I'm not a huge peppermint candy fan but it works here. I didn't have peppermint chocolate that the recipe calls for but I did get a gift of candy canes I crushed up in the food processor and had some Enjoy Life mega chunks in the cupboard.
They are not overly sweet or minty, they are the perfect dark fudgy chocolate that I respect in a cookie!
The Superfun Times Vegan Holiday Cookbook byIsa Chandra Moskowitz
1/2 cup refined coconut oil, at room temperature
1 1/4 cup sugar
1/2 cup unsweetened applesauce, at room temperature
1/4 cup unsweetened almond milk (or your favorite non-dairy milk), at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder, sifted if lumpy
1 teaspoon baking soda
1/2 teaspoon salt
2 - 3 oz peppermint chocolate bars, chopped up
4 candy canes, crushed up (in pieces no bigger than 1/2"
Preheat oven to 350. Lightly grease 2 rimmed baking sheets.
In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently; it might make the oil clump up and firm up a bit, but that's okay. Mix in the vanilla.
Add 1 cup of the flour along with the cocoa powder, baking soda and salt and mix well. Mix in the chocolate peppermint chunks and then the remaining 1 cup flour and mix until it firms up. You might need to use your hands to get it fully incorporated.
Place twelve 1 1/2 tablespoon scoops of dough on each baking sheet, a few inches apart. Flatten slightly with your hand. Place a pinch of crushed candy cane in the center of each and press gently into the surface.
Bake for 10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a cooking rack to cool completely.