Introducing Vegan Chocolate Peppermint Cookies – they’re soft and chewy with a crispy edge, packed with rich cacao flavor, and adorned with mini chocolate chips, vegan white chocolate, and crunchy candy cane bits.
Reasons to Fall in Love with This Recipe:
- These cookies are a delightful blend of softness and chewiness with a satisfying crunch around the edges.
- They burst with chocolate goodness and a hint of refreshing peppermint from the crunchy candy cane toppings.
- A holiday favorite that’s sure to be a hit with everyone!
- The irresistible combination of chocolate and peppermint makes them perfect for the festive season.
- Ideal for leaving out for Santa on Christmas Eve!
- This recipe is completely vegan, dairy-free, and plant-based.
- A wonderful addition to your Christmas cookie platter.
- Easily adaptable to a gluten-free version.
- Made in just one bowl and ready in a quick 30 minutes.
Helpful Tips and Tricks:
- Ensure your butter is softened properly – it should be firm but easy to indent.
- Cream together the butter and sugar until light and fluffy, which usually takes about 1 minute using an electric mixer.
- When melting white chocolate, do so in short 30-second bursts in the microwave, stirring well between each interval.
- Sprinkle the crushed candy cane immediately after drizzling the white chocolate while it’s still wet.
- Place the dipped cookies on parchment paper to prevent sticking.
- For a quick hardening, pop the dipped cookies into the freezer for 10 minutes.
Frequently Asked Questions:
- Can I use regular butter or oil instead of vegan?
Yes, you can substitute regular butter, but if you’re aiming to keep it vegan and dairy-free, opt for vegan butter. Oil hasn’t been tested in this recipe. - How can I make these cookies gluten-free?
While all-purpose flour yields the best texture, you can also use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. - What can I substitute for sugar?
Cane sugar is the preferred option, but you can also use monk fruit sweetener, coconut sugar, or brown sugar.
Vegan Chocolate Peppermint Cookies
Ingredients
- 1/2 cup softened vegan butter or regular butter
- 3/4 cup sugar or monk fruit sweetener, coconut sugar, or brown sugar
- 1/4 cup almond milk or any other milk/nut milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup non-dairy chocolate chips
- 3/4 cup vegan or regular white chocolate
- 2 tsp coconut oil
- 1-2 vegan candy canes crushed
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicon baking mat.
- In an electric mixer, beat softened butter and sugar until light and fluffy, around 1 minute.
- Add almond milk and vanilla extract, and mix again.
- In a separate bowl, combine flour, cacao powder, baking soda, baking powder, and sea salt. Then gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Use a cookie scoop to place dough onto the baking sheet, then bake for 10-12 minutes.
- While the cookies bake, melt the white chocolate in the microwave or using a double boiler. Add coconut oil if needed to thin it out.
- Crush the candy canes in a baggie.
- Once the cookies are baked and cooled, drizzle or dip them in the melted white chocolate and immediately sprinkle with crushed candy cane.
- Let the cookies sit for 20 minutes to allow the chocolate to harden, then enjoy!
Notes
- Follow the instructions to ensure the butter is softened correctly.
- Cream together the butter and sugar until fluffy, using an electric mixer.
- Melt the white chocolate in short bursts, stirring well each time.
- Sprinkle the crushed candy cane while the white chocolate is still wet.
- Place the dipped cookies on parchment paper to avoid sticking.
- For a quick hardening, place the dipped cookies in the freezer for 10 minutes.