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Starwest Botanicals Arrowroot -Tapioca- Powder Organic -- 1 lb


Starwest Botanicals Arrowroot -Tapioca- Powder Organic
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Starwest Botanicals Arrowroot -Tapioca- Powder Organic -- 1 lb

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Starwest Botanicals Arrowroot -Tapioca- Powder Organic Description

  • Manihot Esculenta
  • Origin: Thailand
  • USDA Organic
  • Kosher Certified
  • Daily Serving Size: 1/4 tsp (730 mg)

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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Double Chocolate Candy Cane Cookies

What does one do with leftover candy canes? Heaven forbid you toss them out with the waning holiday spirit. Keep the magic going and make these chocolatey cookies. This wholesome vegan recipe uses better-for-you ingredients such as applesauce, cocoa powder, maple syrup and nondairy milk. Settle in with a mug of your favorite hot beverage and bask in the peppermint-y afterglow of the season. It really is a wonderful life. Chocolate Peppermint Cookies with Candy Canes on Plate | Vitacost.com/blog

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)
  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.

Get the ingredients and bake a batch!

 

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