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Every chew of those fudgy cookies from the Vegan Christmas and Cocoa cookbook is chewy and wealthy because of the molasses notes within the brown sugar and wealthy cocoa powder. Pair with a tall glass of chilly oat milk, and also you’ll be able to cozy in by the fireplace.
What you want:
1 tablespoon finely floor flaxseed
3 tablespoons water
⅔ cup all-purpose flour
¼ cup oat flour
½ cup granulated sugar
¼ cup packed brown sugar
¼ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup plus 1 tablespoon oil
¾ teaspoon peppermint extract
1 cup vegan chocolate chunks, chips, or chopped chocolate bar
3 tablespoons peppermint sweet cane items (about 2 standard- sized sweet canes, chopped)
What you do:
- Preheat oven to 350 levels.
- In a small bowl, mix flaxseed and water, and put aside.
- In a mixing bowl, whisk flours, sugars, cocoa powder, baking powder, baking soda, and salt.
- Add oil, peppermint extract, flaxseed combination, and chocolate chunks and stir till all flour is integrated. Dough can be very thick.
- Divide cookie dough into 12 to 14 equal-sized balls and place on a parchment-lined baking sheet 3 inches other than each other. Bake for 12 to 13 minutes. It’s higher to barely underbake than to overbake.
- Instantly after eradicating from oven, prime every cookie with a beneficiant pinch of sweet cane items and frivolously press down into floor of cookies. Switch cookies to a cooling rack.
For extra recipes like this, try:
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