White Chocolate Peppermint Cookies (gluten free, vegan) (Edit recipe)

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Soft and chewy cookies with loads of white chocolate and a touch of peppermint in each bite! Gluten free, dairy free, and made with dye free candy canes

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

12

Serves: 12

Ingredients

1.75 cup Gluten-Free Flour
1 tsp Baking Powder
.5 tsp Baking Soda
.25 tsp Sea Salt
.33 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto, Or organic cane sugar
.5 cup Brown Monkfruit Sweetener - Lakanto, + 2 tbsp, or organic brown sugar *
.33 cup Avocado Oil, +2 tbsp
.25 cup Almond Milk, Or milk of choice
.5 tsp Pure Vanilla Extract
.25 tsp Peppermint Extract
.5 cup Organic Vegan White Baking Chips - Pascha Chocolate Co.
2 Tbsp Candy Canes, *

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk dry cookies ingredients together
Whisk wet ingredients together, then mix dry into the wet bowl
Fold in white chocolate chips
Cover and refrigerate dough for an hour+
Roll into 12 balls, place on baking sheet at least 2" apart. I used two baking sheets and baked them separately
Place crushed candy canes (I used YumEarth dye free version) on top
Bake at 350 for 10-11 minutes
Use a circular cookie cutter to swirl the cookies around in to regain perfect circle shape
Allow to cool 10 min then move to cooling rack
Enjoy!

Notes

Use mix ins of choice! You can leave out the peppermint extract and use this recipe for the favorite chocolate chip cookies made vegan, too!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	186
Fat:	11 g
Carbohydrates:	34 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	113 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.