Double Chocolate Peppermint Cookies | Vegan & Gluten-Free

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!

INGREDIENTS FOR DOUBLE CHOCOLATE PEPPERMINT COOKIES

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

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 🙂

HOW TO MAKE DOUBLE CHOCOLATE PEPPERMINT COOKIES

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.

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.

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

Print Recipe

★★★★★

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

Ingredients

Scale 1x2x3x

• 1 cup all purpose gluten-free flour blend (I used this one)
• ½ cup cacao powder 
• 1 teaspoon baking powder 
• ½ teaspoon pink himalayan or sea salt 
• ½ cup coconut butter, melted*
• ½ cup unsweetened nondairy milk, at room temperature 
• 1 teaspoon peppermint extract
• 1 cup coconut sugar (or sub brown sugar)
• ½ cup dairy-free chocolate chips 
• 2 candy canes, crushed (optional)

Instructions

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.

Notes

• 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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