Double Chocolate Chip Candy Cane Cookies
I was looking for a good excuse to eat chocolate chip cookies AND candy canes and I came up with these festive babies. They are super easy and fast to make, too. Best of all, cooooookies! These are rich, a little crispy, a little moist and full of peppermint-y holiday flavor.
1 tablespoon ground flaxseed
3 tablespoons aquafaba or water
½ unsalted vegan butter
½ cup granulated sugar
½ cup brown sugar
2 teaspoons pure vanilla extract
½ teaspoon peppermint extract
¼ cup plain, non-dairy milk
1 1/2 cups all-purpose gluten-free flour blend (I like Bob’s Red Mill)
1 cup almond flour
4 tablespoons slavery-free vegan cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
⅔ - 1 cup slavery-free vegan chocolate chips
5 - 6 candy canes, roughly ground on pulse in a food processor or on a cutting board with a large knife
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
Stir together the flaxseed and aquafaba in a cup. Allow it to rest for 10 - 15 minutes and become more of a gel.
In a large bowl, cream the butter and sugars for a few minutes until it is light and fluffy. This can be with a hand mixer or a stand mixer, using the paddle attachment.
Beat in the extracts and non-dairy milk. In ½ cup increments, add the flours. Then add the cocoa powder, baking powder, baking soda and salt. Finally, stir in the chocolate chips and mix by hand.
Plop the batter on the baking sheet, 2 - 3 tablespoons per cookie. (Just make sure it’s the same for each cookie so they bake at the same rate.) Bake for fifteen minutes; turn 180 degrees and bae another seven minutes. Sprinkle immediately upon removing from the oven with two teaspoons or so of candy cane pieces per cookie. Cool for a few minutes on the baking sheet, then transfer to a cooling rack.
Vegan, Recipe, Cookie, Cookies, Dessert, Chocolate, Chocolate Chip, Candy Cane, Peppermint, Winter, Holiday, Christmas