- 1 1/2 cups white, spelt, or oat flour (For low carb, try these Keto Cookies)
- 3/4 tsp baking soda
- 1/2 tsp each: baking powder and salt
- 1/2 cup sugar, unrefined if desired
- 6 tbsp oil or melted vegan butter
- 1 1/2 tbsp milk of choice
- 1 tsp pure vanilla extract
- 1/4 tsp pure peppermint extract
*If you want to frost the peppermint cookies, feel free to either use your favorite icing or the recipe I've written out earlier in this post.To make the cookies, stir all dry ingredients together. Add remaining ingredients to form a dough - it will be dry at first but should turn into cookie dough within a minute or two of stirring, no extra liquid needed. Transfer to a gallon-sized ziploc bag and smush into a ball from inside the bag. If desired, refrigerate overnight or for a few days. When ready to cook, preheat the oven to 325 F. Fold the ziploc in half and roll the dough out from inside the bag until it takes up the full half of the bag (as shown in the photo above). Cut open the bag and use a cookie cutter or knife to cut shapes of choice. Place on a baking tray, and cook 11 minutes - they will look underdone when time's up, so let them cool completely before handling, as they firm up as they cool. Once cool, frost if desired. View Nutrition Facts
Calories: 70kcal