Vegan Peppermint Chocolate Cookies: Easy Holiday Recipe

Craving a Festive Treat That’s Also Vegan? Look No Further!

Imagine sinking your teeth into a perfectly chewy, chocolatey cookie bursting with refreshing peppermint flavor. Sounds dreamy, right? Well, these Vegan Peppermint Chocolate Cookies are not only a dream come true but also incredibly easy to make and sure to impress everyone, regardless of their dietary preferences. Get ready for a holiday cookie experience that’s both delicious and cruelty-free!

Why You’ll Love It

• The perfect balance of rich chocolate and cool peppermint.
• Amazingly chewy texture with slightly crispy edges.
• Super simple to make with minimal ingredients and equipment.
• Ideal for holiday gatherings, cookie exchanges, or a sweet treat any day.
• Completely vegan, so everyone can indulge!

What Makes This Recipe Unique?

What sets these cookies apart is the combination of dark cocoa powder for an intense chocolate flavor and the use of peppermint extract for that quintessential holiday zing. We’re not relying on overly processed ingredients or complicated techniques. This recipe focuses on simplicity and quality, allowing the natural flavors of the chocolate and peppermint to truly shine through. Plus, the careful balance of wet and dry ingredients ensures a perfect chewy texture every time – no dry, crumbly cookies here!

Ingredient List

• 1 cup (225g) Vegan Butter, softened
• ¾ cup (150g) Granulated Sugar
• ½ cup (100g) Brown Sugar, packed
• 2 teaspoons Vanilla Extract
• 1 teaspoon Peppermint Extract (This is the key to that festive flavor!)
• 1 ½ tablespoons Flax Meal mixed with 4 ½ tablespoons Warm Water (Flax Egg)
• 2 ½ cups (300g) All-Purpose Flour
• ¾ cup (75g) Unsweetened Cocoa Powder (For that rich chocolate taste.)
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup (170g) Vegan Chocolate Chips
• ½ cup (50g) crushed Peppermint Candies, optional

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the vanilla extract, peppermint extract, and flax egg to the bowl. Mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in the vegan chocolate chips and crushed peppermint candies (if using).
7. Roll the dough into 1.5 inch balls and place them on the prepared baking sheet, leaving a little space between each.
8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Feel free to get creative with toppings! Here are some ideas:

• Drizzle with melted vegan white chocolate.
• Sprinkle with extra crushed peppermint candies after baking.
• Add a pinch of sea salt on top for a sweet and salty twist.
• Dip half of each cookie in melted vegan chocolate and sprinkle with toppings.

Expert Tips

• Make sure your vegan butter is truly softened for the best creaming results.
• Don’t overmix the dough; mix until just combined to avoid tough cookies.
• Use high-quality cocoa powder for a richer chocolate flavor.
• For a chewier cookie, underbake them slightly. They will continue to set as they cool.
• If you don’t have peppermint extract, you can use peppermint oil, but be cautious as it’s very potent. Start with just a few drops.

Frequently Asked Questions (FAQs)

• Can I substitute the flax egg? Yes, you can use 1/4 cup of unsweetened applesauce as an alternative.
• Can I use a different type of sugar? You can replace the granulated sugar with another sweetener, but keep in mind it might change the texture.
• How should I store the cookies? Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
• Can I make the dough ahead of time? Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just let it come to room temperature before baking.
• Are there any other extracts I could add? Yes, a touch of almond or hazelnut extract can add a delicious complexity to the flavor.

Variations and Customization Options

Want to personalize your cookies even more? Try these variations:

• Double Chocolate Peppermint: Add extra cocoa powder and melt vegan chocolate into the dough.
• Peppermint Bark Cookies: Swirl melted vegan white and dark chocolate on top and sprinkle with crushed peppermint candies.
• Mint Chocolate Chip: Use mint flavored vegan chocolate chips.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.

Serving Suggestions

These cookies are delightful on their own with a glass of cold plant-based milk or a warm cup of coffee or tea. They’re also perfect for gifting, holiday cookie platters, or as a simple, comforting treat to enjoy anytime. A small stack of these also make a great simple dessert for any vegan meal.

Conclusion

These Vegan Peppermint Chocolate Cookies are more than just a recipe – they’re a taste of holiday magic. They’re easy to make, incredibly delicious, and suitable for everyone to enjoy. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these festive treats. Don’t forget to share your creations and tag us in your photos! Subscribe to our newsletter for more delicious vegan recipes.