Terry Roberts
Rich, fudgy and filled with peppermint flavor—a favorite of my afternoon DoCC group!
Ingredients
2 cups flour (you can use gluten free)
2 ½ tsp baking powder
½ tsp salt
1 cup dutch-process cocoa powder
2 cups sugar
½ cup vegetable oil
¾ cup applesauce
1 tsp vanilla extract
1 tbsp peppermint extract*
1 tbsp crushed peppermint candies
Sugar Coating: 1/2 cup granulated and ½ cup powdered sugar
*If you can’t find vegan peppermint candy, you can omit the candies and just use the peppermint extract for this recipe.
Directions
In a small bowl combine flour, salt, and baking powder. Set aside.
In a medium bowl or stand up mixer, stir together cocoa powder, sugar, applesauce, oil, extracts and peppermint candies until well blended.
Add flour mixture and mix until just combined.
Wrap dough in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Place the granulated and powdered sugars in two separate bowls.
Remove the chilled dough and roll into balls, about one tbsp each.
Toss balls: first, in the granulated sugar and, second, in the powdered sugar, coating fully.
Bake for 12-13 minutes (cookies should be slightly underbaked).
Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool.
Comments