Vegan Chocolate Peppermint Cookies
These vegan chocolate peppermint cookies are packed with chocolate chips and peppermint flavor! Topped with melted chocolate and crushed candy canes.
Servings: 20
Calories: 194kcal
Ingredients
- ½ cup Vegan Butter 112g
- ½ cup White Granulated Sugar 100g
- ½ cup Light Brown Sugar 100g
- 1 teaspoon Peppermint Extract
- 1 cup All Purpose Flour 125g
- ⅔ cup Cocoa Powder 56g Unsweetened
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Tablespoons Soy Milk or other non-dairy milk
- 1 cup Vegan Chocolate Chips 175g
Topping:
- 6 ounces Chopped Vegan Chocolate or Vegan Chocolate Chips 170g
- 1 teaspoon Coconut Oil
- ½ teaspoon Peppermint Extract
- ¼ cup Candy Canes 40g, Crushed
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Set aside.
- To the bowl of your stand mixer, add vegan butter and white and brown sugar and cream together.
- Add peppermint extract and beat in.
- In a separate bowl, sift the all-purpose flour and cocoa powder and then mix in the baking soda and salt. Mix together until combined.
- Pour the dry ingredients into the wet and mix in by hand until crumbly.
- Add the soy milk or other non-dairy milk and mix it into a thick cookie dough.
- Add the chocolate chips and fold them in.
- Roll the dough into balls and space them evenly over two parchment-lined baking sheets. Aim to get 20 cookies from the batch, 10 cookies per baking sheet.
- Bake for 10 minutes. If the cookies are still very puffy when they come out of the oven, then you can gently flatten them with a fork while they are still soft and warm.
- Allow to cool and firm up directly on the tray.
- When the cookies have cooled down completely, prepare the topping. Add the chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals bringing it out to stir every 30 seconds until melted and smooth.
- Add peppermint extract and mix in until smooth.
- Dip the cookies in the melted chocolate and place them back onto the parchment-lined baking sheet. Sprinkle crushed candy canes onto the melted chocolate.
- Place the trays in the fridge for 5 minutes to set.
Notes
- Chocolate chips or chunks. You can use vegan chocolate chunks (chopped-up vegan chocolate) instead of chocolate chips. We used chocolate chunks for melting and chocolate chips to mix in the batter.
- Peppermint extract or peppermint oil? We find that peppermint extract works best in this recipe. But if you can’t find peppermint extract you can substitute with peppermint oil, but make sure that it’s edible. For 1 teaspoon of peppermint extract, substitute ¼ teaspoon of peppermint oil.
- Soy milk. Depending on the brand of vegan butter you use, you may need 1 or 2 more tablespoons of soy (or other non-dairy) milk. But be patient with each addition of soy milk; stir well and see if you need more. It is supposed to be a very thick, crumbly cookie dough. But if you try rolling a section into a ball and it just won’t hold together, you’ll need a little more.
- If the cookies don’t spread: If you peep into your oven at 10 minutes and see that your cookies haven’t spread very much, you can bake for a couple of minutes longer. But even if they are pretty puffy on the top, this is still fine, and you can press them down gently with a fork as soon as they come out of the oven still warm and soft.
- Gluten free: We haven’t tried these vegan cookies as gluten-free yet. However, a helpful tip is to use a gluten free all purpose flour blend as a substitute in the same amount as shown on the recipe card.
- Storing: Keep your cookies stored in a covered container at room temperature, lasting up to a week. You can also store them in the fridge (covered).
- Freezing: They are freezer-friendly for up to 3 months. Thaw them in the fridge and bring them to room temperature on the counter before serving.
Nutrition
Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Sodium: 123mg | Fiber: 2g | Sugar: 19g