Ingredients

• 2 1/2 cups of unbleached flour
• 1/3 cup of unsweetened vegan cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegan margarine
• 1 1/2 cups of coconut palm sugar
• 1/3 cup unsweetened plain soy milk
• 1 teaspoon pure vanilla extract
• 2 teaspoons pure peppermint extract
• 1/2 cup maple syrup
• 1/2 cup cocoa
• 1/4 cup water
• 1/4 teaspoon apple cider vinegar
• 1/8 teaspoon salt
• 2 teaspoons vanilla
• 1 teaspoon peppermint

Directions

1. Preheat the oven to 350.

2. Whisk the dry ingredients together in a small mixing bowl.

3. Blend the wet ingredients together in a large mixing bowl.

4. Add the dry mixture to the wet mixture to form the cookie dough.

5. Make 2 inch balls and bake them on an ungreased cookie sheet for 7-9 minutes.

6. Let them cool on a wire rack, while you prepare the glaze.

7. To make the glaze, combine the maple syrup, apple cider vinegar, salt, cocoa and water in a small saucepan.

8. Bring it to a bubble over medium heat.

9. Remove from the heat and stir in the vanilla and peppermint extract.

10. Drizzle over the cooled cookies while it
11. Quickly sprinkle them with vegan crushed peppermints.

12. Allow the cookies to sit for 5 - 10 minutes until the frosting solidifies.