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    Home » All Recipes » Vegan Cookies + Brownies

    Vegan Chocolate Peppermint Cookies

    Published: Dec 13, 2021 by Megan · This post may contain affiliate links.

    159 shares
    Jump to Recipe
    cookies text text "vegan chocolate peppermint cookies, soft, chewy, & full of chocolate!".

    These festive Vegan Chocolate Peppermint Cookies are so soft, chewy, & full of peppermint flavor. Not only are these chocolate mint cookies dairy-free & eggless, but they contain chunks of crushed peppermint, dark chocolate chips, & white chocolate chips for the best Holiday cookie!

    wire rack of chocolate cookies with peppermint, white chocolate, dark chocolate chips

    These cookies are actually a combination of two SGTO cookies already on the blog- my Vegan Candy Cane Cookies & Vegan Double Chocolate Chip Cookies. Since you all loved those cookies so much, it was time to combine them into one chocolatey minty cookie.

    The combination of a chewy chocolate cookie base with chunks of peppermint candy and chocolate chips is just SO incredible!

    Ingredients:

    labeled cookie ingredients on baking tray

    Ingredient notes:

    • Cocoa powder: It's important to use a high quality cocoa powder for the best quality cookie. I used Big Country Foods cocoa powder and HIGHLY recommend it! Just make sure to avoid cocoa powders that have sugar/sweetener added or dutch processed cocoa as it doesn't work the same.
    • Vegan white chocolate chips: I realize these can be a little hard to find, but my absolute favorite are Pascha White Chocolate Chips. You can also make homemade vegan white chocolate if you're up for it or just substitute for more dark chocolate chips.
    • Peppermint candy: Not all peppermint candy is vegan, so make sure to double check before buying. I used Brach's crushed peppermint which are in fact vegan!

    How to make chocolate peppermint cookies

    Cream butter and sugar

    This step is crucial to get cookies that don't spread too much while baking. Creaming together the vegan butter & sugar helps to incorporate air into the batter and leads to cookies that are just as soft as they are chewy.

    two images of butter and sugar getting creamed in mixing bowl

    Add flax egg & peppermint extract

    For this recipe, we're using a flax egg- which is just a mix of ground flaxseed and water mixed together. Then, we are adding peppermint extract to give these cookies extra mint flavor!

    Just make sure to use pure peppermint extract as it has the most natural flavor.

    mixing flax egg and peppermint into cookie dough

    Mix in dry ingredients

    When cocoa powder is involved, it is a good idea to sift the dry ingredients in a small bowl before mixing them into the wet ingredients. This helps to make sure no clumps of cocoa powder get stuck in the batter!

    For these peppermint chocolate cookies, we are using all-purpose flour, cocoa powder, baking soda, and salt.

    Simply add them to the bowl of wet ingredients (starting with the flour). Once added, mix everything together into a thick and smoothie cookie dough.

    mixing flour cocoa powder and other dry ingredients into chocolate cookie dough

    Fold in peppermint candy & chocolate chips

    Now comes the fun part- adding in all the fillings! You can truly add whatever your heart desires here, but I decided to add a mix of crushed peppermint candy, dark chocolate chips, and white chocolate chips.

    Vegan white chocolate chips can be a little hard to find, but I highly recommend Pascha White Chocolate Chips!

    folding dark chocolate chips, peppermint candy, and white chocolate chips into chocolate cookie dough

    Chill dough for 30 minutes- 1 hour

    Chilling the dough for just 30 minutes to one hour leads to cookies that are extra chewy and a little sweeter.

    As the dough chills in the fridge, the sugar will absorb some of the moisture in the dough leading to cookies that have a better flavor profile.

    Bake the peppermint cookies

    Remove the chilled dough from the fridge and scoop out 12 cookies. Then, add them to a parchment-lined baking tray and bake for 11-13 minutes until they are just cooked.

    P.S- I highly recommend using If You Care Parchment Paper as it's compostable!

    parchment lined baking sheet topped with chocolate peppermint cookie dough balls

    Let cool & serve

    After removing the tray of cookies from the oven, it's super important to let these mint chocolate chip cookies cool on the baking tray for 5-10 minutes. They will be a bit soft out of the oven and firm up as they cool.

    Then, either move the cookies to a wire rack to finish cooling or enjoy warm & toasty right off the tray!

    wire rack with chocolate cookies filled with candy cane, white chocolate chips, and dark chocolate chips

    FAQ & Tips:

    Can I make chocolate peppermint cookies gluten-free?

    Definitely! If making gluten-free just make sure to use a 1:1 gluten-free all-purpose flour like Bob's Red Mill or King Arthur Flour.

    Unfortunately, using a flour alternative like coconut flour or almond flour will not work in this recipe as it's not a 1:1 substitute.

    Can I make these cookies refined sugar-free?

    I honestly don't recommend it. In order to get the right texture cookies, you really need to use the right sugar.

    Cane sugar and brown sugar are usually moister than coconut sugar or maple sugar. That's why using refined sugar leads to cookies that spread less.

    Also, brown sugar is crucial to use in this recipe as it provides the acidic ingredient that is necessary to interact with the baking soda and help the cookies spread.

    Can I freeze cookie dough and bake later?

    Yes. To freeze cookie dough balls scoop them and add them to a parchment-lined baking tray or plate. Then, add the plate to the freezer.

    Once the cookies are frozen, you can remove the tray and store them in a freezer-safe container or bag to bake whenever you would like.

    To bake frozen cookies, just add 2-3 additional minutes of baking time.

    How do I store chocolate peppermint cookies?

    Baked cookies can be stored in a closed container at room temperature for 2-3 days, in the fridge for 3-5 days, or in the freezer for up to 1 month.

    stack of chocolate peppermint cookies with top cookie having a bite taken out to show fudgy center

    These Vegan Chocolate Peppermint Cookies are sure to be a hit in every cookie box & Holiday celebration they go to this season. P.S- don't forget to check out my 25 Days of Vegan Christmas Cookies next. Enjoy!

    -TSG

    More vegan holiday cookie recipes you will love:

    • plate of cookies filled with chopped up candy cane pieces on a plate, one with a bite taken out
      Vegan Candy Cane Sugar Cookies
    • wire rack full of gingerbread cookies in shapes of gingerbread men, stars, snowflakes, christmas trees, dreidels
      Vegan Gingerbread Cookies
    • close up shot of cranberry swirl pinwheel cookies with glaze on top
      Vegan Cranberry Orange Pinwheel Cookies
    • a plate of chewy ginger molasses cookies where the top cookie is missing a bite
      Vegan Ginger Molasses Cookies

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    wire rack of chocolate cookies with peppermint, white chocolate, dark chocolate chips

    Vegan Chocolate Peppermint Cookies

    These soft & chewy chocolate peppermint cookies are full of mint flavor with the added bonus of crushed peppermint & chocolate chips mixed throughout!
    4.75 from 4 votes
    Print Pin
    Course: Vegan Cookies + Brownies
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Chill time: 30 minutes
    Total Time: 58 minutes
    Servings: 12 cookies
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 1 ¼ cup all-purpose flour
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup vegan butter
    • 6 Tablespoons cane sugar
    • 6 Tablespoons dark brown sugar
    • 1 flax egg (1 Tablespoon/8 grams ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes)
    • 1 teaspoon peppermint extract
    • 2 Tablespoons vegan dark chocolate chips
    • 2 Tablespoons vegan white chocolate chips
    • 2 Tablespoons crushed peppermint candy

    Instructions

    • Before making the dough, make the flax egg by mixing together the ground flaxseed and water and set aside.
    • Next, sift together the dry ingredients including the flour, cocoa powder, baking soda, and salt in a medium mixing bowl and set aside.
    • Add the room temperature vegan butter, white sugar, and brown sugar to a separate mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1-2 minutes).
    • Next, add in the flax egg and peppermint extract and mix together for another 30 seconds.
    • Then, add in the bowl of sifted dry ingredients and mix everything together until a thick chocolate cookie dough forms.
    • Next, add the vegan chocolate chips & crushed peppermint to the mixing bowl and fold into the dough using a spatula.
    • Then, cover the bowl of cookie dough with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated up to 24 hours
    • About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
    • Then, use a cookie scoop to scoop out 12 evenly sized cookies (about 40-45 grams per cookie) and place them onto the baking sheet. Make sure to space the cookies at least 2 inches apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
    • Bake for 11-13 minutes until bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
    • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
    • Let the cookies cool on the baking tray for at least 5 minutes as they will be soft right out of the oven. Then, place onto a wire rack to finish cooling or enjoy while still warm and gooey!

    Notes

    • It is also crucial to use a high-quality cocoa powder that is natural and unsweetened (not dutch processed) for the right texture in these cookies. Natural cocoa powder is highly acidic and will interact with baking soda to help the cookies spread. Dutch-processed cocoa powder is not acidic enough for this recipe.
    • Baked cookies can be stored in a closed container at room temperature for 2-3 days, in the fridge for 3-5 days, or in the freezer for up to 1 month.
    • To freeze cookie dough balls scoop them and add them to a parchment-lined baking tray or plate. Then, add the plate to the freezer. Once the cookies are frozen, you can remove the tray and store them in a freezer-safe container or bag to bake whenever you would like.
    • To bake frozen cookies, just add 2-3 additional minutes of baking time.

    Nutrition

    Serving: 1 medium cookie | Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 65mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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