Morning Hygge – Dairy-free Coffee

I’m starting my morning with a hygge moment. I added some Penzys Hot Chocolate to my coffee this morning.

One of my goals for 2018 was to start drinking coffee black. I accomplished this pretty early in the year and it wasn’t too hard for me. I still get a nondairy latte sometimes when I go out for coffee, but at home I always have black coffee.

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Chocolate Chunk Peppermint Cookies (Gluten-Free, Dairy-Free, Soy-Free, Tree Nut-Free, Peanut-Free & Nightshade-Free)

Today is National Brownie Day!  And I may be making Brownies later, but I am finishing up these yummy soft cookies I made the other night.

I usually top them with Candy Cane bits, but they have been hard to find this season.  I could try to break up some candy Canes, but the last time I did that it was not pretty.

I use chocolate chunks in these cookies, but they would be just as good with chips.  The teaspoon of peppermint oil gives it a nice holiday taste.  I have made these at other times of the year and left the peppermint out and they are just as good.

One of my goals for this winter is to add more Hygge to my life.  To slow down and enjoy the holiday season.  To be thankful for my snuggly cats and the warm blankets.  To listen to Christmas music and turn the lights on on my tree whenever I am home.  Some coffee and the soft cookies were a great Hygge addition to today.

Chocolate Chunk Peppermint Cookies

  • Servings: 24 large cookies+
  • Difficulty: easy-moderate
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Ingredients

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Chocolate Chunk Peppermint Cookies
  • 1 cup Earth Balance Soy-Free sticks
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 2 cups Namaste Flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • dash of salt
  • 1-2 cups chocolate chunks or chips
  • optional Candy Cane bits

 

Directions

  1. Preheat oven to 350 degrees
  2. In the bowl of a mixer cream together butter, sugar, eggs, vanilla, and peppermint extract
  3. In a separate bowl combine flour, cocoa, baking soda, and salt
  4. Add dry ingredients slowly to running mixer until combined.  The batter will be extremely thick.
  5. Mix in chocolate chunks
  6. Using a medium scoop or a large soup spoon make 2 inch diameter cookie balls and place on silpat lined cookie sheet.  I only had room for about 8 cookies per sheet
  7. IF adding candy cane bits sprinkle them over the top.  You may need to add some pressure to get them to stick.
  8. Bake for 12 minutes
  9. Cool before moving to a rack to cool all the way.  Although we enjoy them hot and melty and often reheat them in the microwave!
  10. Enjoy!

 

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