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Vegan Chocolate Peppermint Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings 10 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.