Desserts

Vegan Chocolate Peppermint Cookies

Vegan Chocolate Peppermint Cookies are filled with cacao flavor, loaded with mini chocolate chips, and topped with vegan white chocolate and crunchy candy cane pieces.

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a plate full of chocolate cookies that are half dipped in white chocolate and sprinkled with crushed candy cane.

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!

all the ingredients that you need to make these cookies in individual bowls.

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!

a hand holding a chocolate cookie that is half dipped in white chocolate and topped with peppermint candies.

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.

a hand holding one of vegan chocolate peppermint cookies with a bite taken out of it.

Frequently Asked Questions

Can I use regular butter or oil instead of vegan?

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.

How can I make these cookies gluten free?

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.

What can I substitute for sugar?

Cane sugar works best, but you can also use monk fruit sweetener, coconut sugar or even brown sugar.

Other Recipes You May Like

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 InstagramTiktok or Pinterest!

Vegan Chocolate Peppermint Cookies

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 match made in heaven. I can guarantee that these cookies will be on repeat the whole month of December!
PIN RECIPE
PREP TIME:
15 minutes
COOK TIME:
10 minutes
Author - Hannah

Ingredients

Chocolate Cookie
  • 1/2 cup softened vegan butter, can sub regular
  • 3/4 cup sugar, can sub monk fruit sweetener, coconut sugar or brown sugar
  • 1/4 cup almond milk, can sub any other milk/nut milk
  • 1 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/3 cup cacao powder
  • 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 vegan or regular white chocolate
  • 2 tsp coconut oil
  • 1-2 vegan candy canes, crushed

SCALE:

1X

YIELDS:

10 cookies

Directions

  1. Preheat the oven to 375F and prepare a baking sheet by lining it with a silicon baking mat or parchment paper.
  2. In an electric mixer, beat softened butter and sugar until mixture is light and fluffy. About 1 minute.
  3. Then add in almond milk and vanilla extract and mix once more.
  4. In a separate bowl, combine 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.
  5. Then fold in chocolate chips. Use a cookie scoop to add dough to the baking sheet, and bake in the oven for 10-12 minutes.
  6. 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 in 30 seconds increments until chocolate is runny.
  7. Crush candy canes in a baggie.
  8. 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 crushed candy candy.
  9. Allow cookies to sit out for 20 minutes to harden, and enjoy!

Notes

  • 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.

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