Dark Chocolate Chip Peppermint Cookies

Chocolate-y, minty, thick ‘n’ rich cookies. Mmm!

I cannot tell you enough how fun it is to bake vegan desserts. There are so many options for ingredients and such a variety of flavors. I favor using pureed fruit in place of eggs, which works very well, and adds a great sweetness. Also, depending on the strength of flavor in the fruit, it can add an extra flare to your cookie.

This Christmas I’ve been all about chocolate. I brought these cookies to a holiday party and they were a hit. I personally love peppermint with chocolate, so I didn’t skimp on the peppermint. I use peppermint pure essential oil instead of peppermint extract. The pure essential oil is very strong, so you only need several drops. If you are using peppermint extract, you will need a teaspoon.

Hope you enjoy these as much as we do!

Dark Chocolate Chip Peppermint Cookies

1 1/2 c Flour (I use ww flour)
1/2 Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Sea Salt
—

1/4 c nut milk (I use almond milk- can use coconut, hemp, rice, soy milk or water)

1/3 c + 2 Tbsp (just under 1/2 c) Vegetable Oil (I use sunflower oil)

1 c Organic sugar

1/3 c Apple Sauce
2 tsp Vanilla Extract
9 drops Peppermint essential oil (or 1 tsp of peppermint extract)

1 c Chocolate Chips

Directions:
Preheat oven to 350º F.
Mix the dry ingredients (excluding chocolate chips) in a bowl and set aside. In a separate bowl, mix the wet ingredients. Stir dry mixture into the wet mixture and add chocolate chips. Mix well.
Line cookie sheets with parchment paper (optional).
Form dough into 1″ balls and place on cookie sheets. Dough will be a bit sticky, so I wet my hands every few minutes so that the dough doesn’t stick. *The dough doesn’t spread very much during baking, so form the dough into the shape of your desired cookie at this step.
Bake for 8 minutes.
Enjoy!

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