Peppermint Hot Chocolate Cookies

I'm not a New Year's resolution type of person so I don't really have any promises to myself or hold any particular expectations, but lately I have been trying to make little life changes to just stay as focused & healthy & happy as possible. For example, I've never been a messy person. Ever since I have lived on my own, I have kept things generally tidy. Maybe a tiny mess here and there, dishes left in the sink for one day because I am too sleepy to wash them after dinner, or a pile of jeans & cardigans that I plan on wearing again before washing. But I have even been trying to break those habits. While I make my coffee in the mornings I have been tidying up the kitchen. Putting away all the dry dishes, rinsing out the sink, wiping down the counters. I make the bed before leaving the house & place the pillows and blanket in their proper places on the couch.


I stopped drinking diet soda a week ago. Something that I have long had a problem with and always mean to stop doing. I've also been consistently packing my lunches in the mornings so that I don't eat garbage from a convenience store while I'm at work. I've been taking B12 and making sure our grocery cart has more greens in it than it did before. I'm trying to come up with more interesting dinners so that we aren't tempted to eat out as frequently as we did in DC. Just little things that I am trying to make routine. I remember hearing before that it takes 60 days for something to become a habit, so I'm on my way.
While searching for dinner ideas, these peppermint hot chocolate cookies from Bakers Royale crossed my path. I made a batch & shared it with a few friends because dessert will always be a part of my life no matter how much kale I am eating. I believe that sugar is ok occasionally, and I hope you do too!



Peppermint Hot Chocolate Cookies
recipe inspired by Bakers Royale, cookie recipe adapted from Vegan Cookies Invade Your Cookie Jar

1/2 cup non-dairy milk of choice
1/2 cup canola oil
1 1/4 cup sugar
2 tsp vanilla
1 1/3 cup flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 cup chocolate chips (divided into 2 half cup portions)
1/2 cup Suzanne's Ricemellow Creme
1/4 cup coconut milk
1 tbl agave
3 candy canes, crushed to pieces
Preheat oven to 350 degrees. Line two baking sheets with parchment or a silpat mat. Combine milk, oil, sugar, and vanilla and mix until combined. Add flour, cocoa, baking soda, salt, and baking powder and mix until dough forms. Fold in a half cup of the chocolate chips. Using a 2 tbl scoop, portion dough onto tray. Flatten with palm and then make a large indention with thumb. Bake for 8-10 minutes until edges are firm and allow to cool. Fill wells with Ricemellow creme. In a double broiler combine remaining half cup of chocolate chips, coconut milk, and agave. Heat while whisking until a smooth ganache forms. Allow to cool for several minutes, then pour on tops of cookies with a spoon and smooth on top of the cookie. Sprinkle with candy cane pieces. Allow ganache to solidify before eating unless you want a huge mess!