Vegan Peppermint Mocha Crunch Chocolate Chip Cookies

Vegan Peppermint Mocha Crunch Chocolate Chip Cookies
Vegan Peppermint Mocha Crunch Chocolate Chip Cookies

A lightweight espresso taste, minty chocolate dough, chunks of melty chocolate chips, drizzles of white chocolate, and crushed sweet canes … it doesn’t get far more vacation than this. These completely tender cookies scream Christmas (and have been a winner in our VegNews Vacation Cookie Contest), however you’ll be able to get pleasure from them yr round. VegNews-HolidayCookieContest-Peppermint-11

What you want:

2 cups flour
¾ cup cocoa powder
2 tablespoons floor espresso
1 teaspoon baking soda
¾ teaspoon salt
2 tablespoons floor flaxseed
5 tablespoons water
¾ cup vegan butter, room temperature
⅔ cup sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1½ teaspoons peppermint extract
1 cup vegan chocolate chips
Vegan white chocolate, for topping
Crushed sweet cane items, for topping

What you do:

  1. Preheat oven to 350 levels, and line a baking sheet with parchment paper. Put aside.
  2. Into a big bowl, whisk flour, cocoa powder, espresso, baking soda, and salt. Put aside.
  3. Right into a small bowl, mix flaxseed and water, and put aside for 3 minutes. Into one other bowl, whisk butter, sugar, brown sugar, flaxseed combination, vanilla, and peppermint extract till easy. Add dry elements and blend to mix. Stir in chocolate chips.
  4. Scoop out 2 tablespoons of dough and roll into balls. Place 2 inches aside on baking sheet. Bake 9 to 11 minutes, or till set. Flippantly faucet baking sheet on counter to offer cookies a crinkle texture. Let cool 5 minutes on sheet, after which rigorously switch cookies to cooling rack.
  5. As soon as utterly cooled, soften white chocolate in microwave in 15 second-intervals, stirring every time till easy. Generously drizzle over cookies in a crisscross design. Sprinkle with sweet cane items.VegNews-HolidayCookieContest-Peppermint-3
For extra vegan cookie recipes, learn: