Crispy on the edges, chewy on the inside, these double chocolate peppermint cookies are sure to make your spirits bright! Perfect for cookie swaps or any Christmas occasion, this vegan cookie recipe is the best for cookie season.
Christmas cookie season is really the best time of year right? I mean who doesn’t love cookies?
These double chocolate peppermint cookies are full of chocolate minty flavors and are the right amount of festive!
Ingredients for a vegan double chocolate cookie:
The core ingredients to all good cookie recipes is some type of formula of flour, sugar, fat, and eggs. Since we are veganizing these cookies, no eggs are used and coconut oil is substituted for butter.
- All-purpose flour (can substitute with a gluten-free blend to make this cookie recipe GF!)
- Cane sugar
- Brown sugar (for the chewiness we all love in cookies)
- Cocoa powder
- Baking powder
- Baking Soda
- Flax egg
- Coconut oil
- Peppermint extract
- Chocolate chips
- Peppermints or candy canes
Difference between baking soda and baking powder:
Baking powder is just baking soda with cornstarch or cream of tartar added to it. Both baking soda and baking powder play a critical role in rising baked goods. They are not interchangeable so it’s best to follow a recipe for this part.
I like using a combination of both in vegan cookies because it helps rise cookies more and this is helpful when there’s a lack of eggs!
If you are interested in reading more about this, Sally over at Sally’s Baking Addiction made a super informative blog post about this.
How to make vegan double chocolate cookies:
- Start by beating the coconut oil and sugars together. The coconut oil should be solid and soft for this step. If your coconut oil is super mushy, try sticking it in the fridge for 10 minutes to firm up! Just like conventional cookie making, you want your ingredients to be room temperature so if you do stick your coconut oil in the fridge, give it some time to warm back up.
- Add flax egg and peppermint extract and beat until incorporated
- Whisk dry ingredients in a separate bowl and slowly add to wet mixture while beating
- Fold in crushed peppermint and chocolate chips
How to prevent cookie spreading:
Cookies spread when baking. That’s just a sad cookie reality. You can reduce the spreading of cookies by following these rules:
- Chill cookie dough! Guys, this is a game changer in your cookie making game. I like to chill my dough for an entire day or at the very least 30 minutes. If you are pressed for time, stick the baking sheet with the cookie dough in the fridge when your oven is preheating.
- Use a room temperature or cool cookie sheet. If you need to make a few batches of cookies, don’t just take the warm sheet from the oven and spoon more dough on it. Your dough will begin to spread before you even get it in the oven.
Chocolate cookies can be um, slightly difficult to tell when they are done baking. Normally you look for that golden brown hue, but the chocolate kind of messes up that rule of thumb.
Look for the edges to be slightly crispy. I baked these for about 8 minutes to get nice crispy edges and soft, gooey centers.
Allow cookies to cool completely before transferring to a cooling rack. They are rather soft and may fall apart if you get impatient.
I get it. Warm cookies from the oven kinda overpower patience here, but just try for me!
These cookies are perfect for cookie swaps, Christmas parties, or just to share with your family, friends, coworkers, neighbors, etc.
If you tried these vegan chocolate peppermint cookies, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Chewy Chocolate Peppermint CookiesPrint Recipe Pin Recipe
- 2 flax eggs (2 Tablespoons ground flax seed + 4 Tablespoons water)
- 1 cup coconut oil slightly soft
- 1 cup cane sugar
- 1 cup brown sugar light or brown works
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour can substitute with a GF blend
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 - 2 cups chocolate chips
- 2/3 cup crushed peppermint candies about 30 candies
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or a baking mat.
- Make flax eggs: Mix flaxseed and water and place in the fridge for 5 minutes to set.
- In a large mixing bowl, cream together sugars and coconut oil with a hand mixer. Consistency will resemble wet sand when done.
- Add flax eggs and peppermint extract to mixture and beat a few time to fully mix.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add 1/3 dry mixture to wet mixture and beat on low speed. Continue adding dry mixture to wet until dough is just mixed. The dough should be firm and pliable. If the dough is a little crumbly, try adding 1-2 Tablespoons of water.
- Using a rubber spatula, fold in chocolate chips and crushed peppermint candies.
- Use a cookie scoop to spoon dough onto baking sheet. Place the baking sheet in the fridge for 30 minutes to chill. Alternatively, you can prepare the dough the day before and let chill for 24 hours before baking.
- Bake cookies for 8-10 minutes. You can check for doneness when the edges look crispy. Remove from the oven and let cool completely before transferring to cooling rack.
- Coconut oil should be slightly soft (like room temperate butter). If it's too soft, you can place in the fridge to firm up
- Chilling cookie dough all helps with maintaining the cookie's shape. Warm dough will produce fat and flat cookie results.
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