The Toronto Star’s Cookie Calendar, Day 17 cookie, caught my eye…I knew my boys would go gaga over them…so I adapted them to meet their allergen needs.
Dairy, Egg and Peanut/Tree Nut Free Double Chocolate Peppermint Crunch.
They taste as good as they look. Crispy on the outside, minty and fudgey in the middle with an extra dose of chocolate and peppermint crunch on top…pure decadence!
Truly, they should be renamed, Dairy, Egg and Peanut/Tree Nut Free Triple Chocolate Peppermint Crunch Cookies!
I adapted the original recipe (click here) to be dairy, egg and peanut/tree nut free. Replace the butter with Earth Balance and use Enjoy Life chocolate chips. Replace the egg with 1/2 tsp of baking soda and 2 tbsp of water. For a soy free version, replace the butter with Earth Balance’s Soy Free Vegan Spread.
I baked these fudgy delights in the morning and had the boys help with the decorating after school.
Matthew crushed the candy canes in a sealed plastic ziplock back with a rolling pin.
Michael drizzled the warmed up chocolate over the cookies while Matthew followed with the sprinkling of the crushed candy canes.
It does state on the packaging: Produced on dedicated nut-free and gluten-free equipment in a segregated area of a facility that also processes dairy, eggs, peanuts, soy, tree nuts and wheat.
Depending on your level of comfort, these Candy Canes are a great option for those looking for an allergen free alternative, free of artificial ingredients.
In the Christmas Spirit… I just couldn’t help but want to share these delectable Dairy, Egg and Peanut/Tree Nut Double (Triple) Chocolate Peppermint Crunch cookies with the boys’ friends and neighbours.
Let’s not forget Matthew’s teacher…goes perfect with a Tim’s card!
P.S. Don’t worry boys, I saved youl some Dairy, Egg and Peanut/Tree Nut Free Double Chocolate Peppermint Cookies.