Double Chocolate Peppermint Cookies (vegan)

These delicious Double Chocolate Peppermint Cookies are loaded with rich chocolate chunks and peppermint extract. They are easy to make, made with wholesome ingredients, and plant-based. 

Are you a holiday baker looking for a simple and healthier cookie recipe? The chocolatey goodness and peppermint flavor make these the most perfect Christmas cookies! If you are looking for the best cookie recipe for the holidays, make these vegan double chocolate peppermint cookies. 

Why These Vegan Chocolate Peppermint Cookies Are So Good

They are irresistible. Nothing pairs better than peppermint and chocolate, am I right? These are the perfect holiday cookies with less guilt. They are rich, decadent, soft, and absolutely mouth-watering. There’s no doubt that this recipe will be your new go-to Christmas cookie recipe.

They are wholesome. This recipe calls for coconut sugar as the sugar source which as you know is not processed and actually has nutrients. It also has no dairy such as butter and eggs—only a handful of simple ingredients in this cookie recipe.

They are easy to make. While you do have the option to place the prepared dough in the fridge to chill, you can simply make these cookies in no time. No complicated steps or sifting is required.

They are great for meal prep. Make these cookies and store them in the fridge or freezer for a healthy sweet treat that keeps on giving all season long. You can also freeze the dough to make another batch later.

They are perfect for a Christmas cookie platter. I love putting a few of these chocolate cookies on cookie platters to give to neighbors and friends this time of year. They are gorgeous, and a great addition to a plate of holiday cookies.

How Are These Cookies Vegan?

You won’t find any dairy in this recipe. We sap out butter for coconut oil and eggs for a flaxegg. There is no milk, cream, or milk chocolate found in these healthier cookies, either. These are perfect for a vegan, dairy-free diet, and a plant-based diet.

Do I Have To Chill The Dough?

No, you do not have to put the prepared cookie dough in the fridge to chill. However, I recommend it. I have baked both versions and I prefer the way the chilled dough cooks. The cookies are fluffier and the texture is slightly better. Even if you can chill the dough for 30 minutes to an hour, it will bake up nicer. 

Why Are Vegan Chocolate Cookies Healthier?

That’s because there is no processed cane sugar, no dairy, and no processed candy pieces in this recipe. While there is white flour, which is processed, this recipe calls for half white flour and half almond flour.

List of Ingredients

White flour: White flour bakes up a little nicer and fluffier which is why you will find a combination of white flour and almond flour in this recipe. 

Almond flour: I love this unprocessed flour variety. It makes baking healthier and I am so thankful. I have not tried it, but I am sure you can swap out almond flour for oat flour if needed.

Coconut sugar: Again, you won’t get a coconut flavor using this sugar. It’s a healthier sugar alternative that works nicely for baking. I typically only use coconut sugar or maple syrup when cooking.

Cacao powder: This is what turns the cookies from vanilla to chocolate. You can use either raw cacao powder or cocoa powder. I always prefer cacao powder for my baking needs.

Baking powder and baking soda: You can’t have a nicely baked cookie without these ingredients. They help balance out all of the ingredients and create the perfect texture.

Plant-based milk: I like to use my homemade coconut, cashew, and almond milk made in my Almond Cow. Choose your favorite dairy-free milk for this recipe. 

Coconut oil: This is the best oil and butter replacement when it comes to baking, in my opinion. You won’t taste a coconut flavor, however. You will want to use slightly melted coconut oil.

White vinegar: You will mix the plant-based milk with vinegar and allow it to sit for a few minutes to thicken up and form curds.

Flax egg: You simply take water and ground flaxseed, mix them together, allow the mixture to thicken, and you’ll have a vegan egg alternative. Pretty amazing, eh? 

Peppermint extract: This is the ingredient that transforms these cookies from plain chocolate to holiday peppermint cookies! I love the addition of peppermint oil to these vegan chocolate peppermint cookies.

Dark chocolate bar: While you can simply use dark chocolate chips or your favorite vegan chocolate chips, I love the texture and look that chocolate chunks bring to these cookies. You take a large dark chocolate bar and use a knife to cut it into small chunks. 

How To Make These Double Chocolate Peppermint Cookies

​Note: I recommend placing the finished dough into the fridge to chill overnight or for at least one hour. 

*If you are skipping the above step, preheat your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or a silicone mat. 

Step one: Mix the vinegar and dairy-free milk in a small bowl and set it aside to thicken.

Step two: Mix the water and ground flax in a small bowl and set it aside it thicken.

Step three: In a medium bowl mix the white flour, almond flour, cacao powder, baking soda, baking powder, and salt with a whisk until all of the chunks are gone. You can sift these ingredients as well. 

Step four: In a large bowl, add the coconut sugar and slightly melted but cooled coconut oil. Use an electric mixer or stand mixer to beat on low until well blended. Next, add the milk mixture, flax egg, and peppermint extract. Beat on low again until fully incorporated. 

Step five: Slowly add the dry ingredients to the bowl of the wet ingredients and continue blending on low speed until fully incorporated. Fold in the chocolate chunks with a spatula or wooden spoon.

Step six: For best results, add plastic wrap to the bowl and place the bowl of dough into the fridge to chill for 30 minutes to an hour or better yet overnight.  

Step seven: When ready to bake, use a medium cookie scoop to make balls of dough. Place them onto the lined cookie sheet spread apart. Optionally add a few additional chocolate chunks to the tops of each ball of dough. *For me it’s the melted chocolate on the top of the cookies that does it for me!  

Step eight: Bake at 350 degrees Fahrenheit for 8-10 minutes. For me 9 minutes was perfect. Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes and then transfer them to a cooling rack until they become room temperature. 

How To Store These Vegan Chocolate Cookies

These cookies are soft, which makes them irresistible in my opinion. You can leave them on the counter in an airtight container for 5-6 days or store them in the fridge for up to 10 days. I prefer to keep them in the fridge to hold them together nicely. 

You Can Freeze The Dough For Later

Yes! Use a cookie scoop to make balls of dough with the entire mixture. Place them apart on a plate lined with parchment paper and into the freezer for 24 hours or so. Next, transfer them to a freezer bag, write the baking instructions on the bag with a permanent marker, and place them into the freezer for up to two months. Note: The cookies will need a few additional minutes to bake if using frozen cookie dough.

Tips + Modifications

Okay, the rule of thumb is to always slightly underbake your cookies because as they cool on the baking sheet they will continue to cook. In other words, if your cookies look a tad bit underdone, you’re in good shape. If they are browning, you’ve probably overcooked them.

You’ve Got To Try These Other Delicious Vegan Holiday Cookies

These white chocolate cranberry oatmeal cookies are dairy-free, simple to make, and hands down the best cookies ever. It features macadamia nuts which give them the ideal crunch. You are going to love this holiday version of the popular oatmeal cookie recipe!

These healthy peanut butter cup cookies are vegan, simple, and without refined sugar. They taste delicious like the original peanut butter blossom but are healthier. Get in the holiday spirit with these melt-in-your-mouth and easy-to-make holiday cookies.

These soft and chewy vegan peanut butter sugar cookies will be your new favorite healthy dessert recipe. You can make them in one bowl with wholesome and simple ingredients. Just one bite of these vegan peanut butter sugar cookies and you’ll be hooked.

Enjoy!

XOXO

Michelle