These cookies are like a warm holiday hug—they truly check every box. This cookie is so rich and chocolatey, with extra chocolate chips, a hint of peppermint, toasty marshmallows, and a sprinkling of crushed candy canes.
These cookies are also super customizable, if mint chocolate isn’t your thing and you prefer a plain double chocolate chip cookie, simply follow the directions but leave out the peppermint and the hot chocolate garnish (i.e., marshmallows and candy cane.)
1 cup + 2 tablespoons oat flour (I prefer store bought for cookies)
1/4 cup cacao or cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup cold vegan butter or regular butter
1/2 cup coconut sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 cup chocolate chips (or finely chopped chocolate bar), melted
crushed candy cane (simply add candy canes to a sealable bag and whack them until finely crushed)
Preheat oven to 350 degrees F.
Start by mixing together the dry ingredients, simply mix everything together until fully incorporated, then set aside.
For the wet ingredients, cream together the butter and sugar until whipped, then add in the maple syrup, vanilla, peppermint, and melted (then cooled to room temp) chocolate. Whip again (I use a hand mixer, but you can do it by hand) until everything is smooth and incorporated. Add the dry ingredients into the wet, and mix until a cookie dough forms, it might not be super firm and that’s okay. Fold in lots of chocolate chips and chunks, then form into cookie dough balls with your hands, and place on a parchment or silicone lined baking sheet. If using, press a few marshmallows into the cookie dough balls. Bake for around 11-13 minutes, 13 minutes was the perfect time for me. They may seem a little undone at first, but let them cool for at least 30 minutes to firm up.
Garnish with crushed candy cane and enjoy!