Vegan Chocolate Peppermint Cookies
Featuring the classic combo of chocolate and peppermint, these delicious, fudgy cookies make the perfect Christmas treat.
- dietary needs: egg-free and dairy-free, yep, these cookies are vegan!
- quick and easy: you’ll need just 1 bowl, 10 ingredients and less than 30 minutes…woohoo!
- small batch – this recipe makes just 10 cookies and they store well so it’s perfect for a smaller household
- perfect for the holidays: their rich, fudgy texture and perfect peppermint flavour make these the perfect, decadent Christmas treat!
Ingredient Notes and Substitutions
- coconut oil – any kind works but use refined for zero coconut flavour, you should be able to substitute melted vegan butter here
- sugar – I used organic cane sugar but any white granulated sugar works
- applesauce – use unsweetened applesauce and make sure it’s at room temperature before adding to the recipe or it will cause the coconut oil to harden
- milk – I used almond milk but any unsweetened plant-based milk will work
- peppermint extract – I love Simple Organic Peppermint Flavor, it has an excellent fresh, minty flavour and you don’t need much…I’d highly recommend it if you can find it!
- flour – this recipe was developed for all-purpose flour but a gluten-free baking or all-purpose flour blend can be used
- cocoa powder – if you can find dark cocoa powder it adds extra chocolately goodness…if not, any cocoa powder works great
- chocolate chips – I love Enjoy Life Mini Chocolate Chips here but any kind of chocolate chips or chopped dark chocolate works
- candy canes – totally optional but makes them extra Christmassy and adds a nice crunch and more peppermint flavour
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Instructions
Step 1. Add the applesauce, melted coconut oil, sugar, peppermint extract, vanilla, sugar and almond milk to a bowl whisk vigorously for a good 30 seconds until it’s fully combined.
Note: Make sure your applesauce is at room temperature otherwise it will cause the coconut oil to harden.
Step 2. Add the flour, cocoa powder, salt and baking powder and mix until all the dry ingredients have mixed into the wet and you have a thick batter. Fold in the chocolate chips.
Step 3. Create 10 equal sized portions and place them on the prepared baking tray.
I used 1 heaping cookie scoop per cookie, which is roughly 2 tbsp. Use your fingers to flatten them a little and shape into a circle.
Step 4. Bake for 12 minutes. While they’re baking, place a few chunks of candy cane in a bag and smash with something heavy.
I used a pepper mill but a hammer or anything along those lines will do the trick!
Once the cookies come out of the oven, immediately sprinkle the crushed candy canes on top, pressing them in a little so they stick.
Quick Note: 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!
Let the cookies cool on the tray for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
- Let cool completely before storing in an airtight container.
- Room Temperature: Up to 4 days.
- Fridge (Recommended): Up to 2 weeks. I love them straight from the fridge, the texture is amazing!
- Freezer: Up to 3 months. Thaw briefly at room temperature or in the fridge before enjoying.
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- 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 (I recommend Simply Organic)
- 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
- Preheat oven to 350 F and line a baking tray with parchment paper.
- Add the melted coconut oil, sugar, applesauce, milk, peppermint extract and vanilla (wet ingredients plus the sugar) to a mixing bowl and whisk vigorously for 30-seconds until completely combined.
- 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.
- Fold in the chocolate chips until distributed throughout.
- Take a heaping scoop of the batter with a small cookie scoop to form 10 roughly equals-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.
- 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.
- 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.
- 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!
- Let cool completely before storing.
Storing: Store in a sealed container at room temperature for up to 4 days, fridge for up to 2 weeks or freezer for up to 3 months. I love them straight from the fridge!
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.
- Serving Size: 1
- Calories: 167
- Fat: 7.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 1.6 g
Keywords: chocolate peppermint cookies, vegan chocolate peppermint cookies