It’s Boxing Day in Canada and Meatless Monday to boot. Plus, I just found out it’s national candy cane day. What better way to celebrate than bake a batch of festive cookies!
After cross referencing a few recipes, I performed my alchemy to come up with the following. Of course, substitute with similar ingredients if you don’t have the items listed below.
- 1/3 cup each of muscovado sugar, vegan peppermint marshmallows and vegan butter, softened.
- ¼ cup each of fair-trade cane sugar, cocoa powder and non-dairy milk (how about holiday nog?!)
- candy cane dust ie 3 candy canes blitzed in a food processor or coffee bean grinder
- 1 teaspoon of Madagascar vanilla extract
- ½ teaspoon each of baking soda and Himalayan pink salt
- ½ each of whole wheat pastry and spelt flour
- ¼ cup unbleached white flour
- optional: ¼ cup chocolate bits (dark chocolate, vegan white chocolate or just regular white chocolate if you’re vegetarian)
- Preheat oven to 350°F/180°C.
- In a medium-sized bowl, cream ‘butter’ and sugars together. Add ‘milk’ and vanilla then stir.
- Put candy cane dust and salt into bowl then stir to fully combine.
- On top, measure in the flours, cocoa powder and baking soda. Stir to combine. If mixture is too stiff, add a little more ‘milk’ bit by bit until mixture forms a dough.
- Add vegan marshmallows (and chocolate) and stir until everything holds together.
- Use a small ice cream scoop to equally portion out individual cookies onto a lined baking tray. Cookies will spread a little so place them accordingly. Make sure a bit of marshmallow and chocolate gets into each one. Should make around 15 palm sized cookies.
- Bake 8-10 minutes or until you smell that fragrant bakery-like smell. The marshmallows should look deflated like cartoon characters flattened by a car.
- Place tray on rack and let cool.
- Enjoy! I had mine for breakfast with some coconut milk holiday nog.