White Chocolate Peppermint Cookies 🍬

Ingredients

1 1/2 Cups Gluten-Free Baking Flour

1/2 Tsp Baking Soda

1/2 Cup Light brown sugar

1/4 Cup Granulated sugar)

1 Prepared Bob's Red Mill Egg Replacement(or 1 egg)

1/2 Stick (4 TB) Vegan Butter (softened, cubed)

1 Cup Allergy-Free White Chocolate Chips

1/2 Cup Crushed Peppermint Candies

1/2 Tsp Pure Peppermint Extract

2 TB Unsweetened Non-Dairy Milk (if needed)

Instructions

1. Preheat the oven to 350°F.

2. In a large mixing bowl, combine the flour, baking soda, and two sugars; mix together.

3. Add the prepared egg replacement, peppermint extract, cubed and softened butter. Mix everything together and knead with your hands until combined.

4. Now fold in the crushed peppermint candies pieces and white chocolate chips until distributed throughout the cookie dough.

5. If the dough is too dry, add a tablespoon or two of the non-dairy milk.

6. On a parchment paper or Silpat lined baking sheet, space out 10 (1.5 tablespoon sized) cookie mounds.

7. Bake the cookies in the preheated oven for 10-12 minutes.

8. Remove the cookies and let them cool completely on a wire rack before storing in an air tight container for up to 2-3 weeks.

Recipe Credits: Strength and Sunshine