Amazing Vegan Chocolate Peppermint Cookies
Amazing Vegan Chocolate Peppermint Cookies- a delicious combination of chocolate and peppermint. No one will be able to tell they’re vegan!
These chocolate peppermint cookies festive, fun, and the taste is out-of-this-world! They’re foolproof to bake and they only require one bowl to mix the ingredients.
Rather than crush whole candy canes, which is time-consuming and messy, I use the already crushed version, like this one. Instead of regular chocolate chips, I use these vegan mini chips.
Amazing Vegan Chocolate Peppermint Cookies
These cookies have a soft texture that tastes similar to a brownie. The peppermint flavor is achieved by using both peppermint extract and crushed candy canes. If you’re worried that the candy canes will be too crunchy in the cookie, they’re not! They soften up when baked so the cookie has no crunchy texture.
Begin by preheating the oven to 350 degrees and lining a baking sheet with parchment paper. In a large bowl, add the melted vegan butter and sugar and whisk together. Add the almond milk, vanilla extract, peppermint extract, and cornstarch and whisk together until well combined. Add the flour, cocoa powder, baking soda, and salt. Stir well. The dough will be very thick. Add the vegan mini chips and crushed peppermint. Mix well.
Scoop one tablespoon of dough and roll it into a ball using your hands. Add more crushed candy canes to the top and flatten the ball slightly with the palm of your hand. Bake for 12 minutes. Cookies will seem soft when you take them out of the oven. They firm up as they cool.
This recipes makes approximately one dozen cookies. Store the leftover cookies in a sealed container, but remember, they won’t last long!
Amazing Vegan Chocolate Peppermint Cookies
Ingredients
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 1/4 cup almond milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy chocolate chips or chunks
- 1/2 cup crushed candy cane pieces, plus a little more for topping
Instructions
- Begin by preheating the oven to 350 degrees and lining a baking sheet with parchment paper. In a large bowl, add the melted vegan butter and sugar and whisk together. Add the almond milk, vanilla extract, peppermint extract, and cornstarch and whisk together until well combined. Add the flour, cocoa powder, baking soda, and salt. Stir well. The dough will be very thick. Add the vegan mini chips and crushed peppermint. Mix well.
- Scoop one tablespoon of dough and roll it into a ball using your hands. Add more crushed candy canes to the top and flatten the ball slightly with the palm of your hand. Bake for 12 minutes. Cookies will seem soft when you take them out of the oven. They firm up as they cool.
Looking for more Vegan Christmas Cookie Recipes?
Best Vegan Gingerbread Cookies
Vegan Hot Chocolate Cookie Cups
