With the holidays coming around this year I knew that the cookies I normally would eat or make wouldn’t fit my health plan due to my intolerances so I was determined to make at least a couple of holiday staples but healthier! So with that in mind I bring you this first cookie recipe! I actually made this cookie a few times and since I used a vegan egg it just kept on coming out dry but I FINALLY nailed it!! These cookies are definitely more cakey than a cookie but I’m not mad at it. They are so tasty and somehow the taste intensifies even after you take your first bite! This cookie definitely gives me the hot chocolate with peppermint vibes which is exactly what I wanted. I hope you guys enjoy this easy and yummy recipe! It’s perfect for the holidays and definitely a cookie that Santa would devour 😉 Happy holidays!
——Dry——
2/3 cups gluten free flour
1/2 cup cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon cream of tarter
1/4 teaspoon salt
——Wets——
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1/4 and 1 tablespoon cashew milk
1 neat egg replacer
1/4 cup applesauce
2/3 cup monkfruit sugar
1/4 cup brown monkfruit sugar
——Mix in Last——
1/2 cup milk chocolate chips
1/4 cup chopped white chocolate chip
—For Top of Cookie—
1/4 cup chopped Andes peppermint mint chocolates
——Instructions——
Preheat oven to 350 degrees Fahrenheit.
Next grab a medium bowl and add the flour, cornstarch, cocoa powder, baking powder, cream of tarter, and salt.
In a small bowl, combine the monkfruit sugar, brown monkfruit sugar, maple syrup, neat egg replacer (or regular eggs), applesauce, vanilla extract and the peppermint extract. Mix until fully incorporated.
Next, slowly add the wet ingredients to the dry ingredients and mix.
After combining the wets and dry, add in the chocolate chips and mix.
Cover dough and let rest in the fridge for 30 minutes.
After the 30 minutes scoop the dough into about a 2 inch ball. Flatten the ball down just a little bit and add a small amount of the chopped Andes peppermint chocolate on top.
Next, place the cookies into the oven and bake 10-12 minute. To tell when they are done tap the middle of the cookie and if it looks like brownie batter or melted chocolate then it is not done.
Let the cookies cool completely then dust them with some monkfruit powered sugar.
Lastly, eat!!!!!
If you try these make sure to tag @hanshomemadeeats on Instagram!
Happy baking! Lastly, as always stay safe and healthy during these tough times ❤️ -Han
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