It is no secret that I am not terribly festive, but I can get excited about the holiday thing when it comes to food. I am totally enchanted with the Christmas deliciousness of my favorite chocolate peppermint cookies. This recipe, among two other holiday-themed cookies, were on the menu for last nights vegan cookie cooking class. During our second class I made a happy mistake while making the chocolate cookie recipe, using just half the amount of sugar called for; then my lovely coworker decided to make ball cookies instead of drop cookies (like the recipe actually says to do- following recipes is not really my thing, either!)- and they rocked! Less sugar and just as much holiday spirit as the originals!
Chocolate Peppermint Cookies
The following recipe is the adapted version. It’s not healthy by any means, but for those times (of the month, of the year) that you really need to indulge your darkest chocolate cookie fantasies, these are the ones. Originally adapted from the PPK’s chewy chocolate cookies. Makes about 30 cookies.
5 tsp ground flaxseeds
1/2 cup soymilk (or other non-dairy)
3/4 cup organic canola oil
1 cup fine turbinado sugar
2 tsp peppermint extract (alternatively, 10-20 drops peppermint essential oil)
1 tsp vanilla extract
1 cup all-purpose flour
1 cup whole-wheat pastry flour (or more all-purpose)
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp fine seasalt
3/4 cup chocolate chips
- Preheat your oven to 350 degrees, and line two cookie sheets with parchment paper.
- Mix the soymilk and flaxseeds in a small bowl and whisk well; set aside.
- Warm up the coconut oil to a liquid before measuring, and then mix in a large bowl with the sugar. Whisk until well combined, add the vanilla and peppermint. Add to flax mixture and whisk to combine.
- In another bowl sift together the flours, cocoa, soda, salt. Add the dry ingredients to the wet in batches, and mix until mostly combined, then add in the chocolate chips (I often have to mix with my hands because the dough gets very stiff).
- Roll into 1-inch balls, and flatten on the prepared cookie sheet. Bake for 10-11 minutes, and let cool on the sheet for another five minutes before moving to a wire rack to cool. These will firm up significantly after a few hours.