Desserts
Vegan Chocolate Peppermint Cookies
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Why You’ll Love This Recipe
- Vegan Chocolate Peppermint Cookies are soft and chewy, but crispy on the edges.
- Filled with chocolate flavor and a touch of crunchy candy peppermints.
- Everyone loves these classic Christmas cookies!
- The combination of chocolate + peppermint is simply irresistible, especially around the holidays.
- The perfect cookie for Santa!
- As written, this recipe is vegan, dairy free and plant-based.
- A great addition to your Christmas cookie tray.
- This recipe can easily be made gluten free.
- Made with one bowl, and ready in 30 minutes.
- Check out my Peppermint Chocolate Truffles or Andes Mint Cookies for a few other mint recipes!
Ingredients And Substitutions
These are the main ingredients and substitutions for Vegan Chocolate Peppermint Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
To keep this recipe vegan and dairy free, use a vegan butter. Otherwise, regular butter will work. I have not tested this recipe with an oil substitute.
Cane sugar works best, but you can also use monk fruit sweetener, coconut sugar or even brown sugar.
Use almond milk, cashew milk, oat milk or any other dairy free milk to keep this recipe vegan. Otherwise, you may use regular milk.
A touch of vanilla extract adds a ton of flavor to any baked good.
All purpose flour works best to achieve the same texture as shown in the photos, however, you can also sub for a 1:1 gluten free flour such as Bob’s Red Mill or King Arthurs.
Cacao powder is going to give you a deep, rich chocolate flavor. You may sub for coco powder.
Baking powder and baking soda are going to work together to help these cookies rise and have a soft, chewy texture.
Sea salt is going to balance out all the flavors.
Use non dairy chocolate chips to keep this recipe vegan, otherwise regular milk chocolate or dark chocolate will work. May also sub for white chocolate chips.
To keep this recipe vegan, use vegan white chocolate or may sub for powdered sugar royal icing.
Vegan candy cane peppermints or regular will work!
How To Make
ONE: In an electric mixer, beat room temperature butter and sugar until mixture is light and fluffy. About 1 minute. Then add in almond milk and vanilla and mix once more.
TWO: In a separate bowl, combined all purpose flour, cacao powder, 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. Fold in chocolate chips and bake in the oven for 10 minutes.
THREE: 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. Then, crush candy canes and dip each cookie in white chocolate, and immediately sprinkle with candy cane.
FOUR: Allow cookies to sit out for 20 minutes to harden, and enjoy!
Tips And Tricks
Use soften butter, which is different than room temperature. Butter should be soft enough to indent, but still firm.
Cream together butter and sugar for at least 1 minute. Using an electric mixer is strongly recommended.
Melt white chocolate in the microwave in 30 second increments, stirring well in between each time.
Immediately sprinkle with crushed candy cane while the white chocolate is still wet.
Place dipped cookies on parchment paper so nothing sticks.
If you’re in a hurry, place dipped cookies in the freeze for 10 minutes to harden.
How To Serve And Store
Serve these cookies once they are cool enough to handle, or at room temperature. Enjoy with a cup of coffee or tea.
Store Vegan Chocolate Peppermint Cookies in an airtight container on the counter and enjoy within 3-4 days. Can also be refrigerated or frozen to extend the life.
Taste And Texture
These Vegan Chocolate Peppermint Cookies are perfectly sweet and are filled with rich chocolate flavor. There is a small hint of peppermint from the crushed candy canes.
The texture of these cookies are soft, chewy but crispy on the edges.
Frequently Asked Questions
To keep this recipe vegan and dairy free, use a vegan butter. Otherwise, regular butter will work. I have not tested this recipe with an oil substitute.
All purpose flour works best to achieve the same texture as shown in the photos, however, you can also sub for a 1:1 gluten free flour such as Bob’s Red Mill or King Arthurs.
Cane sugar works best, but you can also use monk fruit sweetener, coconut sugar or even brown sugar.
Other Recipes You May Like
- Chickpea Peppermint Truffles
- Andes Mint Cookies
- Vegan Thin Mints
- Gingerbread Cookies
- Maple Pecan Cookies
If you make these Vegan Chocolate Peppermint Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
