These vegan chocolate peppermint cookies are full of chocolate chips and peppermint taste! Topped with melted chocolate and crushed sweet canes for essentially the most scrumptious Christmas cookies ever.
In case you’re like us and love the mix of chocolate and peppermint, these vegan chocolate peppermint cookies will probably be your new favourite go-to vacation cookies.
To be sincere, these cookies are so good, you’ll be making all of them yr spherical!
These vegan chocolate peppermint cookies are tremendous enjoyable and simple to make. We took some inspiration from our vegan chocolate cookies recipe and added peppermint extract as a substitute of vanilla.
Then to high all of it off, we dipped the cookies in peppermint-flavored melted chocolate and sprinkled on some crushed sweet canes. Scrumptious!
Serve these delectable treats as dessert at your subsequent potluck or you’ll be able to even get pleasure from them as a snack. They’re an enormous crowd pleaser and everybody will need extra after the primary chew.
In case you’d like easier and scrumptious peppermint recipes, attempt our vegan peppermint fudge, vegan peppermint patties or vegan peppermint bark.
Recipe Components
Components Notes
Chocolate chips or chunks. You should use vegan chocolate chunks (chopped-up vegan chocolate) as a substitute of vegan chocolate chips. We used vegan chocolate chunks for melting and vegan chocolate chips to combine within the batter.
Soy milk. Relying on the model of vegan butter you utilize, you might want 1 or 2 extra tablespoons of soy (or different non-dairy) milk. However be affected person with every addition of soy milk; stir properly and see should you want extra. It’s imagined to be a really thick, crumbly cookie dough. However should you attempt rolling a piece right into a ball and it simply gained’t maintain collectively, you’ll want a bit of extra.
Melted chocolate dip and crushed peppermint topping. That is fully non-obligatory however really helpful. It makes these cookies look tremendous festive and provides some further texture!
Tips on how to make vegan chocolate peppermint cookies
You’ll find full directions and measurements within the recipe card on the backside of the put up. This can be a abstract of the method to associate with the method pictures.
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Put aside.
- To the bowl of your stand mixer, add vegan butter and white and brown sugar and cream collectively till clean.
- Add peppermint extract and beat in.
- In a separate bowl, sift the all-purpose flour and cocoa powder after which combine within the baking soda and salt. Combine collectively till mixed.
- Pour the dry components into the moist and blend in by hand till crumbly.
- Add the soy milk or different non-dairy milk and blend it right into a thick cookie dough.
- Add the chocolate chips and fold them in.
- Roll the dough into balls and house them evenly over two parchment-lined baking sheets. Goal to get 20 cookies from the batch, 10 cookies per baking sheet.
- Bake for 10 minutes. If the cookies are nonetheless very puffy after they come out of the oven, then you’ll be able to gently flatten them with a fork whereas they’re nonetheless tender and heat.
- Permit them to chill and agency up straight on the tray.
- When the cookies have cooled down utterly, put together the topping. Add the chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals bringing it out to stir each 30 seconds till melted and clean.
- Add peppermint extract and blend in till clean.
- Dip the cookies within the melted chocolate and place them again onto the parchment-lined baking sheet. Sprinkle crushed sweet canes onto the melted chocolate.
- Place the trays within the fridge for five minutes to set.
Baker’s suggestions
Unfold the cookies over two trays. This prevents them from baking collectively and needing to be separated.
Bake the cookies one tray at a time. Bake one tray of cookies, after which when that’s completed, bake the second tray of cookies. Don’t bake each trays directly, or they are going to bake inconsistently.
Flatten your cookies with a fork if they’re puffy. Generally these cookies have a dome after they come out of the oven. If this occurs, you’ll be able to flatten them gently with a fork to flatten them out.
Vegan Chocolate Peppermint Cookies FAQ
We’ve solely examined the vegan chocolate peppermint cookies with peppermint extract. Nevertheless, should you can’t discover peppermint extract you should utilize peppermint oil, however be sure that it’s edible. For 1 teaspoon of peppermint extract, substitute ¼ teaspoon of peppermint oil.
We haven’t tried these vegan cookies as gluten free but. Nevertheless, a useful tip is to make use of a gluten free all function flour mix instead in the identical quantity as proven on the recipe card.
Storing and Freezing
Hold the cookies saved in an hermetic container at room temperature and revel in inside every week. They will also be saved within the fridge.
They’re freezer pleasant for 3 months. Thaw in a single day within the fridge. You may also freeze the cookie dough balls for as much as 3 months earlier than baking, after which you’ll be able to bake them straight from frozen. Permit an additional couple of minutes of bake time to account for them being frozen to start out with.
Extra Vegan Christmas Cookie Recipes
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Vegan Chocolate Peppermint Cookies
These vegan chocolate peppermint cookies are full of chocolate chips and peppermint taste! Topped with melted chocolate and crushed sweet canes.
Servings: 20
Energy: 194kcal
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Directions
-
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Put aside.
-
To the bowl of your stand mixer, add vegan butter and white and brown sugar and cream collectively.
-
Add peppermint extract and beat in.
-
In a separate bowl, sift the all-purpose flour and cocoa powder after which combine within the baking soda and salt. Combine collectively till mixed.
-
Pour the dry components into the moist and blend in by hand till crumbly.
-
Add the soy milk or different non-dairy milk and blend it right into a thick cookie dough.
-
Add the chocolate chips and fold them in.
-
Roll the dough into balls and house them evenly over two parchment-lined baking sheets. Goal to get 20 cookies from the batch, 10 cookies per baking sheet.
-
Bake for 10 minutes. If the cookies are nonetheless very puffy after they come out of the oven, then you’ll be able to gently flatten them with a fork whereas they’re nonetheless tender and heat.
-
Permit to chill and agency up straight on the tray.
-
When the cookies have cooled down utterly, put together the topping. Add the chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals bringing it out to stir each 30 seconds till melted and clean.
-
Add peppermint extract and blend in till clean.
-
Dip the cookies within the melted chocolate and place them again onto the parchment-lined baking sheet. Sprinkle crushed sweet canes onto the melted chocolate.
-
Place the trays within the fridge for five minutes to set.
Notes
- Chocolate chips or chunks. You should use vegan chocolate chunks (chopped-up vegan chocolate) as a substitute of chocolate chips. We used chocolate chunks for melting and chocolate chips to combine within the batter.
- Peppermint extract or peppermint oil? We discover that peppermint extract works greatest on this recipe. However should you can’t discover peppermint extract you’ll be able to substitute with peppermint oil, however be sure that it’s edible. For 1 teaspoon of peppermint extract, substitute ¼ teaspoon of peppermint oil.
- Soy milk. Relying on the model of vegan butter you utilize, you might want 1 or 2 extra tablespoons of soy (or different non-dairy) milk. However be affected person with every addition of soy milk; stir properly and see should you want extra. It’s imagined to be a really thick, crumbly cookie dough. However should you attempt rolling a piece right into a ball and it simply gained’t maintain collectively, you’ll want a bit of extra.
- If the cookies don’t unfold: In case you peep into your oven at 10 minutes and see that your cookies haven’t unfold very a lot, you’ll be able to bake for a few minutes longer. However even when they’re fairly puffy on the highest, that is nonetheless advantageous, and you’ll press them down gently with a fork as quickly as they arrive out of the oven nonetheless heat and tender.
- Gluten free: We haven’t tried these vegan cookies as gluten-free but. Nevertheless, a useful tip is to make use of a gluten free all function flour mix instead in the identical quantity as proven on the recipe card.
- Storing: Hold your cookies saved in a coated container at room temperature, lasting as much as every week. You may also retailer them within the fridge (coated).
- Freezing: They’re freezer-friendly for as much as 3 months. Thaw them within the fridge and convey them to room temperature on the counter earlier than serving.
Diet
Energy: 194kcal | Carbohydrates: 27g | Protein: 2g | Fats: 10g | Saturated Fats: 5g | Sodium: 123mg | Fiber: 2g | Sugar: 19g
