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Chocolate Peppermint Cookies with Candy Canes on Plate | Vitacost.com/blog
Double Chocolate Candy Cane Cookies
Prep Time
10 mins
Cook Time
13 mins
Chill Time
1 hr
Total Time
1 hr 23 mins
 
Servings: 30 cookies
Calories: 114 kcal
Author: Lauren Kretzer
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper or reusable silicone baking mat.
  2. In large mixing bowl, whisk together coconut oil, applesauce, maple syrup, soy milk, peppermint extract and vanilla extract until combined.
  3. To wet ingredients, add flour, cocoa powder, sugar, arrowroot powder, baking soda and salt. Mix with wooden spoon or rubber spatula until thoroughly combined; gently fold in chocolate chips until well distributed. Tightly cover bowl and refrigerate for one hour.
  4. Using cookie scoop or measuring spoons, scoop two-tablespoon portions of chilled dough onto prepared baking sheet, spaced about 1-1 ½ inches apart. Sprinkle pinch of crushed candy canes on top of each cookie and press down gently to help candy stick.
  5. Bake 13 minutes or until candy canes are slightly melted and edges are firm.
  6. Let cool for at least 10 minutes before serving.
Recipe Notes

Get the ingredients and bake a batch!

Nutrition Facts
Double Chocolate Candy Cane Cookies
Amount Per Serving
Calories 114 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 102mg4%
Potassium 64mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 4IU0%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.