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.
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.