Description
Deliciously soft and chewy vegan cookies featuring white chocolate and peppermint, perfect for the holiday season.
Ingredients
Scale
- 1 cup gluten-free flour
- 1/2 cup coconut oil or dairy-free butter, softened
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free white chocolate chips
- 1/4 cup crushed peppermint candies
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the coconut oil and coconut sugar until pale and fluffy, about 2-3 minutes.
- Add the non-dairy milk and vanilla extract, stirring until fully combined.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients just until combined.
- Gently fold in the dairy-free white chocolate chips and crushed peppermint candies.
- Scoop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Dough can be prepared and stored in the refrigerator a day in advance.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan cookies, peppermint cookies, holiday baking, festive treats
