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finished Chocolate Peppermint Chocolate Chip Cookies on parchment paper with one halved in the front
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5 from 25 votes

Double Chocolate Chip Peppermint Cookies

These double chocolate chip peppermint cookies are soft, chewy, and perfect for the holidays! Packed with cocoa powder, 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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 193kcal
Author: Toni Okamoto

Equipment

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

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Lightly oil a baking sheet or line it with parchment paper.
  • In a small bowl, beat the ground flax seeds and warm water together for 1 minute.
    process of making flaxseed egg in a white bowl against a white surface
  • Place the flax mixture in the refrigerator for 5 minutes to thicken.
  • In a large bowl, beat the brown sugar, granulated sugar, and vegan butter together until fluffy, starting on low speed and increasing as it comes together.
    ingredients for Chocolate Peppermint Chocolate Chip Cookies against a white surface
  • Mix in the vanilla extract, peppermint extract, and flax mixture.
  • Add the baking soda, flour, cocoa powder, and salt, and mix by hand or with an electric mixer until the dough is just smooth.
    creamed vegan butter and sugar in a mixing bowl with flour, cocoa powder, and vanilla ready to add
  • Fold in the vegan chocolate chips with a spatula.
    vegan chocolate chips being poured into chocolate peppermint cookie dough
  • Scoop the dough by the Tablespoon onto the baking sheet, leaving about 1 inch between cookies.
    process of making Chocolate Peppermint Chocolate Chip Cookies with balls being placed on parchment paper
  • Bake for about 10 minutes, until the edges are firm but the middles are still soft.
    Finished Chocolate Peppermint Chocolate Chip Cookies on parchment paper with one halved in the front.
  • Let the cookies cool on the baking sheet for 15 minutes, then move them to a wire rack to cool completely.

Notes

  • For a deeper chocolate flavor, add ½ Tablespoon of instant coffee with the dry ingredients. Add a little more for peppermint mocha cookies. Espresso powder works too, but use less since it is stronger.
  • Press a few pieces of crushed candy canes or peppermint candies into the tops before baking, or sprinkle them over the cookies after baking.
  • For hot chocolate peppermint cookies, press 2 to 3 mini vegan marshmallows (or half a regular one) onto each cookie before baking.
  • For chocolate-dipped cookies, melt vegan chocolate (white, milk, or dark) with 1 teaspoon of coconut oil, dip the cooled cookies halfway, add any toppings, and let them set.
  • For bigger cookies, use a larger scoop and add a few minutes to the bake time.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days. Freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 158mg | Potassium: 58mg | Fiber: 2g | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 0.002mg | Calcium: 22mg | Iron: 1mg
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