The lights are strung, the tree is up, and my shopping is almost done! It really feels like Christmas and my children are incredibly excited about this season of giving and togetherness. Ok…they’re mostly excited about the presents they expect to receive, but nonetheless we had a great weekend prepping for the holiday.
As is typical during this time of year, I tend to bake…a lot! Because my children enjoy being in the kitchen with me, I decided that cookies would be a simple, quick, and fun baking activity. One of our favorite recipes is the traditional chocolate chip cookie and it’s the recipe I always default to when I want to bake something traditional and familiar. I’ve varied my recipe a number of times over the years, and one of my children’s favorites is a Vegan, No-Sugar, Dark Chocolate Chunk Peanut Butter Cookie Recipe I created earlier this year. Since we’re in the season of sugar and spice, I asked my children how we could change up these cookies to make them a little more holiday-ish. The consensus? Add candy canes! This particular recipe is not Vegan, but can easily be adapted by substituting Vegan Butter, Ener-G Egg Replacer, and Vegan Chocolate Chips.
Here are the ingredients you’ll need, some of which were purchased at Smart & Final.
- 1 1/8 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter softened
- 1/4 + 1/8 cup pure maple syrup I prefer the dark
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 cup semi-sweet chocolate chips
- Crushed candy canes
Preheat oven to 350 degrees F
Combine dry ingredients in a medium-sized bowl and set aside
Cream butter and maple syrup.
Fold in egg and extracts
Add in dry ingredients (don't over-mix)
Stir in chocolate chips
Space cookies out about 2 inches apart on an un-greased cookie sheet
Bake for 8-10 minutes at 350 degrees F.
As soon as cookies are removed from the oven, sprinkle crushed candy canes on top and gently press into the cookies (if added before baking, they will melt)
Remove from baking sheet and allow to cool completely
Some of the ingredients I used for the above recipe were purchased at Smart & Final. The store’s First Street line includes all of the baking items you’ll need for your favorite holiday recipes. The products in the line are comparable to name brands but offered at a lower price, to help your dollar go further this season!
If you purchase 2 First Street Baking Items before December 18th, you will receive a code on your receipt to redeem for a $13 Hollywood Movie Money Certificate to see 20th Century Fox’s soon-to-be released film Parental Guidance. I caught a sneak preview last week and LOVED it! To see the list of participating products, just visit this website. Once you purchase at least two products, you can redeem the code here.
The kids and I had a wonderful time baking together (we made both the traditional and vegan versions of these cookies) and they loved this minty adaptation of their favorite cookie! We’ve been baking as a family since both of my children were very young and they love this time together. Bringing my children into the kitchen provides opportunities to teach them about nutrition, sustainability, and even math. Plus, I can share my passion for great tasting food!
When the cookies were done baking, my children asked if we could set out a few with some milk (Almond, of course) for Santa…because he’s a vegan right? : )
What is your favorite holiday recipe? I’d love to get some new ones to add to my repertoire!
I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Smart & Final #CBias #SocialFabric #ChooseSmart