Vegan Peppermint Mocha Crunch Chocolate Chip Cookies
The beloved peppermint mocha gets transformed into a chewy, chocolaty cookie in this award-winning recipe.
Ingredients
- 2 cup flour
- ¾ cup cocoa powder
- 2 tbsp ground coffee
- 1 tsp baking soda
- ¾ teaspoon salt
- 2 tbsp ground flaxseed
- 5 tbsp water
- ¾ cup vegan butter room temperature
- ⅔ cup sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- 1 ½ teaspoons peppermint extract
- 1 cup vegan chocolate chips
- vegan white chocolate for topping
- crushed candy cane pieces for topping
Instructions (click to mark complete)
Preheat oven to 350 degrees, and line a baking sheet with parchment paper
Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Set aside.
Into a large bowl, whisk flour, cocoa powder, coffee, baking soda, and salt
Into a large bowl, whisk flour, cocoa powder, coffee, baking soda, and salt. Set aside.
Into a small bowl, combine flaxseed and water, and set aside
Into a small bowl, combine flaxseed and water, and set aside. Into another bowl, whisk butter, sugar, brown sugar, flaxseed mixture, vanilla, and peppermint extract until smooth. Add dry ingredients and mix to combine. Stir in chocolate chips.
Scoop out of dough and roll into balls
Scoop out of dough and roll into balls. Place apart on baking sheet. Bake 9 to, or until set. Lightly tap baking sheet on counter to give cookies a crinkle texture. Let cool on sheet, and then carefully transfer cookies to cooling rack.
Once completely cooled, melt white chocolate in microwave in -intervals, stirring each time until smooth
Once completely cooled, melt white chocolate in microwave in -intervals, stirring each time until smooth. Generously drizzle over cookies in a crisscross design. Sprinkle with candy cane pieces.
Original source: https://vegnews.com/vegan-recipes/vegan-pepperm...