Vegan chocolate peppermint cookies are one of the BEST holiday desserts! These double chocolate cookies are soft, chewy, rich, and flavored with a hint of peppermint extract. They’re loaded with chocolate chips, then topped with melted chocolate and crunchy bits of crushed candy canes. The easy recipe is gluten-free friendly, made with one bowl, and ready in 30 minutes. Everyone loves these classic Christmas cookies!
‘Tis the season for Christmas cookies! I am so excited to bring you one of my favorite holiday desserts: vegan chocolate peppermint cookies. There’s a lot going on at once here, but it all comes together in one delicious winter treat. And it tastes JUST like Christmastime. 🙂
Imagine a soft and chewy double chocolate cookie loaded with chocolate chips, crunchy bits of candy canes, a whole lotta cocoa, and a hint of peppermint extract. They are gooey, rich, sweet, minty, and a little bit sticky due to the candy canes on top. Pair ’em with Vegan Hot Chocolate and you are guaranteed to be Santa’s favorite stop this Christmas!
These chocolate peppermint cookies are:
- Vegan, dairy-free, and can be gluten-free
- Soft and chewy with crunchy bits of candy cane on top
- An easy one bowl cookie recipe
- Rich and chocolatey with a hint of peppermint flavor
- Made in 30 minutes with pantry staples
- Perfect for Christmas, gifting, and holiday parties!
Ingredients for these vegan Christmas cookies
- Flour: These classic Christmas cookies are made with all-purpose flour, otherwise known as plain flour. If you follow a gluten-free diet, replace it with a 1:1 gluten-free baking flour (such as the Bob’s Red Mill brand).
- Cocoa: Natural cocoa powder should be used instead of dutch-processed cocoa powder. Pro tip: Hershey’s regular cocoa powder is the natural variety!
- Vegan butter: Vegan butter from a tub is superior to vegan butter sticks. You can still use stick butter, but I highly suggest tub butter for the best results.
- Sugar: We’ll use a combination of brown sugar and granulated sugar to sweeten the cookies. They are both required for a sweet, chewy, and moist texture.
- Chocolate chips: Chocolate chips are not only packed inside the peppermint cookies, but they are also melted and drizzled on top.
- Almond milk: Almond milk adds moisture. If you only have another variety of plant-based milk at home, feel free to use that kind instead. You will get similar results using any nut milk.
- Vanilla extract: A dash of vanilla provides a warm, sweet flavor.
- Peppermint extract: This extract has an intense flavor, so only about ½ to 1 teaspoon is needed. I recommend using ¾ teaspoon.
- Candy canes: Crushed candy canes provide a sticky-sweet crunch, extra peppermint flavor, and a festive Christmas appearance. Be sure to stick with traditional peppermint candy canes instead of the unique or fruity-flavored ones.
- Baking soda: Baking soda reacts with natural cocoa powder to help the cookies rise while baking.
- Salt: A pinch of salt is needed to balance the sweet candy canes and rich chocolate flavors.
How to make vegan chocolate peppermint cookies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Next, add vegan butter, granulated sugar, and light brown sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugars together until light and fluffy (about 2 minutes on medium speed). Then, add almond milk, vanilla extract, and peppermint extract. Cream together once more just to combine.
After, add the flour, cocoa, cornstarch, baking soda, and salt to the bowl. Mix together just until the flour is evenly incorporated. Toss in the chocolate chips and combine.
Scoop the cookie dough and roll into 13-15 balls, then transfer to the baking sheets. Bake the cookies on the middle rack in the oven, one tray at a time, for 12-13 minutes. Remove cookies from the oven when the edges are beginning to firm but the center appears slightly underbaked. The cookies will de-puff and firm up while cooling on the baking sheets outside of the oven.
Lastly, add the chocolate chips and coconut oil to a small bowl. Microwave for 30 seconds, stir together, then microwave for an additional 30 seconds. Drizzle the melted chocolate over the cookies, then sprinkle crushed candy canes on top. Enjoy!
Tips for perfecting this Christmas dessert
Use natural cocoa powder. Make sure you are using traditional cocoa (instead of dutch process cocoa) for these vegan chocolate peppermint cookies. How do you know which variety you are using? Check the ingredients label! If the ingredients list “dutch processed cocoa” or “cocoa processed with alkali,” it is incorrect. The label should simply list “cocoa” instead. You can read more about this in my Vegan Double Chocolate Chip Cookies post.
Use vegan tub butter. When it comes to baking cookies, I always recommend using vegan butter from a tub instead of vegan butter sticks. You can still create this cookie recipe with stick butter, but tub butter provides the best results!
Check the peppermint extract. You can find both peppermint extract and peppermint flavor in the grocery store. The former is much stronger than the latter. Therefore, if you are using peppermint flavoring, I recommend increasing the amount to 1 + ½ teaspoons.
Measure the flour correctly. It is important to accurately measure the flour when baking cookies. Too much flour will lead to cakey cookies, while too little flour will cause them to spread thin. Flour should be gently spooned into the measuring cup, then leveled off with a flat object (such as the back of a knife). Do not scoop or pack flour into the measuring cup.
Bake cookies on the middle rack. Cookies bake *perfectly* on the middle rack, while the upper and lower racks tend to cause uneven baking. I suggest baking these chocolate peppermint cookies on sheet at a time for this reason.
Cookies are done while they still appear underbaked. In order to achieve a soft and chewy texture, remove the cookies while the edges begin to firm but the center appears underbaked. The cookies will de-puff and firm up while cooling on the baking sheet.
How to store these vegan holiday cookies
Store the cookies inside a tightly sealed container in order to keep them fresh. For the best cookie experience, they should be enjoyed within 3 days of baking. However, for long-term storage, you can place them inside the freezer.
If you choose to freeze these chocolate peppermint cookies, I recommend placing a piece of parchment paper between each cookie. This prevents them from sticking together once frozen. Frozen cookies last for up to 3 months.
More vegan Christmas cookies
More vegan desserts for Christmas
- Frosted Gingerbread Cookie Bars (Vegan)
- Chocolate Gingerbread Truffles
- Peppermint Mocha Donuts
- No-Bake Pecan Pie Bars (Vegan, Gluten-Free)
If you try these Vegan Chocolate Peppermint Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Vegan chocolate peppermint cookies are perfect for Christmas! These double chocolate cookies are flavored with a hint of peppermint extract, cocoa, chocolate chips, and crushed candy canes. They’re easy to make, made with one bowl, and ready in 30 minutes. Everyone loves these vegan holiday cookies! #vegancookies #peppermint #christmascookies #cookies #holidaydesserts #christmasdesserts #christmasrecipes #holidaybaking #candycanes #vegandessert
Chocolate Peppermint Cookies
- ½ cup vegan butter, slightly softened from a tub*
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ cup almond milk
- 2 tsp vanilla extract
- ¾ tsp peppermint extract**
- 1 and ¼ cups all-purpose flour (or GF baking flour)
- ½ cup natural cocoa powder, not dutch-processed***
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegan chocolate chips
- ⅓ cup vegan chocolate chips
- 2 tsp coconut oil (optional)
- ¼ cup crushed candy canes
- Prep: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Wet ingredients: In a large bowl, add vegan butter, granulated sugar, and light brown sugar. Using a handheld electric mixer or a stand mixer, cream the butter and sugar together until light and fluffy (about 2 minutes on medium speed). Add almond milk, vanilla extract, and peppermint extract to the bowl. Cream together once more just to combine.
- Dry ingredients: Add all-purpose flour, cocoa powder, baking soda, and salt to the bowl. Mix together until the flour is evenly incorporated. Add chocolate chips and mix together again.
- Scoop and bake: Scoop the cookie dough and roll into 13-15 balls, then transfer to the baking sheets. Bake the cookies on the middle rack in the oven, one tray at a time, for 12-13 minutes. Remove cookies from the oven when the edges begin to firm but the center appears slightly underbaked. Let cookies cool for 5 minutes on the baking sheet outside of the oven.
- Decorate: Add chocolate chips and coconut oil to a small bowl. Microwave for 30 seconds, stir together, then microwave for an additional 30 seconds. Drizzle melted chocolate over the cookies. Sprinkle crushed candy canes on top. Rest cookies until the chocolate sets or enjoy immediately!
- *Vegan Butter: When it comes to baking cookies, I always recommend using vegan butter from a tub instead of vegan butter sticks. You can still create this cookie recipe with stick butter, but tub butter provides the best results.
- **Peppermint Extract: If you are using peppermint flavor instead of peppermint extract, increase to 1 + ½ teaspoons.
- **Cocoa powder: Be sure to use regular cocoa powder. If the ingredient label says “dutch processed cocoa” or “cocoa processed with alkali” it is incorrect. The ingredients should simply list “cocoa” instead.
- Serving Size: 1 cookie
- Calories: 255
- Sugar: 24g
- Fat: 11.5g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Protein: 3g
Keywords: vegan chocolate peppermint cookies, vegan christmas cookies
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