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–+ servings
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
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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!