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The warmth of a cup of hot chocolate. The zing of a little peppermint. All in a cookie. That PS is gluten free and vegan. This cookie puts it together with all of the flavor, but none of the sugar crash. Eat it. Dunk it. Take it to a cookie exchange. Leave it out for Santa. Just don't call it ordinary. I know you want the recipe...

Peppermint Hot Chocolate Cookies - Gluten Free & Vegan

Servings 12 Cookies
Author Holly Bertone | Pink Fortitude

Ingredients

  • 1 1/2 Cup Cassava flour
  • 1/2 Cup Raw cacao powder
  • Dash Sea salt
  • 1 Cup Vegan butter Softened to room temperature
  • 1/2 Cup Sugar
  • 1 tsp Baking soda
  • 2 Egg replacers
  • 1 tsp Vanilla extract
  • 1/4 Cup Extra virgin olive oil
  • 1/2 Cup Vegan milk Flax, almond, cashew, etc
  • 2 Drops Peppermint Essential Oil
  • 1/4 Cup Mini Dandies marshmallows

Frosting

  • Dollop Hot Chocolate Frosting
  • 4 Candy canes, crushed

Instructions

  1. Preheat oven to 350 degrees.

  2. In a large bowl, stir all cookie ingredients together.

  3. You may have to use your hands to mix thoroughly.

  4. Roll into balls a bit bigger than a golf ball.

  5. Place on a baking tray covered with parchment paper.

  6. Press down slightly.

  7. Bake at 350 degrees for approximately 10 minutes.

  8. Let cool and cover with frosting and crushed candy canes.

  9. Depending on how big or small you want to make them, they will make 12-24 cookies.