Vegan Chocolate Peppermint Cookies

Today's chocolate indulgence are these vegan chocolate peppermint cookies.  The cool blast of peppermint in my mouth is just what I need right now during this horrible heat wave we are experiencing.

Ingredients for cookie dough:

1/2 cup vegan butter, softened 

3/4 cup organic pure cane sugar

1 3/4 t organic pure peppermint extract

1/2 t organic pure vanilla extract 

2 T organic nut milk

3 T vegan organic chocolate chips, melted

1 1/4 cup organic all-purpose flour

1/3 cup organic raw cacao

1/2 t non-gmo, non-aluminum baking soda

Ingredients for cookie coating:

3 cups vegan organic semi-sweet chocolate chips

1 t organic pure peppermint extract 

Method for making dough:

Cream the butter, sugar, and extracts until smooth.  Add nut milk and melted chocolate chips, continue to mix until smooth.

Add the flour, cacao, and baking soda.  

Roll the dough into a log about 1 1/2 inches wide.  Wrap in parchment paper and freeze for 30 minutes.

Pre-heat oven to 350 degrees.

Place the wrapped frozen dough on a large baking sheet.  Unwrap the dough and lay the parchment down so it covers the entire baking sheet.

Start slicing the dough into 1/4 inch thick rounds.

Evenly distribute the rounds on the cookie sheet. Bake cookies for 12 minutes.  Cool on a wire rack.

Method for coating cookies:

While cookies are cooling, melt chocolate.  Remove from heat and stir in peppermint extract.

Line a baking sheet with unbleached parchment paper.

Place one cookie at a time into the melted chocolate. Flip the cookie with a candy fork or a regular fork.  Make sure both sides of the cookie are well covered with chocolate.

Place cookie on lined baking sheet, continue with the rest.

I place my cookies in the freezer for 10-15 minutes to help speed up the setting time.  

These chocolate peppermint cookies can be left out in a covered container, or for a real cool treat store in the freezer.

*recipe adapted from The Vegan Cookie Connoisseur