An easy paleo, vegan, dairy-free, gluten-free, low sugar extra chocolatey version recipe of a classic holiday cookie
Preheat the oven to 350 and line a baking sheet with parchment paper. Make the chia egg by combining with the water in a small bowl. Stir briefly then allow it to sit for at least 5 minutes.
Combine the dry ingredients – the flours, cacao powder, baking soda, salt, and monk fruit – in a medium-sized bowl and mix with a fork or whisk until thoroughly combined.
Combine the coconut oil and coconut sugar in a large bowl. Using either a mixer or a fork, mix until the sugar and oil are completely combined. Add the egg, the vanilla, and the peppermint extracts to the sugar and coconut mixture and continue mixing until all the ingredients are evenly mixed in.
Add the dry ingredients to the wet and stir just until there are no remaining dry spots.
Mix in the chocolate chips.
Create small balls about an inch in diameter and space them evenly on the baking sheet, a couple inches apart. Press them down ever so slightly.
Bake the cookies for 12-15 minutes. While the cookies are baking, crush the candy cane using a mortar and pestle (or anything with a heavy blunt end).** As soon as you remove the cookies from the oven, sprinkle the crushed candy cane chunks on top.
Allow them to cool slightly and eat up! Store in the fridge for up to 5 days – if you have the willpower to let them last that long!