1 ¾ cup War Eagle Mill all-purpose flour
¾ cup Equal Exchange baking cocoa powder
½ tsp. Bob's Red Mill baking soda
1 tsp. kosher salt
½ cup Earth Balance No Soy butter, softened
1 cup Wholesome granulated sugar
1 Tbsp. bulk ground flax seeds
3 Tbsp. water
½ Milkadamia unsweetened macadamia milk
1 tsp. Flavorganics organic peppermint extract
1 cup Lily's dark chocolate baking chips
7-8 YumEarth mini candy canes, broken up
In a small bowl, whisk together the flaxseed meal and water, set aside for 5 minutes.
In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a bowl of a stand mixer, add your butter and sugar, beat until soft and fluffy.
Add in your “egg mixture”, macadamia milk, and peppermint extract. Mix until combined.
Slowly add in your dry mixture until fully combined.
Fold in your chocolate chips.
Wrap in plastic wrap and place in the fridge overnight.
When you are ready to bake your cookies, remove from the fridge for about an hour.
Preheat oven to 350.
Using a 2 Tbsp. scoop, scoop your dough and roll into balls. Gently press down, and space 2 inches apart.
Cook for 10 minutes, remove from the oven and place a few mini marshmallows on top. Place the cookies back in the oven for another 2 minutes.
When you remove them from the oven, sprinkle with crushed candy canes.