These vegan double 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!
As Christmas inches closer, we are currently living our best ‘Hallmark Movie’ lives. We’re decorating merrily, enjoying eggnog and hot chocolate daily, and baking LOTS (and lots!) of Christmas cookies! Along with vegan triple ginger cookies, raspberry thumbprint cookies, and sugar cookies, our collection wouldn’t be complete without these double chocolate chip peppermint cookies!
With both cocoa powder AND vegan chocolate chips, these double chocolate peppermint cookies are the ultimate indulgence for choccie 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 basically the cherry on top!
Even better, this recipe requires just a couple of bowls, fairly inexpensive pantry and baking staples (most of which you probably already have), and 30 minutes to prepare. Did we mention that the texture is perfect too?! These vegan chocolate mint cookies are slightly crisp outside with a soft, moist, and slightly chewy. You’d never guess that they’re vegan!
Want to enjoy more peppermint chocolate treats? Why not add some peppermint extract to thick Mexican hot chocolate, fudgy vegan brownies, or even whip up a quick and simple chocolate peppermint pie?!
This vegan chocolate peppermint cookies recipe is made up entirely of baking and pantry staples, including:
We usually buy our flour, sugar, and other baking items in the Sprouts bulk department.
There are several ways you can adapt this double chocolate peppermint cookies recipe, including.
1) First, preheat the oven to 375F/190C. 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.
2) Then, cream the vegan butter and sugar in a large bowl with an electric mixer or in a stand mixer with a paddle attachment. Begin at a low speed, then increase until the mixture is well combined and fluffy.
Be careful not to overbeat the vegan butter and sugar as you’ll end up losing the extra air.
3) Next, add the vanilla, peppermint, flax eggs, flour, cocoa powder, salt, and baking powder and mix either with a machine or by hand, with a spatula until smooth.
Don’t overwork the gluten as it can lead to tough, flat cookies. Instead, the cookie dough needs to be ‘just’ smooth.
4) Add the vegan chocolate chips and fold them into the mixture.
5) 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.
6) 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!
Enjoy the cookies alone, along with a mug of Mexican hot chocolate or your favorite vegan milk, as part of a cookie spread, or even crumbled over other desserts, like a vegan ice-cream sundae, vegan milkshake, vegan cheesecake, and more!
If you want to make these double chocolate chip 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.
Photos by Alfonso Revilla
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