Peppermint Double Chocolate Chip Cookies
Ingredients
- 1 1/2 tbsp ground flaxseed
- 3 tbsp water
- 1 cup all-purpose flour or gluten-free all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 2 tbsp vegan butter
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- OPTIONAL: @mydandies Vegan Peppermint Marshmallows
Preparation
Preheat the oven to 350°F (175°C).
In a small bowl, combine ground flaxseed and water, then set aside.
In a medium mixing bowl, sift in flour, cocoa powder, baking soda, baking powder, and salt through a mesh strainer to remove clumps. Mix the dry ingredients together well.
In a separate microwave-safe bowl, add chocolate chips, vegan butter, and maple syrup. Microwave for 15 seconds, then stir well to partially mix the melted chocolate. Repeat the microwaving and stirring process until all the chocolate is fully melted (this may take a total of about 3 cycles of 15 seconds each).
To the melted chocolate mixture, stir in the brown sugar, peppermint extract, and vanilla extract until well incorporated.
Once all the liquid ingredients are mixed, add the flax mixture and the melted chocolate mixture into the bowl with the dry flour mixture.
Using a spatula, fold the chocolate and flour together until a dough forms.
Add in chocolate chips and fold them into the dough.
Use a cookie scoop to portion out the dough and roll it into balls. Optionally, you can press 3-4 vegan marshmallows into the dough and wrap the dough around them to form a ball shape.
Place the rolled dough balls onto a lined baking sheet and lightly press down on them to slightly flatten.
Bake in the preheated oven for about 11-13 minutes.
Remove from the oven and allow the cookies to cool.
If desired, while the cookies are still warm, press chocolate bar pieces into the center to allow them to lightly melt and create extra chocolate flavor.
