In Our Kitchen: Peppermint Brownie Cookies
Peppermint bark-inspired chocolate cookies so delicious no one would guess they’re vegan and gluten-free!
For the Cookies:
½ cup cocoa powder
¾ cup coconut sugar
½ cup melted butter, we used Melt vegan butter
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 flax egg, 1 tablespoon flax meal + 3 tablespoons water
1 ⅓ cup oat flour, gluten free if needed
¼ teaspoon salt
½ teaspoon baking powder
½ cup chocolate chips, we used Enjoy Life mini chips
For Dipping:
~1 cup white chocolate chips, melted, we used Healthy Crunch vegan chips
4-5 candy canes, crushed
Directions:
Preheat the oven to 350°F.
Whisk together cocoa powder, coconut sugar, vanilla, peppermint, melted butter, and flax egg.
To the same bowl add oat flour, baking powder, and salt. Last, fold in chocolate chips.
Roll dough into 12 equal sized balls and 2-3 inches apart on a sheet pan lined with parchment paper, then use the palm of your hand to lightly press down to flatten and help the cookies spread.
Bake cookies for 8-10 minutes. Transfer to a cooling rack and allow to cool completely before dipping.
When ready to dip, melt white chocolate chips in microwave.
Dip half the cookie into melted chocolate and place on sheet pan or plate lined with parchment. Sprinkle each cookie with crushed candy cane.
Put the dipped cookies in the fridge to set for at least 1 hour before enjoying!
Recipe adapted from A Simple Palate, https://asimplepalate.com/blog/1-bowl-chocolate-brownie-cookies/