Description
These Vegan Chocolate Peppermint Cookies combine rich cocoa and refreshing peppermint for a festive treat. Made without any animal products, they feature a tender, chewy texture from vegan butter and almond milk, accented by vegan chocolate chips and a crunchy crushed candy cane topping. Perfect for the holiday season or any time you crave a decadent yet dairy-free chocolate cookie.
Ingredients
Wet Ingredients
- 1/2 cup vegan butter, slightly softened from a tub*
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 3/4 tsp peppermint extract**
Dry Ingredients
- 1 and 1/4 cups all-purpose flour (or gluten-free baking flour)
- 1/2 cup natural cocoa powder, not dutch-processed***
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins and Toppings
- 1 cup vegan chocolate chips
- 1/3 cup vegan chocolate chips (for melting)
- 2 tsp coconut oil (optional, for melting)
- 1/4 cup crushed candy canes
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, use a handheld electric mixer or stand mixer to cream together the vegan butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes until light and fluffy. Add almond milk, vanilla extract, and peppermint extract, mixing briefly to combine all wet ingredients evenly.
- Add Dry Ingredients: To the wet mixture, sift in the all-purpose flour, natural cocoa powder, baking soda, and salt. Mix until the dry ingredients are fully incorporated and the dough is uniform in texture.
- Incorporate Chocolate Chips: Fold in 1 cup of vegan chocolate chips evenly into the dough to ensure each cookie has melty chocolate bits.
- Scoop Dough: Using a spoon or cookie scoop, form 13 to 15 evenly sized dough balls and place them spaced apart on the prepared baking sheets.
- Bake: Bake cookies on the middle oven rack for 12-13 minutes, one tray at a time. Remove cookies as soon as edges start to set but centers remain slightly soft to keep them chewy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes outside the oven, which helps them set without becoming too firm.
- Melt Chocolate Topping: In a small microwave-safe bowl, combine the remaining 1/3 cup vegan chocolate chips with 2 tsp coconut oil (optional). Microwave for 30 seconds, stir, then microwave another 30 seconds until fully melted and smooth.
- Decorate: Drizzle the melted chocolate over cooled cookies using a spoon or fork. Immediately sprinkle crushed candy canes evenly on top to add crunch and peppermint flavor.
- Set and Serve: Let the chocolate drizzle set at room temperature before serving, or enjoy the cookies immediately for a warm, gooey experience.
Notes
- Using unprocessed natural cocoa powder is key for achieving a rich chocolate flavor without bitterness.
- Peppermint extract quantity can be adjusted to taste, but be cautious as it can be potent.
- If you prefer gluten-free, substitute all-purpose flour with a gluten-free baking flour blend.
- For best texture, do not overbake the cookies; edges should be firm but centers soft.
- Coconut oil helps melt chocolate smoothly, but can be omitted if desired.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
