Christmas Cookies: Chocolate Peppermint Crunch Cookies
Ingredients
1 cup vegan butter, room temp. (I used 1/2 cup Miyoko’s and 1/2 cup Earth Balance)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup applesauce, room temp
1 tsp vanilla extract
2.5 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1 cup vegan chocolate chips (I used Enjoy Life brand)
1 cup crushed up peppermint candy canes (smash those candy canes!) + more to decorate the tops
Powdered sugar for sprinkling
Instructions
Preheat oven to 350 degrees Fahrenheit and line a few baking sheets with parchment paper.
In the bowl of a standing mixer, cream together vegan butter and sugar for 2 min until fluffy.
Add applesauce and vanilla extract and mix until combined.
Slowly mix in flour, baking soda, salt, and cocoa powder until well-combined.
Stir in chocolate chips and crushed peppermint candy canes until they are well-dispersed throughout the dough.
Using your hands or a cookie scoop, form little 1-2 inch balls and place onto your lined cookie sheets, about 2 inches apart.
Sprinkle some crushed candy cane pieces on the top of each cookie ball.
Bake for about 10 minutes until crisped on the bottom but still gooey. Do not remove from the baking sheet right away! Let them sit for about 5 min and then transfer to cooking racks.
When cooled, sprinkle with powdered sugar, and enjoy!
