White Chocolate Peppermint Cookies

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.

Serves: 12

Ingredients

• 1 3/4 cup Gluten-Free Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1/3 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto, Or organic cane sugar
• 1/2 cup Brown Monkfruit Sweetener – Lakanto, + 2 tbsp, or organic brown sugar *
• 1/3 cup Avocado Oil, +2 tbsp
• 1/4 cup Almond Milk, Or milk of choice
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Peppermint Extract
• 1/2 cup Organic Vegan White Baking Chips – Pascha Chocolate Co.
• 2 Tbsp Candy Canes, *

Process

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

White Chocolate Peppermint Cookies

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 9

Ingredients

• 1 3/4 cup Gluten-Free Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1/3 cup Classic Monkfruit Sweetener with Erythritol – Lakanto, Or organic cane sugar
• 1/2 cup Brown Monkfruit Sweetener – Lakanto + 2 tbsp, or organic brown sugar *
• 1/3 cup Avocado Oil +2 tbsp
• 1/4 cup Almond Milk Or milk of choice
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Peppermint Extract
• 1/2 cup Organic Vegan White Baking Chips – Pascha Chocolate Co.
• 2 Tbsp Candy Canes *

Instructions

• 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!