Vegan Double Chocolate Candy Cane Cookies. Another great recipe from our friends over @TheKitchenTube.
These cookies are so terribly chocolatey and decadent, They are the perfect idea for anyone who is lactose intolerant or for those who recently embraced a vegan diet.
Crunchy and crumbly on the outside, they reveal their chocolaty heart “and soft on the inside”. Not to mention the mint sugar sticks that add that extremely trendy and deliciously refreshing Christmas twist.
Best of all, this vegan cookie recipe is simple to make.
We hope that you enjoy these delicious Vegan Double Chocolate Candy Cane Cookies from us and our friends @TheKitchenTube.
Vegan Double Chocolate Candy Cane Cookies
Ingredients
- 120 g CoccoMio Coconut Oil
- 120 g Demerara Sugar
- 30 g Caster Sugar
- 1 pinch salt
- 60 ml Coffee - Espresso left to cool
- 30 g Bitter Cocoa
- 180 g 00 flour
- 1/2 tsp Baking Yeast
- 1/2 tsp Baking Soda
- 115 g Vegan Dark Chocolate - in drops or squares
- 4 Mint Candy Canes - or Hard Mint Candies
Instructions
- Take the coconut oil, the two types of sugar and salt and work them with a little patience until the sugar has been completely absorbed by the coconut oil forming almost a ball.
- Now all you have to do is pour the cold coffee into your mixture and work it until the sugar and coconut oil mass has softened. At first the coffee will not seem to get along with the coconut oil, but you will see that suddenly it will be absorbed by the mass and will make it smooth and soft.
- Perfect, I know you will find it hard to believe, but your biscuits are practically ready, you just have to pour the flour into your dough and work it until you get the dough with the classic consistency of cookies.
- Also add the chocolate chips and mix well to distribute them evenly inside your dough.
- Turn on the oven and bring it to a temperature of 180 ° C. While your oven warms up, create dough balls of about 45g each and place it on a well-spaced baking sheet. If you want you can help yourself with an ice cream scooper to make life easier!
- Break up your candy canes and candies and place them on your biscuits, keeping some for when the biscuits are ready.
- Bake the biscuits at 180 ° C for 12 minutes in a ventilated mode and once cooked, take them out of the oven and sprinkle another bit of sugar sticks while they are still hot in the oven.
- Let your cookies rest and cool completely before moving or serving them. The smell is incredible I know it well, but trust me don't taste them before they are cold there is an excellent reason, Coconut oil makes the cookies very soft inside, but it must also have time to cool down to be tasted at its best
CoccoMio, we’re just nuts about coconut and only the best will do!
