These were one of the favorites in our Christmas treat boxes this year. Unfortunately in all the hustle I didn’t take a good picture of them! Oh well. You can kind of see them in the picture below, they’re piled in cups on the second row.
This recipe was originally gluten- and sugar-free, but I didn’t have the specialized ingredients so just made them unhealthy 🙂 and I must say, they were very, very good. They were definitely my favorite!
1/2 C Earth Balance
1/2 C Sugar
3/4 tsp Vanilla
1 Tbs Plain plant milk
1/2 C Cocoa
1/2 tsp Pink salt
1/4 tsp Xanthan gum
3/4 C Flour (plus more for rolling out)
Chocolate Peppermint Coating
1 1/4 C Semi-sweet chocolate chips
2 squares Baker’s chocolate
1 1/4 tsp Peppermint extract
In a large bowl, cream Earth Balance and sugar until fluffy. Add vanilla, milk, cocoa, and salt. Mix on low until the mixture looks like thick frosting. Add the xanthan gum and flour and mix on low until batter is incorporated and comes together. Gather the dough into a ball and wrap it in plastic wrap. Put it in the freezer for 15 minutes (or you can refrigerate it overnight).
Preheat the oven to 350 degrees while the dough is chilling. Line two baking sheets with parchment paper. Remove the dough from the freezer and roll out to about 1/8 inch thick. The dough will be firm, but will soften as you handle it. Cut out the cookies with a cookie cutter and place them on the baking sheets.
Bake for the cookies for about 9 minutes. Remove parchment papers with cookies still on them and allow cookies to completely cool on a wire rack.
After the cookies cool, prepare the chocolate coating. Melt the chocolate in a double boiler, stirring, until smooth and glossy. Once melted, stir in the peppermint extract. Be sure to stir continuously while you add the peppermint, as it may cause the chocolate to seize up.
Drop one cookie in the chocolate at a time and, using a fork, carefully turn the cookie right side up to coat it in chocolate. Place the coated cookies on parchment paper. You can then used an icing or butter knife to smooth out the tops of the cookies.
After you finish the cookies, you can either let them cool to room temperature or speed up the process by putting them in the freezer. Enjoy!
Makes 30-34 cookies, depending on your cookie cutter size.
Recipe thanks to:
Naturally Sweet Recipes