Description
Delightful vegan cookies blending minty and chocolatey flavors, perfect for any sweet craving, especially during the holidays.
Ingredients
Scale
- 1 cup all-purpose flour (or a gluten-free blend)
- 1½ cups maple crystals
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 2 tablespoons ground flaxseed
- 3 tablespoons cacao powder
- 1 bag vegan white chocolate chips
- 1 bag plant-based chocolate chips
- ½ cup crushed candy canes
- 1 tablespoon instant espresso (optional)
- 6 tablespoons water (for flax egg)
- 2 tablespoons additional water
- ¾ cup coconut butter, smooth and runny
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, maple crystals, cornstarch, baking soda, ground flaxseed, cacao powder, and optional instant espresso. Stir in the crushed candy canes and both types of chocolate chips.
- In another bowl, combine coconut butter, vanilla extract, 6 tablespoons of water, and an additional 2 tablespoons of water. Let it sit for a couple of minutes to thicken.
- Combine the wet mixture with the dry ingredients until a thick dough forms. If too dry, add a splash of water.
- Scoop dough onto the prepared baking sheet, spacing them out for room to expand while baking.
- Bake for 10-12 minutes, until edges are set and centers look soft.
- Once out of the oven, gently press extra chocolate chips and crushed candy canes onto the tops.
- Allow cookies to cool slightly before serving.
Notes
For best texture, avoid overmixing the dough and allow the cookies to cool properly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg