Ingredients
Scale
- 1/2 cup white sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon salt
- 1/2 cup refined coconut oil, melted
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 tsp peppermint extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 2/3 cup vegan white chocolate chips
- 1/2 cup chopped peppermints
Instructions
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk, peppermint, and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the white chocolate chips and peppermint evenly.
- Cover and chill the dough in the fridge for a minimum of 45 minutes to 1hr. The longer the better!
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling rack to fully cool.