Irresistible Vegan Double Chocolate Peppermint Cookies: Your Ultimate Holiday Treat
Step into the festive season with these delightful vegan chocolate chip peppermint cookies! Crafted to be perfectly soft and wonderfully chewy, they are an absolute must-have for your holiday spread. Each bite delivers a burst of rich cocoa powder, melty vegan chocolate chips, and a refreshing hint of peppermint extract, truly capturing the essence of mint-chocolate bliss. What’s more, this recipe is incredibly straightforward, requiring only about 15 minutes of active preparation time. Being entirely dairy-free, egg-free, and vegan, these cookies cater to a wide range of dietary needs without compromising on flavor or texture.
Embrace the Holiday Spirit with Soft and Chewy Vegan Double Chocolate Peppermint Cookies
As the holiday season draws near, many of us embrace the joyful spirit, much like a scene from a classic festive movie. We’re busy with cheerful decorations, savoring comforting drinks like easy vegan eggnog and vegan Mexican hot chocolate, and, of course, baking an abundance of Christmas cookies! Alongside beloved recipes such as triple ginger vegan cookies, raspberry jam thumbprint cookies, and classic vegan sugar cookies, our holiday collection simply wouldn’t be complete without these extraordinary vegan double chocolate chip peppermint cookies.
These cookies are a dream come true for any chocolate aficionado, featuring both rich cocoa powder and generous amounts of premium vegan chocolate chips. This “double chocolate” approach ensures an intensely satisfying cocoa experience in every bite. For those who love to elevate their treats, consider an optional half-dipped chocolate topping or even adding melted vegan marshmallows for a unique ‘hot chocolate’ peppermint cookie twist. The star, however, remains the refreshing hint of peppermint extract, which perfectly complements the deep chocolate flavors, creating a truly unforgettable festive treat.
Beyond their incredible taste, these cookies are surprisingly easy to make. The recipe requires only a couple of mixing bowls, common and affordable pantry staples (many of which you likely already have on hand), and can be prepared from start to finish in just about 30 minutes, with only 15 minutes of active hands-on work. And let’s talk about that texture! These vegan chocolate mint cookies boast a delightful contrast: a subtly crisp exterior gives way to a soft, moist, and delightfully chewy interior. You’d genuinely never guess they are entirely vegan – they taste just like your favorite traditional holiday cookies!
Craving more peppermint chocolate delights? Why not infuse some peppermint extract into a rich vegan Mexican hot chocolate, whip up a batch of decadent dairy-free brownies, or even prepare a quick and elegant silken vegan chocolate peppermint pie? The possibilities for minty chocolate goodness are endless during this magical time of year!
Why You’ll Adore These Vegan Peppermint Cookies
- Decadently Double Chocolate: With both cocoa powder and chocolate chips, these cookies offer an intense chocolate experience that every chocoholic will appreciate.
- Festively Minty: The perfect touch of peppermint extract makes these cookies scream “holidays!” and provides a refreshing contrast to the rich chocolate.
- Perfect Texture: Expect a slightly crisp edge with a wonderfully soft, moist, and delightfully chewy center that holds up beautifully.
- Effortlessly Vegan: Made without any dairy or eggs, these cookies are perfect for those with allergies or following a plant-based diet, proving that vegan treats can be just as (if not more!) delicious.
- Quick & Easy: With only 15 minutes of hands-on prep and 10 minutes of baking, you can have a fresh batch ready in under 30 minutes.
- Customizable Fun: Easily adapt the recipe with various optional add-ins like crushed candy canes, instant coffee, or vegan marshmallows for endless variations.
- Perfect for Gifting: Their festive flavor and appealing look make them an ideal homemade gift for friends, family, or holiday gatherings.
Gather Your Essential Ingredients
Crafting these delectable vegan chocolate peppermint cookies relies on a straightforward list of common baking and pantry staples. You likely have most of these on hand, making this recipe even more convenient:
- Ground Flax Seeds & Warm Water: These combine to form a ‘flax egg,’ a fantastic vegan binder that replaces traditional eggs, ensuring a moist and chewy texture.
- Brown Sugar & Granulated Sugar: A blend of both sugars contributes to the cookies’ characteristic chewiness and depth of flavor, while also aiding in proper spread during baking.
- Room Temperature Vegan Butter: Essential for richness and flavor, ensure it’s at room temperature for easy creaming, which helps create a light and airy dough.
- Vanilla Extract: A classic flavor enhancer that beautifully complements the chocolate and peppermint.
- Peppermint Extract: The star of the show, providing that signature refreshing minty kick. Be sure to use a good quality extract for the best flavor.
- Baking Soda: Works with the acidic brown sugar to provide lift and contribute to the cookies’ soft, tender crumb.
- All-Purpose Flour: The foundation of the cookie structure. For best results, measure correctly.
- Cocoa Powder: This is where the first layer of intense chocolate flavor comes from, giving the cookies their rich, dark hue.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors, particularly the chocolate.
- Vegan Semi-Sweet Chocolate Chips: The second layer of chocolate, melting into delightful pools throughout the cookies. Look for certified vegan brands.
Exciting Optional Add-ins & Recipe Variations
One of the joys of baking is the freedom to customize, and this double chocolate peppermint cookie recipe offers plenty of room for creativity:
- Instant Coffee or Espresso Powder: Add just ½ tablespoon of instant coffee to the dough to deepen and enhance the chocolate flavor without a noticeable coffee taste. If you’re a fan of the mocha flavor, feel free to add a bit more. When using espresso powder, remember its flavor is stronger, so you’ll need slightly less.
- Crushed Candy Canes or Peppermint Candies: For an extra festive crunch and burst of mint, gently press a few crushed pieces into the top of the cookie dough before baking. Alternatively, sprinkle them over the cooled cookies, especially if you plan to add a melted vegan chocolate coating. This creates delicious candy cane chocolate chip cookies that are visually stunning and extra fun for the holidays.
- Mini Vegan Marshmallows: Transform these into ‘hot chocolate’ peppermint cookies by placing 2-3 mini vegan marshmallows, or half a regular vegan marshmallow, onto the top of each cookie a few minutes before they finish baking. They’ll get wonderfully gooey and lightly toasted.
- Luxurious Vegan Chocolate Coating: Elevate your mint chocolate cookies by making them chocolate-dipped! Melt your preferred vegan chocolate (dark, milk, or white) with a teaspoon of coconut oil until smooth. Dip each cooled cookie halfway into the chocolate, allow any excess to drip off, then immediately sprinkle with your desired toppings (like more crushed peppermint candy, sea salt, or festive sprinkles). Let them set on parchment paper until the chocolate is firm. For a comprehensive guide on melting chocolate, refer to our how to melt chocolate article.
Crafting Your Double Chocolate Chip Peppermint Cookies: A Step-by-Step Guide
Follow these simple steps to create a batch of perfectly soft, chewy, and irresistibly festive vegan cookies:
Step 1: Prepare the Flax Egg & Oven. First, preheat your oven to 375°F (190°C). While the oven heats, combine the flax meal and warm water in a small bowl. Whisk vigorously for about one minute until well mixed. Then, place the bowl in the refrigerator for 5 minutes. This chilling time allows the mixture to thicken into a gelatinous, egg-like consistency, crucial for binding our vegan cookies.
Step 2: Cream Wet Ingredients & Combine Dry. In a large mixing bowl, using an electric mixer or a sturdy whisk, cream together the softened vegan butter and both types of sugar. Begin mixing at a low speed, gradually increasing it until the mixture is light, fluffy, and well combined. Next, incorporate the vanilla extract, peppermint extract, and your prepared flax egg. Once these wet ingredients are fully blended, add the dry components: all-purpose flour, cocoa powder, salt, and baking soda. Mix just until the dough comes together and is smooth. Be careful not to overmix!
Important Baking Tip: Avoid overworking the cookie dough once the flour is added, as excessive mixing can develop the gluten too much, leading to tough, flat cookies. Instead, mix just until the ingredients are combined and the dough appears ‘just’ smooth for that perfect soft and chewy texture.
Step 3: Fold in Chocolate Chips & Scoop Dough. Once your base dough is smooth, gently fold in the vegan chocolate chips using a spatula until they are evenly distributed throughout the mixture. Prepare a baking sheet by lining it with parchment paper or lightly oiling it. Then, using either a small cookie scoop (about 1.5 tablespoons) or a regular tablespoon measuring spoon, scoop uniform balls of dough and place them onto the prepared baking sheet, ensuring at least an inch of space between each one to allow for even baking and slight spread.
Step 4: Bake & Cool. Transfer the baking sheet to your preheated oven and bake for approximately 10 minutes. The cookies are ready when their edges appear firm but their centers still look relatively soft and slightly underdone. This ensures a wonderfully chewy interior. Once baked, remove the tray from the oven and let the cookies cool on the baking sheet for at least 15 minutes. This crucial cooling time allows them to finish setting and firm up. After 15 minutes, carefully transfer them to a wire rack to cool completely. The cookies will achieve their perfect texture as they cool. Then, they are ready to be devoured and enjoyed!
Frequently Asked Questions (FAQs)
Yes, you absolutely can! Simply substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend (look for one that is specifically designed for baking). Keep in mind that the texture may vary slightly compared to using wheat flour, often resulting in a slightly denser or more crumbly cookie, but they will still be delicious.
For this particular recipe, chilling the cookie dough is not strictly necessary as these cookies don’t tend to spread excessively. However, chilling the dough for at least 30 minutes, or even overnight, can contribute to a slightly richer flavor profile as the ingredients meld together, and it can result in a chewier cookie. So, while optional, feel free to chill the dough if you have the time and prefer a chewier end product.
While you could technically attempt to substitute the sugars with alternatives like coconut sugar or maple syrup, we generally don’t recommend it for this specific recipe. The combination of brown and granulated sugar plays a critical role in the cookies’ texture, spread, and overall structure. Brown sugar, being acidic, is also necessary to activate the baking soda, which contributes to the cookies’ lift and tenderness. Altering the sugar can significantly affect the final outcome, potentially leading to cookies with a different texture or excessive spreading.
Yes, these robust cookies generally ship well, making them perfect for sending holiday cheer! To ensure they arrive in the best condition, omit any chocolate coating, which could melt during transit. For optimal freshness, ship the cookies on the same day you bake them. Package them securely in airtight cellophane bags or a sturdy cookie tin, ensuring they are packed tightly to prevent movement and breakage. Place the wrapped cookies within a larger, well-padded mailing box, and remember to label the box clearly with “FRAGILE” on the top to encourage careful handling.
Expert Tips for Perfect Vegan Chocolate Peppermint Cookies
- Consider Larger Cookies: If you prefer generously sized cookies, feel free to use a larger cookie scoop (e.g., 2-tablespoon size). Just remember to increase the baking time by several minutes, keeping an eye on them until the edges are set and the centers are slightly soft.
- Mix and Match Vegan Chocolate: For an intriguing blend of textures and even deeper chocolate flavor, combine different types of vegan chocolate. Use a mix of vegan chocolate chips, larger chocolate chunks, or even a finely chopped vegan chocolate bar. If you can find a peppermint-flavored vegan chocolate bar, chopping it up and adding it will amplify the minty goodness!
- Invest in High-Quality Chocolate: The quality of your chocolate truly makes a difference in the final taste of these double chocolate chip mint cookies. While budget-friendly options work, if your budget allows, opt for premium vegan chocolate brands. Higher quality chocolate often melts more smoothly and provides a richer, more nuanced flavor.
- Thoughtful Gifting: These festive cookies make wonderful edible gifts. Arrange a few in a decorative cookie tin, or place them in elegant cellophane gift bags tied with a festive ribbon and a personalized tag. For shipping instructions, please refer to the FAQs section above for detailed guidance.
- Don’t Overmix the Dough: This is a golden rule for most cookies! Overmixing activates the gluten in the flour too much, which can lead to tough, dense cookies instead of the desired soft and chewy texture. Mix just until the ingredients are combined.
- Proper Cooling is Key: Resist the urge to move the cookies too soon after baking. Letting them cool on the baking sheet for 10-15 minutes allows them to firm up and continue baking slightly from residual heat, ensuring they don’t break when transferred and achieve the perfect chewiness.
- Measuring Flour Accurately: For consistent results, measure your flour by weighing it (if you have a kitchen scale) or by using the “spoon and level” method. Spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour and dry cookies.
Prepare Ahead & Smart Storage Solutions
Planning is key, especially during busy holiday periods! Fortunately, these double chocolate chip peppermint cookies are very versatile when it comes to making them ahead and storing them:
If you wish to prepare the cookie dough in advance, you have a couple of excellent options. You can either prepare the dough as instructed, then wrap it tightly in plastic wrap and store it in the refrigerator overnight. This allows the flavors to meld beautifully and often results in an even chewier cookie. Alternatively, for a longer-term solution, scoop the raw cookie dough onto your baking tray, flash freeze the individual cookie balls for about 30 minutes until solid, then transfer them to a freezer-safe Ziplock bag or Stasher bag. These frozen dough balls can be stored in the freezer for up to 3 months!
When you’re ready to bake, simply place the frozen cookie dough balls directly onto your prepared baking sheet and bake from frozen. You’ll likely need to add an extra couple of minutes (or so) to the suggested baking time, but no need to thaw them first!
To store your freshly baked chocolate chip mint cookies, ensure they have cooled completely on a wire rack first. Once cooled, transfer them to an airtight container. They will remain wonderfully fresh at room temperature for up to 5 days. If you prefer, or for extended freshness, you can store them in the refrigerator for up to 7 days. For even longer storage, these baked cookies freeze exceptionally well! Place them in a single layer in an airtight freezer-safe container or bag, separating layers with parchment paper if stacking. They can be stored in the freezer for up to 3 months. When you’re ready for a treat, simply thaw them at room temperature for a few minutes before eating (a perfect quick indulgence!). For an extra warm and gooey experience, you can even microwave a frozen or refrigerated cookie for a few seconds.
Double Chocolate Chip Peppermint Cookies Recipe
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 24 cookies
These double chocolate chip peppermint cookies are soft, chewy, and perfect for the holidays! Packed with cocoa powder, chocolate chips, and peppermint extract, these mint-chocolate cookies truly embody the festive flavor and require just 15 minutes of hands-on prep! Plus, they’re dairy-free, egg-free, and vegan!
Print Recipe
Equipment
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Large Mixing Bowl
- Whisk
Ingredients
- 1 tablespoon ground flax seeds
- 2 ½ tablespoons warm water
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup room temperature vegan butter
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- 2 ¼ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, beat together the ground flax meal and warm water for 1 minute. Place this mixture in the refrigerator for 5 minutes to thicken.
- In a large bowl, cream together the brown sugar, granulated sugar, and room temperature vegan butter until light and fluffy.
- Mix in the vanilla extract, peppermint extract, and the prepared flax mixture. Then, gradually add the baking soda, all-purpose flour, cocoa powder, and salt. Mix until just combined and smooth. Be careful not to overmix the dough.
- Using a spoon or spatula, gently stir in the vegan chocolate chips until evenly distributed.
- Scoop tablespoons of dough onto a lightly oiled or parchment paper-lined baking sheet, leaving about an inch of space between each cookie.
- Bake for 10 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the tray for at least 15 minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Notes & Variations
This recipe is highly adaptable! Consider these variations:
- Instant Coffee: Add ½ tbsp instant coffee or a smaller amount of espresso powder to deepen the chocolate flavor.
- Crushed Candy Canes: Sprinkle crushed candy canes on top before or after baking for extra minty crunch and festive flair.
- Mini Vegan Marshmallows: For ‘hot chocolate’ cookies, add 2-3 mini vegan marshmallows to the top a few minutes before baking ends.
- Vegan Chocolate Coating: Dip cooled cookies halfway into melted vegan chocolate mixed with a touch of coconut oil for a gourmet touch. Add sprinkles or more crushed peppermint for decoration.
Nutrition Information (per cookie)
Calories: 179 kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 3 g
Trans Fat: 1 g
Sodium: 137 mg
Potassium: 24 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 1 IU
Calcium: 15 mg
Iron: 1 mg
Additional Recipe Information
- Author: Toni Okamoto
- Course: Dessert, Snack
- Cuisine: American
- Method: Oven Baked
- Diet: Vegan
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