I have a good feeling that these vegan chocolate cookies will get you in the holiday spirit. These vegan double chocolate chip cookies are crispy on the outside and soft and chewy on the inside. That to me is the perfect cookie. These cookies are loaded with peppermint goodness and I made sure not to skimp on the chocolate. If you want to stay on the Nice list this year, you should probably make these for Santa.
Christmas baking season
‘Tis the season to have weekend baking dates. Where you get a bunch of friends to come over and everyone brings a recipe and you spend the whole day drinking cozy drinks and making delicious food in the kitchen. These vegan Christmas cookies need to be on that baking list. You will be the hit of the party, let me tell you. No one is going to know these are vegan or gluten-free. The texture is spot on and these cookies will melt in your mouth.
If you like peppermint, these vegan Christmas cookies are for you
I’m a big fan of peppermint and chocolate. I mean, who isn’t. They are the perfect pairing. Almost as good as peanut butter and jam, or ketchup and mustard or even avocado and toast. They are near the top of the list. These peppermint vegan chocolate cookies have a beautiful ratio of chocolate to peppermint. The peppermint isn’t overwhelming and the chocolate doesn’t have you smacking your lips together cause you are so thirsty. I tell you, the perfect ratio.
here are a few reasons why I love these vegan double chocolate chip cookies, so listen up!
- These vegan Christmas cookies are double chocolate. That’s right, there was no skimping on the chocolate component in these cookies. Decadent, rich and ever so satisfying the double chocolate takes these delicious treats to the next level.
- These peppermint bites are Picky Husband Approved. He isn’t the biggest fan of dark chocolate yet he still enjoyed these cookies immensely. But these cookies’ biggest fan? Probably my sweet Mama, who was visiting while I was playing with this recipe. She loved having one of these vegan chocolate cookies with her coffee mid-morning. Adam has been working out of town these past months, so I’m thankful my Mama was here to keep me company. I’m also thankful she was here to help me eat these cookies, or I would have had to eat them by myself. This wouldn’t have been a bad thing, but I was happy to share the cookie love with her.
- These cookies take 30 minutes to make (not including cooling time). They are such an easy treat to whip up in no time. And the end result is a peppermint-chocolate lover’s dream come true.
These vegan double chocolate chip cookies will get you in a jolly mood in no time. The flavours and texture of these cookies scream holiday cheer. They are soft, chewy and peppermint-packed. These peppermint vegan chocolate cookies are sure to be a family favourite and sure to be a Santa favourite. So if you are leaving cookies and milk out for the man in red, let it be these vegan cookies and perhaps he will even leave a little extra in your stocking to show his gratitude.
vegan double chocolate peppermint cookies
- 1 flax egg
- 1/3 cup coconut oil (melted)
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp pinch of sea salt (plus more to sprinkle on top of cookies)
- 1/3 cup chocolate chips
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper, and set aside.
- Prepare the flax egg. Combine 1 tbsp of flax meal with 3 tbsp of water, set aside for 5- 10 minutes until a yolky consistency has formed.
- Melt coconut oil over low heat in a saucepan. Set aside once melted.
- Combine all the dry ingredients in a bowl and whisk together.
- Add the coconut oil, peppermint extract, vanilla extract and the flax egg to a separate bowl. Add to the dry ingredients and thoroughly mix. I used my kitchen aid to mix this batter, which produced a smooth consistency. Lastly, It’s important to note that I added the maple syrup into the batter as the kitchen aid was still mixing the rest of the batter. If you are hand mixing, try to mix the batter and then stream the maple syrup in.
- Fold in the chocolate chips.
- Using a 1 tbsp melon ball scooper, scoop out 11 cookies and press cookies down before going into the oven (either using the palm of your hand or the bottom of a measuring cup). Sprinkle some sea salt on top. Place cookies in the oven for 13 minutes. Remove and let cool on the baking sheet for 5 minutes before transferring to a cooling rack for another 5 minutes.
- Store cookies on the counter in an airtight container.