Vegan Chocolate Peppermint Cookies

• ½ Cup Cashew or Almond Butter
• ½ Cup Maple Syrup
• ⅓ Cup Coconut Sugar (see notes for substitutions)
• 1 Tablespoon Ground Flaxseeds + 2 Tablespoons Non-Dairy Milk
• 1 Tablespoon Vanilla Extract
• ¾ Teaspoon Peppermint Extract
• 2 Cups Finely Ground Oat Flour
• ½ Cup Cocoa Powder + extra for rolling
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• ¾ Cup Vegan Chocolate Chips
• ¼ Cup Crushed Candy Canes

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl whisk the nut butter, maple syrup, coconut sugar, flax egg, vanilla, and peppermint extract.
3. Add in the oat flour, cocoa powder, baking powder, baking soda, and salt. Mix until a dough forms and all the flour is incorporated.
4. Transfer to a cutting board sprinkled with flour or cocoa powder. Use a rolling pin or drinking glass to roll the dough flat (about 1/8" thickness). You can do this in two batches. Use a cookie cutter to cut out circles. Re-roll any remaining dough and continue until all the dough has been portioned.
5. Transfer the circles to the prepared baking sheets. Bake for 10-12 minutes. Let sit on the pan for 2 minutes, then transfer to a wire rack to let the cookies cool completely.
6. When the cookies are cool, melt the chocolate. Place the chocolate in a small microwave-safe bowl (ideally a bowl with high sides). Heat in the microwave on 50% power, stirring every 30 seconds, until the chocolate is smooth.
7. Dip each cookie halfway into the chocolate. Set on a parchment-lined pan or wire rack. Before the chocolate is fully solid, sprinkle with candy canes. Allow the chocolate to solidify before serving.

Notes

Sugar Substitutions

Date Sugar: if you would like to substitute date sugar in place of coconut sugar, use 1/3 cup of date sugar, as called for in the recipe, and decrease the flour to 1 1/2 cups.

Regular Sugar: you should be able to sub in regular white sugar for coconut sugar 1:1. I have not tested this.