Vegan Double Chocolate Peppermint Cookies
These decadent Vegan Double Chocolate Peppermint cookies are filled with chocolate chips and candy cane pieces. Super rich and chocolatey, they are perfect for the holiday season.
Servings: 26 cookies
Calories: 108kcal
Equipment
- stand mixer or hand mixer
- baking sheets
- cooling rack
Ingredients
- ½ cup vegan butter, softened
- 1 cup sugar
- ½ teaspoon peppermint extract
- 3 tablespoon non-dairy milk
- 1 tablespoon cornstarch
- 1 cup flour
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup chocolate chips (vegan)
- 4 candy canes, crushed
Instructions
- Preheat oven to 350°. Prepare your cookie sheets by lining them with parchment paper.
- Using a stand mixer (or a hand held mixer and large bowl), cream together the softened vegan butter and sugar.
- Add in the peppermint extract, cornstarch and non-dairy milk and mix well.
- Slowly add in the flour, cocoa powder, salt and baking soda and mix until combined. The dough will be very thick.
- Fold in the chocolate chips and crushed candy canes, leaving a small amount of candy cane pieces to sprinkle on top of the cookies after they are baked.
- Spoon about 2 tablespoon worth of cookie dough onto the cookie sheets and flatten slightly.
- Bake in the preheated oven for about 12 minutes.
- Take the pans out of the oven and let the cookies rest for a minute. Sprinkle the remainder of the crushed candy canes on top. Transfer the cookies to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- Don’t sprinkle the crushed candy canes on top of the cookies until AFTER they are baked. If you do it before, they will get hard and chewy and the texture will be all off. Also, they won’t look as pretty.
- Don’t over bake the cookies. They will be very soft when they get out of the oven but will firm up quickly.
- To crush the candy canes, I put them in a ziploc bag and then use a rolling pin over them. You can also pulse them in a food processor.
- Store in an airtight container at room temperature for up to 4 days. For longer storage, these cookies freeze well.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 92mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4IU | Calcium: 9mg | Iron: 1mg