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Two gingerbread men standing up, next to Christmas garland.

Vegan Chocolate Peppermint Cookies

Print Recipe
Vegan Chocolate Peppermint Cookies are a healthy, festive holiday cookie. These gluten-free cookies are bursting with peppermint flavor!
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 24 cookies
Calories 133
Author Elizabeth

Equipment

Ingredients

  • ½ Cup Cashew or Almond Butter
  • ½ Cup Maple Syrup
  • ⅓ Cup Coconut Sugar see notes for substitutions
  • 1 Tablespoon Ground Flaxseeds + 2 Tablespoons Non-Dairy Milk
  • 1 Tablespoon Vanilla Extract
  • ¾ Teaspoon Peppermint Extract
  • 2 Cups Finely Ground Oat Flour
  • ½ Cup Cocoa Powder + extra for rolling
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ¾ Cup Vegan Chocolate Chips
  • ¼ Cup Crushed Candy Canes

Instructions

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • In a large bowl whisk the nut butter, date sugar, maple syrup, non-dairy milk, ground flaxseeds, and vanilla extract.
  • Add in the oat flour, baking soda, and salt. Mix until a dough forms and all the flour is incorporated.
  • Transfer to a cutting board sprinkled with flour or cocoa powder. Use a rolling pin or drinking glass to roll the dough flat (about ⅛" thickness). You can do this in two batches. Use a cookie cutter to cut out circles. Re-roll any remaining dough and continue until all the dough has been portioned.
  • Transfer the circles to the prepared baking sheets. Bake for 10-12 minutes. Let sit on the pan for 2 minutes, then transfer to a wire rack to let the cookies cool completely.
  • When the cookies are cool, melt the chocolate. Place the chocolate in a small microwave-safe bowl (ideally a bowl with high sides). Heat in the microwave on 50% power, stirring every 30 seconds, until the chocolate is smooth.
  • Dip each cookie halfway into the chocolate. Set on a parchment-lined pan or wire rack. Before the chocolate is fully solid, sprinkle with candy canes. Allow the chocolate to solidify before serving.

Notes

Sugar Substitutions
Date Sugar: if you would like to substitute date sugar in place of coconut sugar, use ⅓ cup of date sugar, as called for in the recipe, and decrease the flour to 1 ½ cups.
Regular Sugar: you should be able to sub in regular white sugar for coconut sugar 1:1. I have not tested this.

Nutrition

Calories: 133kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 97mg | Potassium: 112mg | Fiber: 2g | Sugar: 8g | Vitamin C: 0.002mg | Calcium: 35mg | Iron: 1mg