Get ready for the most festive holiday season with these delicious vegan double chocolate chip peppermint cookies! They’re minty, chocolatey, and incredibly rich. Plus, they are soft, chewy, and gluten-free – the perfect treat for everyone.
Double Chocolate Chip Peppermint Cookies
Servings 12
Ingredients
- 1/2 cup 1 stick of melted vegan butter
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1 1/2 tbsp flax meal + 3 tbsp water
- 3/4 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1 cup all-purpose gluten-free flour
- 1/3 cup oat flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup chopped peppermint dark chocolate bar
- 8 oz melted dark chocolate
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 375˚F.
- Stir together flax meal and water, and let it sit to thicken for 15 minutes.
- Melt vegan butter in a small saucepan over low heat on the stove. Add it to a stand mixer with both sugars and beat until it forms a thick paste.
- In a separate bowl, whisk together gluten-free flour, oat flour, cocoa powder, baking soda, and salt.
- Add the flax “egg,” peppermint extract, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry mixture to the wet ingredients, folding in both types of chocolate.
- Use a large cookie dough scoop to arrange dough on a parchment-paper-lined baking sheet. Freeze for 30 minutes.
- Bake 5-6 cookies at a time for 12 minutes. (9-10 minutes for smaller cookies).
- Optional: After baking, use a fork to press the edges of the cookie for crinkly, crispy edges.
- Let cookies cool completely. Melt dark chocolate and crush candy canes. Dip each cookie in chocolate and top with crushed candy canes. Let chocolate set, then enjoy!
Notes
- Not gluten-free? No problem. Substitute all-purpose flour for gluten-free flour and oat flour.
- Store in the refrigerator or freezer to keep the chocolate from melting at room temperature.