Vegan chocolate peppermint cookies are soft and chewy, filled with white chocolate chunks, crunchy candy cane pieces, all mixed into a rich, dark chocolate cookie dough. The ultimate holiday cookie for chocolate and mint lovers that are super easy and fast to make.
These dark chocolate peppermint cookies are really easy to make and packed with dark chocolate, white chocolate and peppermint flavor. The batter has some crushed candy canes mixed in and then they are also topped with a drizzle of melted white chocolate and more crushed peppermint candy.
Making vegan chocolate mint cookies is really easy and fast, no chill time needed. Just like these gluten-free Oat Flour Chocolate Chip Cookies.
For more vegan cookie recipes, check out my Vegan Chocolate Chip Banana Cookies or these Vegan double chocolate cookies.
Ingredients
These white chocolate peppermint cookies are made with just a few, basic ingredients listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Vegan butter, use the stick butter, not the one in a tub you spread on bread. Make sure it is room temperature and soft so it will be easy to cream up.
- Brown sugar, make sure to pack it into the measuring cup to get the right amount.
- Granulated sugar, I like to use organic.
- Almond milk, or other plant-based milk like soy milk.
- Vanilla extract, Vanilla is such a classic cooke flavor and goes really well with the chocolate. Vanilla bean paste or vanilla powder can also be used.
- Peppermint extract, for extra mint flavour. This is optional and can also be left out.
- All-purpose flour, measured correctly. Fluff it up with a spoon and then spoon the flour into the measuring cup. If you add too much the cookies will become a little dry and crumbly instead of chewy and soft.
- Cocoa powder, unsweetened and good quality for maximum chocolate flavor.
- Cornstarch, a little helps hold these vegan cookies together.
- Baking soda, just a little to give these cookies a little lift and chewy texture.
- Salt, just a little to enhance and balance the flavours.
- Vegan white chocolate, a chopped chocolate bar or chocolate chips. Use your favourite chocolate, dark or milk chocolate also works well.
- Crushed candy canes, or peppermint candies.
See recipe card for quantities.
Instructions
These double chocolate peppermint cookies are easy to make in just one bowl. Follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.
- Step 1: To a large bowl or stand mixer, add the butter, brown and granulated sugar. Using electric beaters, whisk until lighter in color and creamy.
- Step 2: Add milk, vanilla extract and optional peppermint extract, mix until combined.
- Step 3: To the bowl, add the dry ingredients. Flour, cocoa powder, baking soda, and salt. Carefully mix until just combined.
- Step 4: Fold in the chocolate and chopped peppermint candies.
Step 5: Scoop out about 2 tablespoons of dough with a cookie/ ice cream scooper.
Step 6: Place the cookie dough balls at least 2 inches apart, they will spread in the oven. Top the cooke dough with optional extra chocolate and peppermint candy pieces.
Bake the cookies for about 10-12 minutes. They will be still be soft in the middle, but will firm up as they cool.
Hint: Let the cookies cool down for about 10 min before moving them to a cooling rack to cool down completely. Vegan cookies will be soft and delicate when they first come out of the oven, but will set as they cool down.
Once the cookies has cooled down, drizzle with optional melded white chocolate and more chopped candy cane. Let the chocolate set before stirring them in an airtight container.
Substitutions and variations
- Chocolate – These vegan candy cane cookies recipe calls for vegan white chocolate, either a chopped candy bar or white chocolate chips. Milk chocolate or dark chocolate can also be used. You can also replace both the chocolate and the crushed peppermint candy with chopped up peppermint bark!
- Sugar – the brown sugar can be replaced with coconut sugar. The coconut sugar is a little dryer than brown sugar, so if using that I suggest to adding an 1 tablespoon of maple syrup to the cookie dough if you can’t soft and chewy chocolate cookies.
- Peppermint candies – Chop them up before adding it too the cookie dough. Candy caned work well too. You can also replace both the candy and chocolate with chopped up peppermint bark!
Also check out my Vegan Oatmeal Cookies or these no bake Chocolate Crunch Balls.
Storage
After the chocolate peppermint cookies are cooled down and the white chocolate topping is set, store the cookies in an airtight container or ziplock bag for up to 3-4 days.
They also can be frozen for later, place them in a freezer friendly container or ziplock bag, try to press out as much air as possible to eliminate ice in the container. Freeze for up to 3 months. Take out and let the cookies defrost in room temperature before serving.
For more vegan cookie recipes, try my Vegan Chocolate Chip Banana Cookies or these healthy 4 ingredient double chocolate banana coconut cookies.
Top Tip
If you like a strong peppermint flavor, add the optional peppermint extract. Otherwise the mixed in crushed peppermint candy pieces will add a more subtle mint flavour. I also like to top these chocolate mint cookies with a drizzle of white chocolate and a little extra crushed peppermint cookies.
If you have leftover peppermint bark, this tastes amazing in these cookies! Replace the chopped white chocolate and peppermint candies with 1 ½ cups chopped peppermint bark.
Cookies
Looking for other recipes like these vegan chocolate peppermint cookies? Try these:
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Vegan chocolate peppermint cookies are soft and chewy, filled with white chocolate chunks, crunchy candy cane pieces, all mixed into a rich, dark chocolate cookie dough. The ultimate holiday cookie for chocolate and mint lovers that are super easy and fast to make.
- ½ cup 110g vegan butter, room temperature
- ½ cup 120g granulated sugar
- ½ cup 110g brown sugar, packed
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (optional)
- 1 ½ 190g cups all-purpose flour
- ½ cup 50g cocoa powder, unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan chopped white chocolate, or white chocolate chips
- ½ cup crushed peppermint candies or candy canes
- melted white chocolate and crushed peppermint candies for topping (optional)
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Preheat the oven to 175C (350F) and line a baking sheet with parchment paper.
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To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
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Add milk, vanilla extract and peppermint extract, and mix until combined.
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Add the dry ingredients, flour, cocoa powder, baking soda, and salt to the bowl.
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Fold in the white chocolate chips.
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Scoop out about 2 tablespoons of dough and roll into balls, or scoop with a cookie/ ice cream scooper. Place the cookie dough balls at least 2 inches apart, they will spread in the oven. Top the cooke dough with optional extra chocolate and peppermint candy pieces.
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Bake the cookies for about 12 minutes. They will be still be soft in the middle, but will firm up as they cool.
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Let the cookies cool down for 10 min then move them to a cookie rack to cool down completely.
Once the cookies has cooled down, drizzle with optional melded white chocolate and more chopped candy cane. Let the chocolate set before stirring them in an airtight container.
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