My favorite holiday cookie with a little bit of everything.
GF. V. SF.
Ingredients:
1/2 cup non-dairy milk (I use unsweetened almond milk)
1 tsp apple cider vinegar
1/2 cup vegan butter (I use soy free Earth Balance)
1/2 cup peanut butter (I use Whole Foods' 365 Organic)
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 tsp almond extract
1 tbsp ground chia seeds
1 tbsp corn starch
Drys:
2 cups GF AP flour (I use Pamela's Artisan Blend)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Mix-ins:
1 cup vegan chocolate chips (I use Enjoy Life Semi-Sweet Mini Chips)
1/4 cup vegan nonpareil sprinkles (rainbow for the twinkle light effect, or any other colors you like!)
Directions:
Preheat oven to 350°
Line 2 cookie sheets with parchment
In a glass, add milk and vinegar and set aside - this will be your "buttermilk"
Mix butter, pb, sugars, chia, vanilla, almond & vanilla extracts, and corn starch until fluffy
Stir in the buttermilk
Add in the dry ingredients and mix until combined
Fold in chocolate chips and sprinkles until evenly distributed throughout the dough
Scoop dough balls onto parchment lined cookie sheets
Press each cookie down lightly
Bake 10-12 minutes
These will look under-baked when you take them out, but trust me - they'll end up hardening a little on the outside and be the most perfect super soft cookie on the inside
After a few minutes of cooling, move them onto a paper bag to cool completely
Try to share with your friends... Try!
Makes about 2 dozen thick bois
Vicious Variations:
Skip the almond extract and sub sunflower butter for PB for a nut free cookie!
Sound Mate:
King Diamond - No Presents For Christmas
The king of all holiday jams!
