Vegan Triple Chocolate Peppermint Cookies (V, Gluten Free, Oat Flour, Dairy-Free, Soft-Baked

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Flax eggs

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cup Chocolate chip, vegan
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Coconut sugar
  • 1 1/4 cups Gluten free oat flour
  • 1 tsp Peppermint extract, pure
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on beamingbaker.com

Description

Ingredients

• 1 ¼ cups gluten free oat flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup + 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes)
• 1 teaspoon pure peppermint extract
• 1 cup vegan chocolate chips
• For topping: 2 tablespoons vegan chocolate chips
• ¼ cup vegan chocolate chips
• ¼ teaspoon melted coconut oil

Directions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
• In a medium bowl, whisk together all the dry ingredients: oat flour, cocoa powder, baking soda, baking powder and salt.
• In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and peppermint. Whisk until thoroughly combined.
• Add the dry ingredients to the wet ingredients. Whisk until you get a sticky, soft dough-like mixture. Fold in chocolate chips.
• Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
• Using a cookie scoop, scoop about 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc of desired thickness—they won’t spread much during baking. Press chocolate chips into the tops of the cookies.
• Bake for 10-14 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely.
• In a microwave safe bowl, add ¼ cup chocolate chips and ¼ teaspoon melted coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim off a tiny corner. Pipe chocolate in a zigzag pattern across the top of each cookie.
• Enjoy! Storing instructions below.