Chocolate + Peppermint crinkle cookies for the cold first day of January winter air

The way these bake in with crushed candy canes is so cool and the texture is just incredible. ❄️

Start your year off right with some guilt-free comfort food

Happy New Year everyone!! ♥️

• 1 cup brown sugar
• 1/3 cup melted coconut oil
• 1 tbsp ground flax seeds
• 1/3 cup vegan milk (Oat, Soy, Almond, Cashew)
• 1 tsp pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup powdered sugar, for rolling

1. In a large bowl, stir in sugar and coconut oil until well combined and smooth.
2. Add the ground flax seeds, milk and vanilla. Mix well to combine.
3. Sift in the flour, cocoa powder, baking powder and salt using either a sifter or fine mesh strainer. 
4. Stir until combined with the wet ingredients and a soft dough is formed. 
5. Place the powdered sugar in a small mixing bowl.
6. Scoop out a heaping tbsp of dough at a time, and shape into a ball.
7. Roll the ball in the powdered sugar very generously, covering all sides. The more powdered sugar, the prettier the cookies will be.
8. Place the balls onto prepared baking sheet, about 2 inches apart so they have room to spread.
9. Bake for 10-12 minutes at 350 F until set. They will appear slightly undercooked and soft, but will firm up as they cool.
10. Store any extra cookies in an airtight container for 4-5 days. Enjoy!

❗️VEGAN FACT #61❗️: On average, vegans save 1,100 gallons of water per day.