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–+ servings

White Chocolate Peppermint Cookies

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 12

Ingredients

  • 1 3/4 cup Gluten-Free 1:1 Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/3 cup Granular Monkfruit Sweetener (Lakanto) Or organic cane sugar
  • 1/2 cup +2 tbsp Brown Monkfruit Sweetener (Lakanto) organic brown sugar
  • 1/3 cup +2tbsp Avocado Oil
  • 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 Dye-Free Candy Canes (YumEarth)

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!

Video

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!