Vegan Chocolate Peppermint Cookies Recipe
These Vegan Chocolate Peppermint Cookies are a delightful holiday treat combining rich cocoa, refreshing peppermint, and melted vegan chocolate drizzled on top with crushed candy canes for a festive crunch. Perfectly soft with a slight crisp edge, they bring together vegan-friendly ingredients for a deliciously indulgent yet plant-based cookie experience.
- Prep Time: 10 minutes
- Cook Time: 13 minutes per batch
- Total Time: 25 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1/2 cup vegan butter, slightly softened from a tub
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 3/4 tsp peppermint extract
Dry Ingredients
- 1 and 1/4 cups all-purpose flour (or gluten-free baking flour)
- 1/2 cup natural cocoa powder, not dutch-processed
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips
Topping
- 1/3 cup vegan chocolate chips
- 2 tsp coconut oil (optional)
- 1/4 cup crushed candy canes
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make Wet Mixture: In a large mixing bowl, combine the vegan butter, granulated sugar, and light brown sugar. Using an electric mixer, cream them together on medium speed for about 2 minutes until the mixture turns light and fluffy. Add the almond milk, vanilla extract, and peppermint extract, then mix briefly just to combine all ingredients.
- Combine Dry Ingredients: Add the all-purpose flour, cocoa powder, baking soda, and salt to the wet mixture. Stir with a spoon or mixer on low speed until the dry ingredients are fully incorporated and form a cookie dough. Fold in 1 cup of vegan chocolate chips evenly throughout the dough.
- Shape and Bake: Scoop the dough and roll it into approximately 13-15 balls, then place them spaced evenly on the prepared baking sheets. Bake one tray at a time on the middle oven rack for 12-13 minutes, or until the cookie edges are firm and the centers still look slightly underbaked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes to finish setting without breaking.
- Decorate: In a small microwave-safe bowl, combine the remaining 1/3 cup vegan chocolate chips and 2 tsp coconut oil if using. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Drizzle the melted chocolate over the cooled cookies, then sprinkle crushed candy canes on top. Allow the chocolate to set before serving or enjoy immediately for a melty, festive treat.
Notes
- You can substitute almond milk with other plant-based milk alternatives like oat or soy milk.
- Use gluten-free baking flour if you want a gluten-free version of these cookies.
- Natural cocoa powder (non-Dutch processed) is preferred for the best flavor contrast with the peppermint.
- The peppermint extract is potent; you can adjust the amount to taste.
- The coconut oil is optional for the chocolate drizzle but helps achieve a smooth and shiny finish.
- Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
