These vegan chocolate peppermint cookies with oatmeal are completely plant-based and baked with chocolatey goodness - perfect for Christmas cookie swaps or holiday parties!
Preheat oven to 350F and line two baking sheets with a silpat or parchment paper.
Mix together the chia and water and place in the fridge for 20 minutes. Omit if you do not want to make this vegan and simply use a regular egg.
In a bowl, mix together the oats, flour, baking powder, cocoa, cinnamon and salt.
To another bowl, cream together the butter with brown sugar using electric beaters until fluffy. Add in the vanilla and peppermint, along with the chia egg or regular egg.
Add the wet to the dry, and fold in the chocolate chips.
Roll into one tablespoon balls, flatten slightly on a baking sheet with an inch between them and sprinkle with crushed candy canes.
Bake for 12 minutes. Allow to cool before transferring to a cooling rack. Enjoy!
Notes
If you find you take your chia egg out of the fridge and it still seems too runny, no problem! Pop it back in the fridge for another 5-10 minutes so it can harden more. Alternatively, if your chia egg appears too thick, you can also add some more water to thin it out until you have an egg-like consistency.If you would like to make bigger cookies, you can roll the dough into 1 and a half or 2 tablespoon balls. However, be sure to space these out more on the parchment sheets, as they will expand when baking.