Recipe by @allergylicious

These Chocolate Chip Peppermint Cookies are quite an amazing little cookie! They’re perfect for gifting, last-minute guests and bound to become a family favorite in your house too. Grab some plant-based milk and get ready for a taste of the holidays!

Prep Time: 10 minutes
Cook Time: 11 minutes
Additional Time: 30 minutes
Total Time: 51 minutes

Yield: 36

Ingredients

• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) vegan butter, slightly softened (from a stick)
• 1/4 cup dairy-free milk
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (rum extract is a yummy sub)
• 1 + 3/4 cup all purpose flour (can sub with 1:1 gluten free blend*)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup crushed YumEarth candy canes
• 3/4 cup vegan chocolate chips of choice
• Optional: 1/4 cup chocolate chips melted to drizzle or to dip 1/2 of the cookie into)

Instructions

1. Using a stand up mixer or hand held mixer, cream together butter and sugars until light and fluffy. Add dairy free milk and vanilla/peppermint extracts. Beat again until combined.
2. In a small bowl, whisk together flour, baking soda and salt. Add to sugar mixture and combine. Fold in crushed candy canes and chocolate chips.
3. Cover bowl with plastic wrap and refrigerate 30 minutes (or overnight).
4. Preheat oven 350° and line a baking sheet with parchment paper.
5. With a small cookie scoop, scoop out dough and roll the tops into crushed peppermint then place on baking sheet, leaving 2-3" in between cookies.
6. Bake 10-14 minutes. Cookies will flatten once removed from the oven. Allow to cool 5 minutes on sheet then transfer to cooling rack.
7. Optional: Melt chocolate chips and drizzle on extra chocolate or dip cookies in chocolate then sprinkle with extra candy pieces if desired.

Notes

• If using a GF blend, make sure it includes Xanthan gum and if not, add according to what is recommended on package.