Chocolate Peppermint Drops

Ingredients:

1 3/4 cups gluten free flour (we used King Arthur’s whole grain blend)

1/4 cup Hershey’s unsweetened special dark cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup vegan butter

1 cup coconut sugar

1 tsp vanilla

1 egg (a large egg equal to 1/4 cup)

2 oz dark chocolate, melted and cooled

crushed peppermint candies

Baking Instructions:

1. Preheat the oven to 350 degrees and line cookie sheets with parchment paper.
2. Mix together the flour, cocoa powder, baking powder and salt, and set aside.
3. Cream the vegan butter in a mixer and add the coconut sugar, blending well, scraping down sides as needed, until the mixture is light and fluffy.
4. Add the vanilla, egg and cooled, melted chocolate. Blend well.
5. Add the dry ingredients and mix on low until all the dry ingredients are incorporated into the wet.
6. Roll level tablespoons of cookie batter in the crushed peppermints and place them on the prepared cookie sheet, about one inch apart.
7. Bake for 8 to 10 minutes until the cookies have puffed slightly and begin to look drier and cooked.
8. Remove the cookies to a wire cooling rack and allow them to cool.
9. Enjoy when they are done cooling.
10. To keep them fresh, put them in a sealed tupper ware to store.