Chocolate Peppermint Crunch Cookies

• 3 Tablespoons Ground Flax Seed
• 1/2 cups Water
• 1 Tablespoon Water
• 1 cup Cocoa Powder
• 1/2 cups Canola Oil
• 1/2 cups Finely Crushed Peppermint Candies
• 1/2 cups Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Peppermint Extract
• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Chocolate Chips
• 1/2 cups Coarsely Crushed Peppermint Candies

1. Mix the flax with the water (1/2 cup plus 1 Tablespoon) and set aside to 'gel' into flax eggs. It will need to sit for 5-10 minutes.
2. Beat the cocoa powder, oil, finely crushed mints and sugar together. Add the flax eggs and extracts, and whisk until just blended. Add the flour, baking powder and salt, and whisk until the dry ingredients are fully incorporated into the batter. Mix in the chocolate chips, then cover and chill the batter for at least three hours, until firm enough to shape into balls.
3. Preheat the oven to 325F. Line a baking sheet with parchment paper, and space 1" balls of dough 1" apart on the sheet. Bake for 12-15 minutes, until puffed and slightly tough on the edges, but still tender in the middle. Allow to cool for 3-4 minutes, then press in the coarsely crushed candies or powdered sugar on top. Transfer to a wire rack to cool completely.

ground flax seed, water, water, cocoa, canola oil, sugar, vanilla, flour, baking powder, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-peppermint-crunch-cookies-2/ (may not work)