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.
This recipe was updated 12/14/20. New pictures and video have been added.
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 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.
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
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!
Storing and freezing tips for cookies
- Cookies can be stored in an airtight container at room temperature for about 5 days
- Cookies can be stored in the freezer for up to 3 months
- Cookie dough can be stored in the freezer for up to 3 months as well. Simply form cookie dough balls and keep them in a freezer bag until ready to bake! You can bake cookies directly from the freezer (no need to thaw); however, you might need to increase the bake time by 1-2 minutes!
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!
If you like this Holiday dessert recipe, you’ll LOVE:
Tahini Swirl Fudge
Vegan Peppermint Bark
Hazelnut Shortbread Cookies
Vegan Mexican Wedding Cookies
Vegan Candy Cane Cookies
The BEST Vegan Chocolate Chip Cookies
Chewy Chocolate Peppermint Cookies
- 1 flax "egg" (1 Tablespoon1 ground flax seed + 3 Tablespoons water)
- 1/2 cup refined coconut oil slightly soft
- 1/2 cup cane sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2 Tablespoons almond milk as needed
- 1/2 cup chocolate chips
- 1/3 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 egg: Mix flaxseed and water and place in the fridge for 5 minutes to set.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together sugars and coconut oil until nice and fluffy.
- Add flax egg and peppermint extract to the mixture and beat a few times until just mixed.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add 1/3 dry mixture to wet mixture and beat on low speed. Continue adding the dry mixture to wet until the dough is just mixed. The dough should be firm and pliable. If the dough is a little crumbly, add 1-2 Tablespoons of water or almond milk.
- Using a rubber spatula, fold in chocolate chips and crushed peppermint candies.
- Use a cookie scoop to spoon dough onto a baking sheet. I like to gently roll mine with my hands and slightly flatten the tops.
- Bake cookies for 10 minutes. Remove from the oven and let cool slighty before transferring to a 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.
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