Cookie Ingredients

• 8 grams ground flax seeds 1 tablespoon
• 3 tablespoons water
• 180 grams almond butter ¾  cup
• 112 grams coconut sugar ¾ cup
• 25 grams cacao powder ⅓ cup
• 2 tablespoons melted vegan butter or neutral oil
• 2 teaspoons baking powder
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Peppermint Glaze Ingredients

• ½ cup powdered sugar
• A few drops of peppermint extract to taste
• 1-3 teaspoons water
• Crushed candy cane (optional)

For cookies

1. In a small bow or cup, whisk together the flax seeds and water to form a flax egg. Let it sit and thicken while you combine other ingredients.
2. In a large bowl, combine almond butter, coconut sugar, cocoa powder, butter, baking powder, vanilla extract, and salt. Add flax egg once thickened. The mixture will take some work to fully combine, but it is necessary that all ingredients are fully incorporated.
3. Place dough in the fridge to cool while you preheat the oven to 350 ℉ and line your cookie sheets.
4. Once the oven has preheated, roll the dough into 12 balls and place on cookie sheet. Press down the dough balls slightly to ensure they spread properly.
5. For a soft cookie bake for 15 minutes and for a crunchy cookie bake for 18 minutes.
6. While cookies are cooling make your glaze.
7. In a small bowl combine powdered sugar and single teaspoons of water until you reach desired texture. Then mix in peppermint extract to taste. Be cautious when adding peppermint as it is very strong.
8. Once cookies are fully cooled, drizzle glaze and sprinkle crushed peppermint over cookies.