It is the holiday season and Christmas is just around the corner.
At Christmas time, we’re supposed to indulge, right?
Chocolate, peppermint, and sweets – that’s what this time of year is all about!
(Well, in my life, it’s more about generosity, love, and baking – but that’s every day and all year round!)
In any case, enjoy these Gluten-Free, Dairy-Free Double Chocolate Peppermint Mousse Cookies.
Oh, and the reason I named them “Mousse Cookies” is that they have the brilliant, light, fluffy, perfect texture of chocolate mousse and meringue. You’ll love them.
Hold them in your heart and in your hand, and hork them down with a giant glass of dairy-free milk!
Maybe even bake them for Santa this year!
Gluten-Free Dairy-Free Double Chocolate Peppermint Mousse Cookies
16 Tbs. vegan butter, room temperature
3 large eggs
1/3 cup peppermint schnapps liqueur
1 1/2 cups cane sugar
1 tsp. vanilla extract
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
3/4 cup unsweetened cocoa powder
2 1/4 cups Pamela’s Artisan Gluten-Free Baking Flour
1 1/2 cups dark chocolate chunks
1/4 cup Christmas baking sprinkles
Preheat the oven to 355 degrees.
Cream together the vegan butter, eggs, liqueur, sugar, and vanilla until light and fluffy. Add the salt, baking soda, baking powder, and cocoa powder. Beat well.
Add the flour and mix well.
Fold in the dark chocolate chunks and sprinkles.
The dough will be the texture of chocolate mousse.
Refrigerate the dough for 10-30 minutes.
Line several baking sheets with parchment paper and plop 1″ sized rounds of dough onto the paper.
Bake for 15-20 minutes, until light and fluffy.
Allow to cool completely before transferring to a serving plate.
