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Prep time
1 hour 10 minutes
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Cook time
8 minutes
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Serves
20
Author Notes
Melt in your mouth, gluten free, dairy free and egg free Chocolate Peppermint Cookies with crushed candy cane. Vegan, festive and delicious. —Limitless Allergies
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Ingredients
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3
candy canes
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1/3 cup
cocoa powder
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1 teaspoon
baking soda
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1/4 teaspoon
salt
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1/3 cup
brown sugar
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5 tablespoons
dairy free semi sweet chocolate chips
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1/3 cup
granulated sugar
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7 tablespoons
dairy free butter
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3/4 teaspoon
vanilla extract
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1 1/2 cups
gluten free all purpose flour
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egg substitute (2 eggs)
Directions
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Whisk dairy free butter for 1 minute. Then add egg substitute and vanilla, beat for another 2 minutes.
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Add in the rest of the dough ingredients. Beat until the dough starts to come together, for about 1 minute. Knead to form a ball.
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Cover the dough with plastic wrap and let it rest in the fridge for 1 hour.
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After 1 hour take out the dough. Pre Heat the oven at 350°F. Take 1 tablespoon and roll into a small ball, making 20 balls
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Place on parchment paper lined baking sheet about 1-inch apart. Press with a thumb in the middle of each ball about halfway down to form wells. Bake for 6 to 8 minutes. While the cookies are baking, crush the candy canes.
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Take the cookies out of the oven, sprinkle each thumbprint with candy cane pieces. Let cool and enjoy.
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