vegan christmas chocolate peppermint cookies on white background with pine and garland

Chewy Chocolate Peppermint Cookies

Crispy on the outside, chewy and gooey in the center, these chocolate peppermint cookies are guaranteed to make spirits bright! This vegan Christmas cookie recipe is a must bake this holiday season.
Course Dessert
Cuisine American, Vegan, Vegetarian
Keyword chocolate peppermint cookies, christmas cookies for party, vegan christmas cookie recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 20 minutes
Servings 24 cookies (depending on size)
Calories 184kcal
Author Amanda


  • 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.


Serving: 1cookie | Calories: 184kcal | Carbohydrates: 31.2g | Protein: 2.1g | Fat: 7.3g | Saturated Fat: 6g | Sodium: 107mg | Potassium: 84mg | Fiber: 1.2g | Sugar: 18.3g | Calcium: 1% | Iron: 7%