Double Chocolate Peppermint Cookies

Photo: Double Chocolate Peppermint Cookies
These cookies are the perfect Christmas treat - indulgent and sweet!
Yield
Yield: 24 Cookies
Vegan
Desserts
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • ¾ cup brown sugar
  • ¼ cup cane sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon peppermint extract
  • ½ cup butter, room temperature
  • ¼ cup coconut oil
  • 1 Tablespoon flaxmeal + 2 Tablespoons water, soaked for 15 minutes
  • 2 cups chocolate chips
  • Chocolate sauce or chocolate spread
  • 1/2 cup crushed candy canes
Instructions
  1. Preheat oven to 375º. Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, use a mixer (hand or standing) to cream brown sugar, cane sugar, vanilla, peppermint extract, butter, coconut oil, and soaked flaxmeal.
  4. Slowly add the dry ingredients to the wet and mix until fully combined. Add chocolate chips and incorporate with a spoon.
  5. Measure 1 Tablespoon of dough for each cookie and line on baking sheet.
  6. Bake for 8 minutes, remove from oven and allow to rest for 5 minutes before transferring to a cooling rack.
  7. Top each cookie with a small mound of chocolate sauce or spread.
  8. Garnish with crushed candy canes. 
  9. Store in an airtight container for up to a week. Serve warm and enjoy!