Very good news: I have a cookie recipe for you today! This is my way of distracting you from the fact that the newsletter is a day late this week (sorry! life!). Hopefully I’m just in time for you to bake these Double Chocolate Peppermint Cookies for your Christmas movie marathon, holiday party, or cookie exchange. They’re soft, chewy and deeply chocolate-y, infused with peppermint and topped with crushed candy canes for a little crunch.
What I love most about these cookies is that they taste indulgent without blatantly veering into “unhealthy” territory. So, it wouldn’t be the worst thing if you enjoyed a few of these in one sitting, or tucked them into your kid’s lunchbox (they’re nut free!). I recommend using the best quality cocoa powder and chocolate chips you can find, especially if you’re a chocolate lover! It really deepens the flavor and makes for a more decadent cookie. These are my favorite chocolate chips (I’ve been known to sneak some straight out of the bag), and this is my go-to cocoa powder. Of course, any semi-sweet chocolate chip or cocoa powder will do!
Double Chocolate Peppermint Cookies
By Lauren Kretzer
Ingredients:
½ cup coconut oil, melted
½ cup unsweetened applesauce
¼ cup + 2 Tbsp pure maple syrup
2 Tbsp unsweetened soymilk (or preferred nondairy milk)
1 ¼ tsp peppermint extract
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 cup unsweetened cocoa powder
¾ cup coconut sugar
2 tsp arrowroot powder
1 tsp baking soda
¾ tsp salt
½ cup vegan semi-sweet chocolate chips
3 peppermint candy canes, crushed
Instructions:
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or a reusable silicone baking mat, such as Silpat.
In a large mixing bowl, whisk together coconut oil, applesauce, maple syrup, soymilk, peppermint extract and vanilla extract until combined. To the wet ingredients, add all-purpose flour, cocoa powder, coconut sugar, arrowroot powder, baking soda and salt. Mix with a wooden spoon or rubber spatula until thoroughly combined; gently fold in chocolate chips until well distributed. Tightly cover bowl and refrigerate for 1 hour.
Using a cookie scoop or measuring spoons, scoop 2 Tbsp portions of chilled dough onto prepared baking sheet, spaced about 1-1 ½” apart. Sprinkle a small pinch of crushed candy canes on top of each cookie, pressing down gently to help the candy stick to each cookie. Bake for 13 minutes, or until candy canes are slightly melted and edges are firm. Let cool for at least 10 minutes before serving.
PS - If you haven’t checked out my holiday gift guide, it’s packed with ideas at every price point for the foodie/nature lover/homebody in your life! Check it out here.
PPS - There’s a great deal right now on one of my favorite knife brands. These Japanese knives are beautiful, functional and Nakano is currently offering 30% off everything, their biggest sale of the year! Shop here with code LAURENKRETZER for your exclusive discount; sale ends December 10, so take advantage while it lasts!