Vegan Mint Chocolate Chip Cookies

Plate of mint chocolate chip cookies with a green napkin.

5 from 2 votes

These easy to make cookies are rich and decadent. They are super chocolatey with a minty flavor. If you love the combination of mint and chocolate, these cookies are for you!

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 131kcal

Author: Jen Cardenas

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.

Nutrition