Holiday Edition 2019| Sweet

Makes 22 Cookies

  • 3/4 cup All Purpose Flour, sifted
  • 1/2 cup Cocoa Powder, sifted
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 cup Coconut Oil or Vegan Butter, semi solid
  • 1 1/4 cup Coconut Sugar
  • 1 Flax Egg (1 tbsp Ground Flaxseed blended with 3 tbsp Cold Water)
  • 1 tsp Vanilla Extract
  • 1 scoop PROFI Peppermint Chocolate


  • 1 bar Vegan White Chocolate, melted
  • 1/4 cup Crushed Peppermint Bits
  1. Preheat oven to 350°F and line baking sheets with parchment paper
  2. In a medium bowl, whisk together flour, PROFI Peppermint Chocolate, cocoa powder, baking soda, and salt.
  3. With an electric beater, cream together the coconut oil (or vegan butter) and the sugar.
  4. Add in the flax egg and vanilla to the creamed mixture.
  5. Slowly fold in the dry ingredients to the creamed mixture. Do not over mix.
  6. With a 1 tbsp scoop, measure cookies onto the baking sheets and flatten slightly (cookies will spread about 2 inches in the oven)
  7. Bake for 8 minutes, they will look under baked.
  8. Allow cookies to cool for 2 minutes or until they have harden and move onto a cooling rack.
  9. In a microwave safe bowl, melt the vegan white chocolate at 10 second intervals until completely melted.
  10. Dip cookies in the chocolate and top with the peppermint bits.
  11. Allow to set before serving, enjoy!