Vegan Chocolate Peppermint Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 cookies 1x
- Category: Dessert
Ingredients
Scale
- 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.
