Cookies

• 1 ⅓ cup all-purpose flour, spooned and leveled

• ½ cup dutch process cocoa powder, sifted

• ¼ cup granulated sugar

• ⅓ cup light brown sugar, packed

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp kosher salt

• ¼ cup bittersweet chocolate, chopped

• 6 tbsp neutral oil (canola, sunflower, vegetable, even olive oil will work)

• 2 tbsp almond milk

• 1 tsp pure vanilla extract

Peppermint Buttercream

• ¾ cup (1 ½ sticks) high fat, good quality vegan butter, softened to room temperature

• 2 ½ cups confectioner’s sugar

• ¼- ½ tsp pure peppermint extract (to taste)

• 2-3 tbsp almond milk

• pinch of salt

Topping

• ¼ cup melted chocolate chips (bittersweet, semisweet or dark)

• crushed candy cane pieces