Double Chocolate Peppermint Cookies (Vegan and Gluten Free)

Christmas Dessert #2!! These cookies are another of my favorite flavor combinations (and Mom's!), chocolate and peppermint! These cookies are rich, fudgey, and completely gluten free and vegan. The perfect festive dessert for the Christmas season!

Makes about 15 , two-inch wide cookies

You will need:

• 1 tbsp chia seeds (or ground flax) + 3 tbsp water
• 1/2 cup coconut oil, melted
• 1/4 cup raisins
• 1/2 cup coconut sugar
• 1/2 tsp peppermint extract
• 1/3 cup non-dairy milk (I used Silk Light Soy)
• 1 cup all purpose flour (I used a Bob's Red Mill)
• 1/3 cup brown rice flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch, salt
• 1/2 cup chocolate chips (vegan)

Directions:

Preheat oven to 350F.

In a small bowl, combine chia seeds and water. Place in fridge until gelatinous (about 10 minutes).

Pour the coconut oil, dates and sugar into your food processor and process until a paste forms. Add the milk, peppermint extract and chia egg from the fridge and pulse to combine.

Add flours, baking soda and powder, cocoa powder and salt to the food processor and process until combined. Transfer to a large bowl and fold in chocolate chips.

Scoop out about 2 tbsp of dough at a time and place onto a large baking sheet lined with parchment paper.

Baked at 350F for about 10 minutes.

Allow to cool completely before removing from the baking sheet.

Serve immediately or store in an airtight container until ready to serve.

Enjoy!!