Indulge in the ultimate festive treat with these incredibly rich, fudgy, and utterly delightful vegan chocolate peppermint cookies. Combining the timeless pairing of deep chocolate and refreshing peppermint, these cookies are not just a dessert, but a holiday experience waiting to happen. Perfect for sharing with loved ones, gifting, or simply savoring a moment of pure bliss, these plant-based cookies capture the essence of Christmas in every bite. Their irresistibly chewy texture and vibrant peppermint kick make them a standout addition to any holiday cookie platter or a cozy winter evening treat.
About These Irresistible Vegan Chocolate Peppermint Cookies
These easy-to-make peppermint cookies boast an exceptionally rich and fudgy texture that’s simply divine. Crafted with simplicity in mind, the entire process comes together effortlessly in just one bowl, making them a stress-free addition to your busy holiday schedule. If you’re a fan of the classic chocolate and peppermint combination, you’re in for a real treat. Beyond these cookies, you might also enjoy our No-Bake Vegan Peppermint Brownies for another delightful minty chocolate fix.
This recipe is designed to yield a small batch of approximately 10 cookies, making it ideal for smaller households, intimate gatherings, or when you just crave a handful of freshly baked treats. The cookies store wonderfully, retaining their exquisite taste and texture for days. However, their versatility shines as they can easily be doubled or even tripled to accommodate larger festive celebrations, holiday parties, or as thoughtful, homemade gifts for friends and family. Imagine the joy of presenting a box of these beautifully adorned, naturally sweetened cookies!
For those looking to expand their holiday cookie repertoire, be sure to explore more of our festive vegan creations. Don’t miss out on our beloved vegan Thin Mint cookies, delectable vegan chocolate snowballs, the charming vegan pecan snowballs, bright and zesty lemon shortbread cookies, and our inclusive vegan and gluten-free thumbprint cookies. Each recipe offers a unique flavor profile, ensuring there’s a perfect vegan treat for every taste bud this season.
Key Ingredients for Perfect Peppermint Fudge Cookies
Crafting these extraordinary cookies begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and some helpful tips for substitutions and variations:
- Coconut Oil: This serves as our primary fat, contributing to the fudgy texture. While any type works, opt for *refined coconut oil* if you prefer a neutral flavor profile, as unrefined coconut oil retains a distinct coconut aroma. For those without coconut oil, melted vegan butter can be a fantastic 1:1 substitute, offering a similar richness.
- Sugar: We use white granulated sugar to provide sweetness and structure. Organic cane sugar is our preferred choice, often being processed without bone char, making it a truly vegan option. Regular white table sugar works perfectly too; just ensure it’s certified vegan if you’re strict about sourcing.
- Applesauce: Unsweetened applesauce is a vegan baking hero! It acts as an egg replacer, adding moisture, binding the ingredients, and helping to achieve that wonderfully soft, fudgy interior. It’s crucial to use it at *room temperature* to prevent the melted coconut oil from solidifying upon contact, which can lead to a lumpy batter. While sweetened applesauce can be used in a pinch, be aware that it will increase the overall sugar content and sweetness of your cookies.
- Plant-Based Milk: Any plant-based milk will work beautifully in this recipe. We recommend almond or cashew milk due to their mild, neutral flavors that won’t overpower the chocolate and peppermint notes. Oat milk or soy milk are also excellent choices, providing a creamy consistency to the batter.
- Peppermint Extract: This is where the holiday magic truly happens! We love Simply Organic Peppermint Flavor for its authentic, fresh, and potent minty taste. A little goes a long way, so measure carefully. If that specific brand isn’t available, any high-quality peppermint extract will deliver the desired refreshing kick. Ensure you’re using extract, not peppermint oil, as oils are much more concentrated.
- All-Purpose Flour: The foundation of our cookie structure. Standard all-purpose flour provides the perfect balance for a chewy yet tender cookie. For those following a gluten-free diet, a 1:1 gluten-free baking flour blend (one that typically contains xanthan gum) can be successfully substituted. Brands like Bob’s Red Mill or King Arthur’s Measure for Measure are excellent choices.
- Cocoa Powder: To achieve that deep, rich chocolate flavor and a beautiful dark hue, we highly recommend using dark cocoa powder, often Dutch-processed. If dark cocoa isn’t available, natural cocoa powder or even raw cacao powder will work, though the color and intensity of the chocolate flavor may vary slightly.
- Vegan Chocolate Chips: What’s a chocolate cookie without chocolate chips? We prefer Enjoy Life Mini Chocolate Chips for their perfect size and reliable dairy-free certification. However, any variety of your favorite vegan chocolate chips, or even finely chopped dark chocolate (ensuring it’s dairy-free), will melt into gooey pockets of deliciousness throughout the cookies.
This section highlights the main ingredients. For a complete list with precise measurements and comprehensive instructions, please refer to the detailed recipe card located at the end of this post.
Easy Step-by-Step Guide to Baking
Get ready to whip up a batch of these sensational vegan chocolate peppermint cookies! Follow these simple instructions for a smooth and enjoyable baking experience:
Step 1. Prepare Your Wet Ingredients: In a spacious mixing bowl, combine the unsweetened applesauce (at room temperature), melted coconut oil, granulated sugar, peppermint extract, vanilla extract, and plant-based milk. Whisk these ingredients vigorously for at least 30 seconds until they are thoroughly combined and create a smooth, emulsified mixture. Ensuring your applesauce is at room temperature is critical; cold applesauce will cause the melted coconut oil to harden and clump, making it difficult to achieve a uniform batter.
Step 2. Incorporate Dry Ingredients and Chocolate Chips: To the wet mixture, add the all-purpose flour, cocoa powder, baking soda, and salt. Mix gently until all the dry ingredients are just incorporated into the wet, forming a thick, rich chocolate batter. Be careful not to overmix, as this can lead to tough cookies. Once the batter is smooth, gently fold in the vegan chocolate chips until they are evenly distributed throughout. This ensures every bite is loaded with chocolatey goodness.
Step 3. Form and Shape Your Cookies: Using a heaping cookie scoop (roughly 2 tablespoons per cookie), portion out the dough to create 10 equal-sized cookies. Place them onto your prepared baking tray, lined with parchment paper. Once on the tray, gently use your fingers to slightly flatten each cookie and shape it into a neat circle. This helps them bake evenly and achieve that perfect cookie shape.
Step 4. Bake and Prepare Topping: Bake the cookies in your preheated oven at 350°F (175°C) for 12 minutes. While the cookies are baking, it’s time to prepare your festive topping. Place a few chunks of candy cane into a small, sturdy bag (a ziplock bag works well) and use a heavy object to smash them into small, crushed pieces. A pepper mill, a small hammer, or even the bottom of a heavy mug will do the trick!
Step 5. Decorate and Cool: As soon as the cookies emerge from the oven, immediately sprinkle the crushed candy canes generously over the top of each cookie. Gently press them in slightly with your fingers to ensure they adhere well to the warm, soft surface. They might appear slightly underdone at this stage, but resist the urge to move them! Allow the cookies to cool on the baking tray for at least 5 minutes. This crucial cooling period allows them to firm up beautifully and achieve their perfect fudgy texture. After 5 minutes, carefully transfer them to a wire cooling rack to cool completely. Enjoy your homemade, festive masterpiece!
Once fully cooled, these cookies are ready to be devoured! Each bite offers a delightful balance of rich chocolate and refreshing peppermint, making them an ideal treat for any occasion, especially during the festive season.
Tips for Perfect Vegan Peppermint Cookies
Achieving bakery-quality vegan chocolate peppermint cookies is easier than you think with a few key considerations:
- Room Temperature Ingredients: This cannot be stressed enough, especially for the applesauce. Cold applesauce will seize the melted coconut oil, leading to a lumpy, difficult-to-work-with batter. Ensure all your wet ingredients are at room temperature for a smooth, homogenous mix.
- Do Not Overmix: Once you add the flour, mix only until the dry ingredients are just combined. Overmixing develops the gluten in the flour, resulting in tough, dry cookies rather than the desired fudgy texture.
- Accurate Measuring: Baking is a science! Especially with flour and cocoa powder, use a kitchen scale for precise measurements (grams are provided in the recipe card) or use the “spoon and level” method rather than scooping directly from the bag.
- Quality Peppermint Extract: The flavor of your cookies largely depends on the quality of your peppermint extract. A good quality extract will provide a clean, refreshing mint flavor without being overly artificial.
- Don’t Overbake: These cookies are meant to be fudgy. They might appear slightly soft and underbaked when they first come out of the oven. This is perfectly normal! They will continue to cook and firm up as they cool on the baking sheet. Overbaking will lead to a dry, crumbly cookie.
- Immediate Topping Application: Sprinkle the crushed candy canes the moment the cookies come out of the oven. The residual heat will help them adhere, creating a beautiful, festive crust.
Customization and Creative Variations
While these vegan chocolate peppermint cookies are perfect as is, don’t hesitate to get creative with variations to suit your taste or occasion:
- Alternative Extracts: While peppermint is classic, consider swapping it for almond extract for a cherry-like flavor, or orange extract for a citrusy twist. You could even combine a tiny bit of almond with the vanilla for a different depth.
- Nutty Additions: Fold in a quarter cup of finely chopped pecans, walnuts, or even toasted hazelnuts along with the chocolate chips for added texture and flavor.
- White Chocolate Swirl: For an extra layer of sweetness and visual appeal, melt some vegan white chocolate chips and drizzle them over the cooled cookies.
- Double Chocolate Drizzle: After the cookies have cooled, melt extra vegan dark chocolate chips and drizzle them artfully over the top for an even more decadent experience.
- Sparkling Sugar: Before baking, sprinkle a little coarse turbinado sugar on top for a subtle crunch and sparkle.
- Espresso Kick: Add 1/2 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor without making the cookies taste like coffee.
Storing Your Vegan Peppermint Cookies
Proper storage ensures your delicious vegan chocolate peppermint cookies remain fresh and enjoyable for as long as possible:
- Cool Completely: Always allow the cookies to cool completely before storing them. Storing warm cookies can create condensation, making them soggy.
- Room Temperature: Place cooled cookies in an airtight container. They will stay fresh and soft at room temperature for up to 4 days.
- Fridge (Recommended): For an extended shelf life and an amazing texture transformation, store them in an airtight container in the refrigerator for up to 2 weeks. Many find the chilled, fudgier texture straight from the fridge to be absolutely divine!
- Freezer: These cookies freeze beautifully! Arrange completely cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container, separated by parchment paper, for up to 3 months. When ready to enjoy, thaw them briefly at room temperature or in the fridge until soft.
More Delightful Vegan Christmas Recipes
The holiday season is synonymous with baking and indulging in sweet treats. If you’re loving these vegan chocolate peppermint cookies and want more plant-based inspiration for your festive table, here are some other incredible recipes to try:
- Easy Coconut Macaroons: Light, chewy, and naturally sweet, these macaroons are elevated when dipped in rich vegan chocolate. A tropical twist on a classic holiday bite.
- Easy Vegan Turtles: Requiring just three simple ingredients, these homemade vegan turtles are a delightful combination of crunchy pecans, chewy caramel, and smooth chocolate. Impressive yet effortlessly made!
- No-Bake Vegan Nanaimo Bars: A beloved Canadian classic, reimagined in a vegan, no-bake format. These layered bars are an absolute must-have for any Christmas dessert spread, offering rich chocolate, creamy custard, and a crumbly base.
- Homemade Vegan Ferrero Rocher: Recreate the luxurious experience of this iconic hazelnut treat at home, completely vegan. These sophisticated delights are perfect for gifting or impressing guests.
- Vegan 7 Layer Cookie Bars: Be warned, these layered bars are incredibly addictive! With a delightful combination of textures and flavors in every bite, they are a crowd-pleaser that disappears quickly at any gathering.
Vegan Chocolate Peppermint Cookies
Deryn Macey
10
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Ingredients
- 1/4 cup melted coconut oil, 60 g
- 1/2 cup cane sugar, or white table sugar, 110 g
- 1/4 cup unsweetened applesauce, room temperature (60 g)
- 3 tbsp almond milk, 45 mL
- 1/2 tsp peppermint flavor
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour, 120 g
- 1/3 cup cocoa powder, 33 g
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips or chopped dark chocolate, 57 g
- crushed candy canes, for topping, optional
Instructions
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Preheat oven to 350 F (175 C) and line a baking tray with parchment paper.
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Add the melted coconut oil, sugar, applesauce, milk, peppermint extract, and vanilla to a mixing bowl and whisk vigorously for 30 seconds until completely combined.
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Add the flour, cocoa powder, baking soda, and salt to the bowl and mix until all the dry components have been wetted and you have a thick batter.
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Fold in the chocolate chips until distributed throughout.
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Take a heaping scoop of the batter with a small cookie scoop to form 10 roughly equal-sized cookies, placing them on the prepared baking tray. If you don’t have a cookie scoop, each cookie should be roughly 2 tbsp. Use your fingers to flatten them a little and shape into a circle. Bake for 12 minutes.
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While the cookies are baking, place a candy cane in a bag and smash with something hard. I used a pepper mill but a small hammer or something along those lines will do the trick.
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As soon as the cookies come out of the oven, sprinkle some crushed candy canes onto each cookie and press them in slightly so they stick.
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Let the cookies cool on the tray for at least 5 minutes before carefully transferring to a cooling rack to cool completely. They will seem underdone when they come out of the oven, so resist the urge to handle them right away. They will firm up perfectly as they cool!
Notes
Be sure to use room temperature applesauce or it will cause the coconut oil to harden.
Gluten-Free Option: Use a gluten-free all-purpose or baking flour blend such as Bob’s Red Mill.
Nutrition
Serving: 1cookie
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Calories: 167kcal
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Carbohydrates: 25g
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Protein: 1.6g
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Fat: 7.5g
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Fiber: 1.5g
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