Double Chocolate Candy Cane Cookies
- ½ cup coconut oil (melted)
- ½ cup + 2 Tbsp. unsweetened applesauce
- ¼ cup pure maple syrup
- 2 Tbsp. unsweetened soy milk (or preferred nondairy milk)
- 1-¼ tsp. peppermint extract
- 1 tsp. pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 cup unsweetened cocoa powder
- ¾ cup coconut sugar
- 2 tsp. arrowroot powder
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ cup vegan semi-sweet chocolate chips
- 3 candy canes (crushed)
- Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper or reusable silicone baking mat.
- In large mixing bowl, whisk together coconut oil, applesauce, maple syrup, soy milk, peppermint extract and vanilla extract until combined.
- 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.
- 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.
- Bake 13 minutes or until candy canes are slightly melted and edges are firm.
- Let cool for at least 10 minutes before serving.
Get the ingredients and bake a batch!
