- 24
Ingredients
- for the dry
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/8 tsp salt
- for the wet
- 5 tbsp vegan butter at room temp
- 1 cup granulated sugar
- 1/4 cup soygurt
- 1/2 tsp peppermint extract
- 1 tsp pure vanilla extract
- 1 cup vegan white chocolate chips + 1 tbsp almond milk
- 2 candy canes - finely crushed
Preparation
Step 1
sift together dry ingredients into a medium bowl
in the bowl of a stand mixer or another large bowl if mixing by hand - cream together vegan butter and sugar until fluffy. add soygurt & extracts - mix for an additional 30 seconds.
add dry mix to stand mixer - mix until dry is well incorporated into the wet, about 30 seconds.
Line 2 rimmed baking sheets with parchment paper - a teaspoon at a time drop rounds on dough onto each sheet (12 rounds to a sheet). Bake in a 325* pre heated oven for 13-15 minutes. Alternating cookie sheets halfway through baking time.
Allow cookies to fully cool on baking sheets. Meanwhile, place the vegan white chocolate chips in a microwave safe bowl - add 1 tbsp of almond milk. Microwave in 30 second intervals, stirring after each 30 seconds until chips have fully melted.
Drizzle cooled cookies with white chocolate or dip the tops of the cookies directly in to the chocolate- sprinkle with crushed candy canes and drizzle with additional white chocolate if desired.