Vegan Chocolate Chip Peppermint Cookies

Name: Double Chocolate Chip Peppermint Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 Tablespoon (7 g) ground flax seeds; 2 ½ Tablespoons (37 ml) water (warm); 1 cup (200 g) brown sugar; ½ cup (100 g) granulated sugar; 1 cup (225 g) vegan butter (room temperature); 2 teaspoons (10 ml) vanilla extract; 1 teaspoon (5 ml) peppermint extract; 1 teaspoon baking soda; 2 ¼ cups (280 g) all-purpose flour; ½ cup (40 g) cocoa powder; ½ teaspoon salt; 1 cup (170 g) vegan semi-sweet chocolate chips

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These vegan chocolate chip peppermint cookies are soft, chewy, and perfect for the holidays! Packed with cocoa powder, vegan chocolate chips, and peppermint extract, these mint-chocolate cookies truly embody the festive flavor and require just 15 minutes of hands-on prep! Plus, they’re dairy-free, egg-free, and vegan!

finished Chocolate Peppermint Chocolate Chip Cookies on parchment paper with one halved in the front

Why You’ll Love These Soft and Chewy Double Chocolate Peppermint Cookies
The Ingredients
How to Make Double Chocolate Chip Peppermint Cookies?
FAQs for Double Chocolate Peppermint Cookies
Toni’s Recipe Tips and Notes
How to Make Ahead and Store?
Serving Suggestions
More Holiday Cookies Recipes
Double Chocolate Chip Peppermint Cookies Recipe

Why You’ll Love These Soft and Chewy Double Chocolate Peppermint Cookies

With both cocoa powder AND vegan chocolate chips, these double chocolate peppermint cookies are the ultimate indulgence for chocolate lovers. You can even take it one step further with an optional half-dipped chocolate topping or even melted vegan mallows for ‘hot chocolate’ peppermint cookies! Of course, the addition of peppermint extract is the cherry on top!

Even better, this recipe requires just a couple of bowls, fairly inexpensive baking staples (most of which you probably already have), and 30 minutes to prepare. Did I mention that the texture is perfect too?! These vegan chocolate mint cookies are slightly crisp outside with a soft, moist, slightly chewy center. You’d never guess that they’re vegan!

Want to enjoy more peppermint chocolate treats? You’ll love these vegan peppermint patties and silken vegan chocolate peppermint pie. You can even add some peppermint extract to this vegan Mexican hot chocolate, dairy-free brownies, or vegan fudge. For an easy edible gift, my vegan peppermint bark layers semisweet and white chocolate with crushed candy canes. Building a holiday cookie box? These pair nicely with a batch of vegan snickerdoodle cookies.

The Ingredients

This vegan chocolate peppermint cookies recipe is made up entirely of baking and pantry staples, including:

ingredients for Chocolate Peppermint Chocolate Chip Cookies measured out on a white surface

Optional add-ins & Recipe Variations

There are several ways you can adapt this double chocolate peppermint cookies recipe, including:

Instant coffee: All you need is ½ Tablespoon to enhance the chocolate flavor without tasting like coffee. Add more if you want peppermint mocha cookies. You can also use espresso powder, though you won’t need as much, as the flavor is stronger.
Crushed candy canes: (Optional) or peppermint candies. Press a few pieces into the top of the cookies before baking, or sprinkle over after, especially if using a melted vegan chocolate (how to melt chocolate guide) coating for delicious candy cane chocolate chip cookies.
Mini vegan marshmallows: Use 2-3 vegan mini mallows or half a regular one over the top of the cookies when baking for ‘hot chocolate’ peppermint cookies.
Vegan chocolate coating: You can optionally make chocolate-dipped mint chocolate cookies by combining melted vegan chocolate (white, milk, or dark) with a teaspoon of coconut oil. Then dip the cookies halfway, sprinkle with any toppings (like crushed peppermint candy) and leave to set.

How to Make Double Chocolate Chip Peppermint Cookies?

process of making flaxseed egg in a white bowl against a white surface

creamed vegan butter and sugar in a mixing bowl with flour, cocoa powder, and vanilla ready to add

Step 1: First, preheat the oven to 375 degrees F (190 degrees C). Meanwhile, mix the flax meal and water for a minute in a small bowl. Then leave to rest in the refrigerator for 5 minutes to thicken.

Step 2: Next, cream the vegan butter and sugar in a large bowl. Begin at a low speed, then increase until the mixture is well combined and fluffy. Then, add the vanilla, peppermint, flax egg, baking soda, flour, cocoa powder, and salt and mix until just smooth.

Don’t overwork the gluten as it can lead to tough, flat cookies. Instead, the cookie dough needs to be ‘just’ smooth.

vegan chocolate chips being poured into chocolate peppermint cookie dough

process of making Chocolate Peppermint Chocolate Chip Cookies with balls being placed on parchment paper

Step 3: After mixed, add the vegan chocolate chips and fold them into the mixture. Then, using either a small cookie/ice-cream scooper or a tablespoon measuring spoon, scoop the dough onto a lightly oiled or parchment paper-lined baking sheet with an inch of space between.

Step 4: Finally, bake for around 10 minutes until the edges are firm, but the middle is still fairly soft. Leave to cool on the tray for at least 15 minutes. Then transfer to a wire rack to cool completely (they’ll fully set in this time). Then enjoy!

FAQs for Double Chocolate Peppermint Cookies

Can I make these peppermint chocolate chip cookies gluten-free?

You could substitute the AP flour for a GF all-purpose flour instead. Though, the texture may vary slightly.

Do you need to chill the cookie dough?

No, these cookies don’t spread too much, so it’s not necessary. Though chilling can lead to slightly better tasting (as the flavors meld), chewier cookies. So feel free to do so if preferred.

Can I make these refined sugar-free?

Technically, yes (for example, using coconut sugar). Though I don’t recommend it as it will affect the texture and spread of the cookies. The brown sugar is also acidic, needed for the baking soda.

Can I ship the vegan chocolate peppermint cookies?

That should work fine, but omit any chocolate coating which could melt while en route. Ship the cookies on the day you bake them (so the recipient has longer to enjoy them). Place the cookies either in cellophane bags OR in a cookie tin (but make sure to pack tightly so they won’t be moving around lots). Then place them within a larger well-padded mailing box and write FRAGILE on the top.

Toni’s Recipe Tips and Notes

Make larger cookies: Feel free to use a larger scoop to make bigger double chocolate peppermint cookies. Just increase the baking time by several minutes.
Use a combination of vegan chocolate: Combine vegan chocolate chips with either chocolate chunks or a chopped chocolate bar (bonus if it’s a peppermint flavor) for different textures and chocolate flavors in the double chocolate chip peppermint cookies.
Use high–quality chocolate: It’ll make the double chocolate chip mint cookies taste the best they can be and does make a difference. I like Guittard or Ghirardelli. Just check the label to make sure the variety you buy is vegan.
To gift the cookies: Add a few to a cookie tin or a cellophane gift bag. Then wrap with a ribbon and optionally with a tag. You can also ship the cookies (read FAQs above for method).

finished Chocolate Peppermint Chocolate Chip Cookies on parchment paper with one halved in the center

How to Make Ahead and Store?

If you want to make these double chocolate peppermint cookies ahead, you have a couple of options. The first is to prepare the dough and store it, wrapped tightly, in the refrigerator overnight. Alternatively, you can scoop the cookies onto your baking tray, flash freeze (for about 30 minutes), then transfer them to a Ziplock/Stasher bag and store for 3 months!

Bake the cookies from frozen, adding an extra couple of minutes (or so) to the baking time.

To store the baked chocolate chip mint cookies, allow them to cool entirely, then store in an airtight container at room temperature for 5 days (or 7 in the refrigerator). You can also freeze them for up to 3 months. They require just a few minutes to thaw before eating (yay!) and can even be microwaved for a few seconds if preferred.

Serving Suggestions

Cookies & Milk: Enjoy these cookies the classic way, dipped in a cup of your favorite plant-based milk or eggnog. Try my homemade cashew milk or pecan milk or this delicious vegan eggnog.
Hot Drink: Dip in or enjoy alongside a hot drink instead, like coffee, hot chocolate or this Mexican hot chocolate, or even a creamy Biscoff latte.
A Holiday Cookie Tray: Include these cookies on a dessert tray/spread for a holiday party alongside vegan gingerbread cookies, persimmon cookies, soft pumpkin molasses cookies, and easy snowball cookies.
A Gift Basket or Tin: Make some delicious holiday treats to give as gifts. Display them festively on a cute plate, in a pretty jar, a decorated tin, or wrapped in cellophane and then arrayed in a basket. Some of my favorites include chocolate coconut balls, peanut butter bonbons, chocolate covered chickpeas, chocolate fruit bars, and small cups of vegan muddy buddies.