Why drink you hot chocolate when you can eat it too?


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


Step 1

In a small bowl, whisk together the flaxseed meal and water, set aside for 5 minutes.

Step 2

In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a bowl of a stand mixer, add your butter and sugar, beat until soft and fluffy.

Step 4

Add in your “egg mixture”, macadamia milk, and peppermint extract. Mix until combined.

Step 5

Slowly add in your dry mixture until fully combined.

Step 6

Fold in your chocolate chips.

Step 7

Wrap in plastic wrap and place in the fridge overnight.

Step 8

When you are ready to bake your cookies, remove from the fridge for about an hour.

Step 9

Preheat oven to 350.

Step 10

Using a 2 Tbsp. scoop, scoop your dough and roll into balls. Gently press down, and space 2 inches apart.

Step 11

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.

Step 12

When you remove them from the oven, sprinkle with crushed candy canes.