Vegan Peppermint Mocha Cookies | Vegan Holiday Cookie Recipe ...

I hope everyone had a nice weekend. The fam and I had a good weekend, but it was very busy ? and it?s going to stay that way for the rest of the month. Though we are super busy, I?ve still found some time to get in the kitchen to whip up holiday goodies ? everyone loves sweet treats this time of year!

It?s no secret that I?m a peppermint fiend, which makes the holidays even more enjoyable for me ? peppermint is everywhere! I recently purchased some cacao butter and I knew I wanted to do something minty with it. A bit of forewarning, these cookies can get a bit oily if you let them sit out too long in a warm place, since the cacao butter begins to melt again, but as long as you keep them in a cool area they?ll keep their crunchy candy coating.

Also, if you don?t have any cacao butter, you could melt vegan white chocolate chips and mix in a bit of peppermint extract or you can simply mix the peppermint extract into the cookies themselves. Any way you go about it, the peppermint and coffee/chocolate together are one of my absolute holiday favorites. I used to drink Starbucks peppermint mochas like nobody?s business and these cookies do a good job of taking the place of that drink for me.

You could also put a little food coloring in the melted cacao butter to add a festive touch or sprinkle some holiday sprinkles or candies on them before you put them in the freezer to set up. This recipe makes 3 dozen cookies, so it?s perfect for bringing to work or for a holiday party.

Ingredients

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the dry ingredients and set aside. In a small bowl, mix together the flax and water. In a stand mixer, add the flax mixture, milk, vanilla, vegetable shortening, and applesauce and mix on medium until well combined. Turn the speed to low and slowly incorporate the dry ingredient mixture until it is all mixed together well.
3. Lightly grease a cookie sheet and scoop 1 tbsp of batter at a time onto the sheet. Wet the back of a spoon and flatten each cookie a bit into a circle ? they will not spread while baking.
4. Bake for 12-14 minutes. Put on a rack to cool.
5. While your cookies are cooling, melt the cacao butter in a double boiler. When melted, transfer to a small mixing bowl and add the vanilla and peppermint extract. Lightly grease another cookie sheet and take the cooled cookies and dip them into the cacao butter mixture, then place the cookie onto the greased cookie sheet. Add any toppings you?d like while it?s still moist and then place the cookie sheet in the freezer for 5-10 minutes to set. Transfer to a plate in a cool area and repeat with the rest of the cookies. Store in a cool place. Makes 36 cookies.

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http://theunintentionalvegan.com/peppermint-mocha-cookies

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What is your favorite flavor of the season?

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DEC

Source: http://theunintentionalvegan.com/peppermint-mocha-cookies

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