Vegan Peppermint Thumbprint Cookies

It's time to break out the baking sheets, sprinkle some festive cheer, and indulge in the sweetest treats of the season! And what could be sweeter than peppermint cookies? These festive thumbprint cookies combine the crunch of crushed candy canes, the richness of cacao spread, and a heavenly drizzle of white chocolate that'll 'sleigh' your tastebuds! 

Vegan, Plant-Based, Gluten-Free, Low Sugar
Makes: 20 cookies

Ingredients

2 cups gluten-free flour 

½ teaspoon salt

½ cup monkfruit sugar

¾ cup vegan butter, slightly softened

2 tablespoons almond milk or any plant-based milk

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 teaspoon red food colouring

⅓ cup cashew cacao spread

Crushed candy canes for garnish (optional for garnish)

½ cup melted vegan white chocolate chips (optional for garnish)

Instructions

1. Preheat oven to 350°F (177 °C). Line 1 extra large baking sheet (or 2 medium) with parchment paper. Set aside.
2. In a medium bowl, whisk flour and salt together to combine well. 
3. Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment (or use a medium/large stainless steel bowl with a Hand Mixer). Beat on medium until creamy for 30 seconds.
4. Add the sugar and beat on medium until incorporated (about 30-60 seconds). Scrape down sides as needed. Now add the vanilla and peppermint extract and mix on medium until combined (about 30 seconds). 
5. Turn to low speed and gradually add the flour and mix until just combined and dough starts to form (about 30-60 seconds) *Don't over mix. Scrape down sides as needed. Now add the 2 tablespoons of almond milk and mix on low to combine.
6. Separate roughly ⅓ of the dough and place into a separate bowl. Add red food colouring and mix until incorporated.
7. Using a half-tablespoon measuring spoon, scoop both the non-dyed dough and red dough into your hand. Roll together into smooth balls to give your cookies a peppermint-like pattern. Then place them on your baking sheet about 1 ½ inches apart (try to keep the dough around the same measurement for even baking and prettier cookies).
8. Now, you can make the indentations by using the back of a ¼ teaspoon (or your index finger). Press down gently about ½ way in. 
9. Bake in the oven until barely lightly golden about 10-12 minutes (baking too long will make them crispy). Carefully check the bottom of a cookie - it should be lightly golden.
10. Remove from oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes. Using a small spoon (or piping bag), fill each cookie with cashew cacao butter.
11. Melt white chocolate and drizzle over cookies, top with crushed candy canes for garnish. Enjoy!