free, and a tasty and irresistible allergy-friendly treat for the holidays!
Ingredients
- 1-½ cup Gluten-free Baking Flour
- ½ teaspoons Baking Soda
- 1 pinch Sea Salt
- 3 Tablespoons 100% Cocoa Powder
- ¾ cups Brown Sugar
- 1 cup Shortening
- 1 teaspoon Vanilla Or Peppermint Extract
- ½ cups Maple Syrup
- 1 cup Semi-sweet Chocolate Chip (gluten-free)
- Crushed Candy Cane Or Peppermint Sprinkles, For Garnish
Preparation
Preheat oven to 350ºF.
In a medium bowl whisk flour, baking soda, salt and cocoa powder. Set aside.
In a large bowl, combine brown sugar, shortening, vanilla or peppermint extract and maple syrup until creamy and uniform. Add half of the flour mix into the liquids and stir to combine. Add the remaining half and continue to stir until uniform. This is going to look thick; use your hands if easier. When the batter is uniform, add the chocolate chips and fold.
Form small size balls in the palm of your hands and press down slightly. Bake for 13–15 minutes.
Remove from oven, let cool off for no more than 2–3 minutes, then sprinkle with peppermint sprinkles or broken candy cane pieces.
