Desserts

Vegan Chocolate Peppermint Cookies

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Vegan Chocolate Peppermint Cookies are a delicious and simple cookie that is made with vegan butter, cacao, white chocolate and candy cane. The combination of chocolate and peppermint is truly a matchmade in heaven. I can guarantee that these cookies will be on repeat the whole month of December!

The most delicious vegan chocolate peppermint cookies you will try

December is my favorite month of the entire year. The Christmas holiday just gives me so much joy. I absolutely love the decorations, the music, the food and of course all the baking. I come from a long line of bakers, my mom and grandma especially. I always look forward to my grandma’s and my mom’s cooking on the holidays. It’s no surprise that as I got older, I also found the same love for baking and cooking as they did.

Now, I will admit when I was younger peppermint dessert was not my thing. But as I got older, I learned to appreciate the peppermint taste when combine with something sweet, like chocolate. It really is so delicious and a nice balance of flavors.

These easy vegan chocolate peppermint cookies are the perfect treat, especially for the holiday season. They only require a handful of ingredients, all of which i’m sure you already have. They taste rich and delicious, and will have you reaching for seconds, thirds and even fourths, but no ones counting!

Vegan chocolate peppermint cookie ingredients:

Vegan chocolate peppermint cookies are made with ingredients that we all know and love, all of which i’m sure you already have in your pantry!

Vegan butter- I like to use Earth Balance or Country Crock Plant-Based Butter. Both are a 1:1 replacement for real butter but both are non-dairy and work great in baking and recipes!
Monk fruit sweetener or sugar-
The first time I made this recipe I used Monk Fruit sweetener, which is a sugar-free replacement for, you guessed it, sugar! However, you can easily use white cane sugar, make sure that it’s certified vegan though if you follow a vegan diet!
Almond milk-
I always use almond milk for my recipes since it’s what I buy and drink in my day-to-day. However, any milk will work for this recipe- coconut or oat milk will be great if you are vegan.
Vanilla-
I love the Madagascar vanilla from LoneGoose bakery, but I have also always used the vanilla from Simply Organic Foods, both are great quality for baking!
Flour-
Regular all purpose flour works great for this recipe, I have not tried it with any other flour. However, if you are following a gluten -free diet then you can use Bob’s Red Mill Gluten-free flour which is a 1:1 replacement for regular all purpose flour.
Cacao-
organic cacao is my favorite to use when baking. I know that it will be high quality if it’s organic.
Baking powder/ Baking soda:
These both work great hand-in-hand to make sure the cookies rise during the baking process.
Sea salt-
to level out the sweetness of the cookies.
Vegan chocolate chips-
I love using Lily’s Dark Chocolate chips in my baking. It is no sugar added chocolate chip that is really high quality. However, you can use any non-dairy chocolate or regular milk chocolate if not vegan!
Vegan White chocolate –
Vegan white chocolate is hard to come by, I always order mine online. The one I used for this recipe is No Whey Foods
Coconut oil-
coconut oil will work as a fat in this recipe and allow the ingredients to really bind together.
Candy cane
– nothing fancy here, just your typical traditional candy cane. We are going to crush it up in a bag and then sprinkle it on top of the white chocolate.

Vegan Chocolate Peppermint Cookies

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Vegan Chocolate Peppermint Cookies are a delicious and simple cookie that is made with vegan butter, cacao, white chocolate and candy cane. The combination of chocolate and peppermint is truly a matchmade in heaven. I can guarantee that these cookies will be on repeat the whole month of December!

Ingredients

  • Chocolate Cookie
  • 1/2 cup vegan butter

  • 3/4 cup monk fruit sweetener

  • 1/4 cup almond milk

  • 1 tsp vanilla

  • 1 1/4 cup flour

  • 1/3 cup cacao

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/4 tsp sea salt

  • 1/2 cup non dairy chocolate chips

  • White Chocolate Dip
  • 3/4 white chocolate

  • 2 tsp coconut oil

  • 1-2 candy canes, crushed

Directions

  • Preheat the oven to 375F and prepare a baking dish by lining it with a silicon baking mat or parchment paper.
  • In an electric mixer, beat butter and monk fruit sweetener until mixture is light and fluffy. About 1 minute.
  • Then add in almond milk and vanilla and mix once more.
  • In a separate bowl, combined flour, cacao, baking soda, baking powder and sea sat. Then, add dry mixture to wet 1/2 cup at a time until just incorporated. Don’t over mix the batter.
  • Then fold in chocolate chips and bake in the oven for 10 minutes.
  • In the meantime, melt the white chocolate in the microwave or a double broiler. You may need to add in coconut oil to thin it out. Heat at 30 seconds increments until chocolate is runny.
  • Crush candy canes, I used my food processor.
  • When the cookies are done baking, allow to cool completely. Then, dip or drizzle the white chocolate over the cookies and then sprinkle immediately with the candy candy dust.
  • Allow cookies to sit out for 20 minutes to harden, and enjoy!

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
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