Double Chocolate Peppermint Cookies | Vegan & Gluten-Free

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These Double Chocolate Peppermint Cookies are fluffy, rich, and the perfect holiday treat! Vegan, Gluten-Free, and made from 9 wholesome ingredients.

I don’t know about you, but it *officially* feels like the holidays around here! The tree is lit, the stockings are hung, and there always seems to be some sort of yummy baked good in the kitchen. 

These Double Chocolate Peppermint Cookies have been a favorite in this plant-based house and with non-vegan friends 🙂 You won’t miss the dairy or eggs in this festive and delicious holiday recipe…but you will miss out if you don’t make ’em!

double chocolate peppermint cookie balancing on glass of milk with candy canes in the background


Like most of my recipes, these cookies are vegangluten-freerefined sugar-free, and oil free! Don’t worry though – they still taste absolutely delicious and are fluffy, rich, and easy to make.

ingredients for double chocolate peppermint cookies in small white bowls on marble background

These cookies are made from only 9 simple ingredients, including:

  • Gluten-Free All Purpose Flour: I typically use oat flour in my gluten-free recipes, but I opted to use a store-bought blend this time for fluffier cookie results.
  • Cacao Powder: for chocolate source #1
  • Chocolate Chips: for chocolate source #2
  • Melted Coconut Butter: for creaminess and even more fluff! Plus the coconut flavor complements the mint flavor really well

Plus some peppermint extract and crushed candy canes, of course 🙂


unbaked cookies on silicone mat baked cookies on cooling rack

  1. Sift the dry ingredients into a large bowl
  2. Mix the wet ingredients together in a small bowl, then fold into the dry
  3. Use a cookie scoop or tablespoon to form dough balls, sprinkle with crushed candy canes (for extra pizzazz), then
  4. Bake until fluffy and fragrant!

These Double Chocolate Peppermint Cookies smell SO GOOD when they come out of the oven that you’ll want to eat one right away.  Unfortunately, you need to resist the temptation and let them sit on the baking tray to set. But after a few minutes, they’ll be ready to devour warm (maybe alongside some hot cocoa), or left to sit on a baking rack to cool.

double chocolate peppermint cookies on white marble background with bite taken out of one cookie

These cookies are soft and fluffy (rather than crunchy or chewy) and will hold up well at room temperature for up to 10 days. They’re the perfect way to end a chilly day — there’s just something about the combination of chocolate and mint that’s so satisfying, especially around this time of year!

Whether you make a batch for yourself or friends and family, these Double Chocolate Peppermint Cookies are the perfect holiday treat that all eaters will enjoy.

These Double Chocolate Peppermint Cookies are fluffy, rich, and the perfect holiday treat! Vegan, Gluten-Free, and made from 9 wholesome ingredients. #chocolate #peppermint #cookies #vegan #glutenfree #plantbased #oilfree |

If you’re looking for more vegan cookie recipes, you’ll also love these Cashew Butter Snickerdoodles, these Flourless Tahini Sugar Cookies, these Almond Flour Thumbprint Cookies, and these Crunchy Vegan Gingerbread Men!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Double Chocolate Peppermint Cookies

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5 from 4 reviews

These Double Chocolate Peppermint Cookies are fluffy, rich, and the perfect holiday treat! Vegan, Gluten-Free, and made from 9 wholesome ingredients.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American




  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a reusable silicone mat. Sift the flour, cacao powder, baking powder, and salt into a large bowl then set aside. 
  2. Whisk the melted coconut butter, nondairy milk, peppermint extract, and coconut sugar together in a smaller bowl. If the milk is not at room temperature the coconut butter may thicken and start to solidify – this is okay, just mix everything together until evenly incorporated
  3. Form a well in the center of the dry ingredients and mix the wet ingredients in with a spatula, eventually switching to your hands. Fold the chocolate chips into the batter, then use a cookie scoop or 2-tablespoon measure to form 12 uniform balls of dough.
  4. Press each ball of dough onto the baking sheet (they will not expand much when baking), then sprinkle with crushed candy canes. Bake in the middle rack of the oven for 10 minutes, then remove and let sit on the tray for 5 minutes before using a spatula to transfer the cookies to a cooling rack.
  5. Enjoy warm, or let cool completely before storing in an airtight container at room temperature for up to 10 days.


  • Substitutions: I have not tested this recipe with any other flour variations, but oat flour, spelt flour, and/or another gf blend should work – just keep in mind that the blend you use will affect the overall fluffiness and texture of the cookies. Coconut butter can be replaced with another nut or seed butter, though keep in mind that this will affect the final flavor of the cookies as well. Cashew, almond, or sunflower seed butters (for nut free) would work best here.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Gosh the texture. I made these with white chocolate chips and it was perfect for triple chocolate. These are also fine to freeze for later.

  2. I did a little experiment and just used what I had at home. I used coconut oil instead of butter and coconut flour instead of the gf flour. They turned out great! Fluffy and not too sweet. And I bet they’ll be even better once I get the right ingredients. Thanks Caitlin for another great cookie recipe!

  3. These are quite delicious! I’m curious on how well coconut oil would work in place on coconut butter?

    1. Coconut oil doesn’t have the same effect as coconut butter. I know sometimes coconut butter can be hard to find/a little more expensive.. but if you give it a shot, it’s a miracle ingredient!

  4. My boyfriend and I love these chocolate peppermint cookies! They are our go to recipe recently since he doesn’t want to buy cookies with palm oil in them anymore.

  5. These cookies are going to be one of my new go to holiday treats! Instead of using 1 cup gluten free flour mix, I ended up using 3/4 cup cassava flour (another great gluten free flour) and they turned out PERFECT! I also threw in some marshmallows in some of them! So delicious!