TRIPLE CHOCO­LATE PEP­PER­MINT COOK­IES

Raise Vegan - - Live -

( Yields about 2 dozen)

In­gre­di­ents: • 1 cup ve­gan but­ter

• 1- ½ cups or­ganic cane sugar

• 1 tbsp flax seed, ground

• 3 tbsp warm wa­ter

• ½ tsp pep­per­mint ex­tract

• 2- ½ cups all- pur­pose flour

• 1 cup ve­gan choco­late chips

• ⅓ cup black co­coa pow­der

• ⅓ cup Dutch pro­cessed co­coa pow­der • 1 full- sized candy cane, finely crushed • 1 tsp bak­ing soda

• ½ tsp bak­ing pow­der • ½ tsp salt

Method: 1. Pre­heat oven to 350 º F. Pre­pare two bak­ing sheets with parch­ment pa­per. In a small bowl, whisk to­gether the ground flax and warm wa­ter. Set aside.

2. In a large bowl, cream to­gether the ve­gan but­ter and sugar. Add in the flax mix­ture and pep­per­mint ex­tract, beat un­til light and fluffy.

3. Sift the flour, salt, both co­coa pow­ders, bak­ing soda, bak­ing pow­der and salt into the wet mix­ture, stir­ring as you sift. Mix un­til well- com­bined.

4. Stir in the choco­late chips.

5. Chill in the freezer for 15 min­utes..

6. Form into 1- inch balls and place 2 inches apart on the bak­ing sheet.

7. Us­ing the bot­tom of a glass, gen­tly press the tops down and top with a few more choco­late chips. Bake for 10- 12 min­utes or un­til the edges start to look a lit­tle crispy.

8. Re­move from the oven and sprin­kle with the crushed candy cane and let cool for a cou­ple min­utes be­fore trans­fer­ring to a wire rack to cool com­pletely.

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