If you love the combination of mint and chocolate, these cookies are for you. These mint chocolate chip cookies are rich, decadent and packed with chocolate chips. They’re easy to make with simple ingredients and no flax eggs.
Mint and chocolate is one of my favorite flavor combinations. Thin Mints and mint chocolate chip ice cream - they are the best! These cookies are super chocolatey but also have that minty flavor.
If you also love all things mint and chocolate, try my black bean brownies with mint and my vegan mint chocolate cupcakes. If you're looking for a Christmas cookie, try my double chocolate peppermint cookies which are made with candy canes.
Why You’ll Love This Recipe
- 1-bowl: You only need 1 bowl for easier cleanup.
- Easy to make: With simple ingredients and just a few steps you’ll have these delicious cookies.
- Mint plus chocolate: One of the best flavor combinations!
Ingredient Notes
- Vegan butter: Use butter sticks for easier measuring. I like using Country Crock Plant Butter or Earth Balance.
- Peppermint extract: Make sure you are using peppermint extract and not mint extract. Mint extract gives that “toothpaste” flavor.
- Non-dairy milk: I cook and bake with unsweetened soy milk but use your favorite plant-based milk.
Please see the recipe card below for the full list of ingredients and amounts needed.
I love making cookies with chocolate chips. If you’re looking for more recipes, try my peanut butter chocolate chip, banana chocolate chip, and pumpkin chocolate chip cookies.
How To Make Vegan Mint Chocolate Chip Cookies
Step 1: First, preheat your oven to 350. Prepare your baking sheets by lining them with parchment paper.
Step 2: Using a stand mixer (or a hand held mixer and a large bowl), cream together the softened vegan butter and the sugar. Mix in the peppermint extract and the non-dairy milk.
Step 3: Slowly add in the flour, cocoa powder, cornstarch, baking soda and salt into the wet ingredients. Mix on low speed until combined. The batter will be very thick.
Step 4: Stir in the vegan chocolate chips or use your hands to mix them in.
Step 5: Roll the cookie dough into balls and place on the prepared baking sheets. You can use a fork to slightly flatten the cookies if you like.
Step 6: Bake for 12 - 14 minutes in the oven.
Step 7: Let them rest on the baking tray for about 3 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- For best results, make sure you are using peppermint extract, not mint extract.
- I find the best way to mix in the chocolate chips is by using your hands.
- The cookie dough will be very thick - that’s normal for this recipe.
- For more uniformly shaped cookies, you can use a cookie scoop.
Serving Ideas
These vegan mint chocolate chip cookies are amazing on their own. But, if you want to take it up a notch, you can make cookie sandwiches with them. Take two cookies and fill with vegan vanilla ice cream, non-dairy whipped cream, or vegan vanilla whipped frosting.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 3 - 4 days. You can also freeze them for up to 3 months. Make sure you’re using a freezer safe container. You can defrost in the fridge overnight or just out on the counter.
More Vegan Cookie Recipes
If you tried this Vegan Mint Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Mint Chocolate Chip Cookies
Equipment
- Cookie sheet
- cooling rack
Ingredients
- ½ cup vegan butter, softened
- 1 cup white sugar
- 2 teaspoon peppermint extract
- 3 tablespoon soy milk (or other non-dairy milk)
- 1 cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (vegan)
Instructions
- Preheat oven to 350°. Prepare your baking sheet by lining it with parchment paper.
- Using a stand mixer, cream together the softened vegan butter and sugar. You can also use a hand mixer and a large bowl.
- Beat in the peppermint extract and soy milk.
- Add in the flour, unsweetened cocoa powder, cornstarch, salt and the baking soda. Mix it on low speed until well combined.
- Use a spoon to stir in the chocolate chips. The batter will be very thick.
- Roll the cookie dough into balls and place on the prepared baking sheet. Optional: Use a fork to slightly flatten the cookies.
- Bake for 12 minutes. Remove from oven and let the cookies rest for 3 minutes before moving to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days.
Notes
- Make sure you are using peppermint extract, not mint extract.
- I use Trader Joe's chocolate chips which are naturally dairy-free.
- It may be easier to use your hands to mix in the chocolate chips.
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