Gluten-free, Vegan Peppermint Cocoa Cookies

You can’t tell by the picture, but they have crushed candy canes in them.  Genius!!

Gluten-free, Vegan Peppermint Cocoa Cookies

Makes about 3 dozen


2 fleggs (2 T. ground flax seeds whisked with 6 T. warm water and set aside to gel a bit)
1 c. Spectrum Vegan shortening or (1/2 c. coconut oil/shortening and 1/2 c. butter — for a chewier cookie)
3/4 c. brown sugar
3/4 c. white sugar
2 c. brown rice flour or (1 3/4 c. brown rice flour and 1/4 c. tapioca flour)
1 t. baking soda
1 t. baking powder
1/2 t. xanthan gum
1/4 t. salt
3/4 c cocoa powder
6 candy canes (crushed)
1/2 c. chocolate chips (I use Enjoy Life because it does not contain MSG)

In a mixer or with a really tireless arm, cream the shortening, optional oil, and sugars well.  Add fleggs and mix a little.  Combine all dry ingredients, except candy canes and chocolate chips, in a separate bowl.  With mixer (or arm) on low, add the dry mixture to the wet ingredients until well combined.  Fold in crushed candy canes and chocolate chips.  Drop by rounded spoonfuls onto cookie sheet and bake at 325 for 12-14 minutes.  Let cool a bit and remove from baking sheet.  Cool completely before eating.

Variation to make Mocha Cookies: eliminate candy canes and add 2 T. finely ground decaf coffee (dry), 1 t. cinnamon, and 1/8-1/4 t. cayenne pepper (optional)