• Combine the gluten free flour, cocoa powder, baking powder, baking soda and salt in a small mixing bowl. Whisk together until well combined.
  1 ¼ Cups Gluten Free 1-to-1 Flour Blend, ½ Cup Dutch Process Cocoa Powder, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Salt
• Add the brown sugar, white sugar and oil to a large mixing bowl. Whisk together until it resembles wet sand.
  ⅔ Cup Light Brown Sugar, ⅓ Cup Sugar, ½ Cup Olive Oil
• Add the egg, vanilla and milk to the sugar mixture. Continue to whisk until it's a smooth mixture. (There will be a little bit of grainy-ness from the sugar, but it should be like a thick liquid)
  1 Egg, 1 ½ teaspoons Vanilla, ¼ Cup Non Dairy Milk
• Add the dry ingredients. Fold them in with a spatula.
• Once the dry ingredients are partially incorporated, add the chocolate chips. Continue to fold until they are evenly mixed in and all the dry ingredients are incorporated.
  1 Cup Allergen Free Chocolate Chips
• Cover the bowl with plastic wrap and refrigerate for 2 hours (or up to overnight).
• Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
• Scoop the cookie dough into dough balls about ¼ cup in size. It should make 12 dough balls. Place them on the baking sheet placed about 3 inches apart. I baked 6 on each baking sheet. Bake in the preheated oven for 13 minutes or until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

For the peppermint frosting:

• Add the vegan butter to the bowl of an electric mixer. Beat on medium speed until the butter is smooth and creamy. Scrape down the bowl.
  ½ Cup Vegan Butter
• Add the vanilla and peppermint extract and beat about 30 more seconds.
  ½ teaspoon Vanilla, ½ teaspoon Peppermint Extract
• Add the powdered sugar 1 cup at a time, stirring on the lowest speed until it's incorporated.
  2 Cups Powdered Sugar
• Add the milk and stir again on low speed until the milk is incorporated. Then move the speed to high and beat for about 3 minutes until the frosting is light and fluffy.
  1 ½ teaspoons Non Dairy Milk
• Mix in food coloring if using.
  Red Food Coloring
• Frost each cookie with a generous portion of frosting. Use an offset spatula to spread the frosting around. Sprinkle the cookies with crushed candy cane pieces.
  Candy Canes