You’ll be happy to know that I’ve finally decided to go with a seasonally appropriate recipe, being that Christmas is right around the corner. What is the culinary epitome of Christmas to most people? Candy canes; smooth, rich hot chocolate sprinkled with marshmallows; and, of course, plenty of indulgent desserts. Well, it seems I’ve bundled all of these into the perfect cookie. A chewy peppermint hot chocolate cookie, to be exact.
I never realize what a sucker I am for mint chocolate until I eat it. Honestly, it doesn’t sound all too great in my head, but when I actually take a bite of the classic flavor combination, my mind is blown. Every. Single. Time. In fact, I was recently having a late night snack of tea and chocolate, when this very phenomenon happened. You see, I took a sip of my peppermint tea just seconds after I’d put a piece of chocolate in my mouth. The chocolate began to melt and mingle with the mint and I was left craving more. This has become a thing. Anyway. on to the cookies!
A not-too- sweet chocolate cookie dough is the base, with crushed candy canes, chocolate chips, and mini marshmallows perfectly distributed throughout. To put a healthier spin on these seemingly over-indulgent treats, I used whole wheat pastry flour and rolled oats to form the dough, along with a combination of coconut sugar and molasses rather than traditional brown sugar. I love the rich flavor of these sweeteners. They always seem to add such a nice depth to chocolate recipes. Coconut haters rejoice - the coconut oil and coconut sugar in this recipe don’t leave even the slightest hint of coconut flavor in the final product. Chocolate does that. Especially double chocolate.
Mini marshmallows and candy canes add wonderful texture contrast to these cookies. While the marshmallows bake, they get crispy on the outside and stay chewy on the inside. Crushed candy canes melt a bit while baking, and then set once they’re cool into a brulee type of topping. We have crunch, chew, and melty goodness all in one bite.
These cookies come together so quickly, too. They’ll make the perfect addition to your holiday dessert spread, or a gift for a good friend (even though you waited until the last minute to get them a gift… I won’t tell)!
- 1 flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water)
- 1/2 cup brown sugar
- 1/3 cup melted coconut oil
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1/4 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup rolled oats
- 1/4 cup vegan mini marshmallows (I used Dandies)*
- 1/4 cup vegan chocolate chips
- 2 vegan candy canes, crushed*
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the ground flaxseed and water. Set aside while you mix the wet ingredients. .
- In a large bowl, mix together the brown sugar, coconut oil, almond milk, and vanilla extract. Whisk in the flax egg until the mixture is homogenous.
- With a wooden spoon, stir in the flour, cocoa powder, baking powder, baking soda and salt until just combined. Fold in the oats, marshmallows, and chocolate chips.
- Drop batter by rounded tablespoonfuls onto the prepared baking sheet. Sprinkle with crushed candy canes and press down to slightly flatten.
- Bake for 11 minutes, then remove from oven and let cookies cool on pan for 5 minutes before transferring to a wire rack to cool completely.
*Dandies brand makes traditional sized and miniature marshmallows. If you can't find the mini marshmallows, just chop the larger ones into quarters. Sweet & Sara also make wonderful vegan marshmallows. To crush the candy canes, place them in a zip lock bag and smash with a rolling pin or the back of a knife.
What are your favorite classic Christmas desserts? If you’re looking for more options, or you just aren’t a mint chocolate fan, be sure to check out my Sparkling Lemon Glazed Gingerbread Biscotti and my Soft Baked Gingersnap Cookies for a real treat.