These cookies are the perfect treat to enjoy with your hot chocolate this holiday season! The crushed candy cane adds the perfect crunch to these sweet little treats! Happy Holidays & Happy Baking!
1 cup gluten free AP, I used King Arthur
1 cup oat flour
¾ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup coconut sugar
½ cup coconut oil, melted
¼ cup water
½ teaspoon vanilla extract
¼ cup crushed peppermint candies
1 cup dairy free dark chocolate chips or chopped dark chocolate
Method of Preparation:
Combine all the dry ingredients in a medium bowl and whisk to combine.
Combine all the liquid ingredients in a separate bowl and whisk to combine.
Pour the liquid into the dry and mix until thoroughly combined.
Fold in the crushed peppermint candies and chocolate chips.
Cover and refrigerate for 1 to 2 hours or until firm.
Once the dough is chilled – preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Scoop the dough using a tablespoon sized ice cream scoop or roll the cookies into a tablespoon-sized ball and flatten slightly. Sprinkle with extra cruished peppermint candies. Bake for 10 to 12 minutes or until the edges are golden brown and the centers have puffed.
Transfer to a cooling rack to cool completely. Store in an airtight storage container, or pop on a holiday movie and chow down!
Yield: About 2 dozen cookies