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.
Servings: 18 cookies
Calories: 140kcal
Equipment
- 1 electric mixer
- 1 baking tray, lined
- 1 medium mixing bowl
- 2 small bowls
Ingredients
- ¼ cup plant-based milk
- 1 teaspoon white vinegar
- 1 tablespoon ground flaxseed
- 3 tablespoons filtered water
- ¾ cup all-purpose white flour + 2 TBSN
- ½ cup almond flour
- ¼ cup cacao powder
- ¼ teaspoon baking powder
- ¼ cup baking soda
- ½ teaspoon salt
- ¾ cup coconut sugar
- ½ cup coconut oil, melted and slightly cooled
- 1 teaspoon pure peppermint extract
- ½ cup chopped dark chocolate chunks
Instructions
- Note: For best results, chill the cookie dough for 30 minutes to 1 hour before cooking.
- If you are baking immediately and not chilling the dough, preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone mat.
- Mix the vinegar and dairy-free milk in a small bowl and set it aside to thicken.
- Mix the water and ground flax in a small bowl and set it aside to thicken.
- In a medium bowl, combine the white flour, almond flour, cacao powder, baking soda, baking powder, and salt with a whisk until all of the lumps are incorporated. You can sift these ingredients as well.
- 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.
- 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.
- 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.
- 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. *It's the melted chocolate on the top of the cookies that does it for me!
- 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.
Notes
Storage:
These cookies are soft, which makes them irresistible in my opinion. You can leave them on the counter in an airtight container for up to 5 days. Or, store them in the fridge so they harden up a bit and will last about 10 days.
Tips + Modifications:
You can freeze the dough by following these instructions: Use a cookie scoop to make balls of dough with the entire bowl of dough. Place them on a lined plate, spread apart, and freeze them for 24 hours. Next, transfer the balls of dough to a Ziplock freezer bag, use a permanent marker to write baking instructions on the bag, and store the airtight bag in the freezer for up to 2 months. *Note, you will need to increase the baking time by a few minutes if using frozen cookie dough.
If your cookies look a bit underdone when taking them out of the oven, don't worry. They will harden while they cool. You do not want them to brown on top.
For a thicker, more fudgy texture, refrigerate your cookie dough for 20-30 minutes before baking.
To make them gluten-free, replace all-purpose flour with a reliable 1:1 gluten-free baking flour blend.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 541mg | Potassium: 59mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 1mg