Double Chocolate Peppermint Cookies

Adapted from a Taste of Home recipe, this yummy cookie is all ready for Santa to enjoy.  Elves with allergies will enjoy that it can be made without egg, soy, dairy or nuts!

Double Chocolate Peppermint Cookies

Ingredients

¼ C sunflower or canola oil

½ C sugar

2 tablespoons water

½ teaspoon apple cider vinegar

¾ C plus 2 tablespoons all-purpose flour

¼ cup baking cocoa

1/8 teaspoon salt

1/8 teaspoon baking soda

1.5 ounces of mini, semi-sweet chocolate chips (such as Enjoy Life)

1 teaspoon sunflower or canola oil

1 miniature crushed candy cane (or ½ of a full-size, TruSweets candy cane)

2 teaspoons sprinkles (read labels if food allergies are a concern; I used Target’s nonpareils, which are soy-free)

Preheat oven to 350°F, and line a baking sheet with parchment paper. In a medium bowl, cream oil and sugar. Beat in egg.  In a small bowl, combine flour, cocoa, salt and baking soda. Gradually beat into the sugar mixture.

Roll dough into 1-inch balls, and place them 2 inches apart on the baking sheet. With slightly damp hands, gently flatten cookie tops, forming cookies into a round shape as you work. Bake 6-8 minutes or until just set (be careful not to over bake the cookies). Cool cookies on pans for 5 minutes, and remove to wire racks to cool completely.

In a microwave-safe dish, melt chocolate chips and oil. Drizzle over cookies, and sprinkle with candy cane pieces and sprinkles. Allow melted chocolate to set before servingVLUU L100, M100  / Samsung L100, M100

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