‘Tis the season to show the world that vegan baking is here to steal the show! If chocolatey peppermint is your jam, then this is the recipe for you – so what are you waiting for? Get that oven going 😉
Moist, rich, decadent and minty, these Fudgy Chocolate Peppermint Cookies are a total show stealer to add to your holiday baking wish list!
Preheat your oven to 325°F and line a cookie sheet with parchment paper or a baking mat.
In a small bowl, make your flax egg by stirring your flax with your warm water and set aside while you prepare your remaining ingredients.
In the bowl of a stand mixer (or just a large bowl), whisk your dry ingredients together.
Prepare your chocolate by melting one cup of your chocolate chips with your vegan butter (either over a bain marie or in the microwave). Mix until perfectly smooth.
Add your melted chocolate, flax egg and peppermint extract to your dry ingredients and immediately mix using the paddle attachment (or with a large wooden spoon) just until your dough comes together - don't over mix!
Add your remaining one cup of chocolate chips and stir to incorporate.
Depending on the weather conditions (dry vs humid) your cookie dough can be just right or it can be a bit dry and crumbly. IF this is the case, add plant milk in 2 tbs increments to your dough and mix to combine. Don't add more than 1/4 cup.
Roll your dough into ~3 tbs large balls and place on your cookie sheet.
Bake for 15 minutes and then remove and allow to cool for 2 minutes before transferring to a wire rack to finish cooling. Allow to fully cool through (about an hour) before moving on to dipping in your white chocolate.
Melt your vegan white chocolate either over a bain marie or in the microwave and stir until smooth.
Dip your cookies halfway into the chocolate and then transfer back to the wire rack. Sprinkle immediately with your candy cane pieces and allow to cool until the chocolate hardens.
Ingredients
Directions
Preheat your oven to 325°F and line a cookie sheet with parchment paper or a baking mat.
In a small bowl, make your flax egg by stirring your flax with your warm water and set aside while you prepare your remaining ingredients.
In the bowl of a stand mixer (or just a large bowl), whisk your dry ingredients together.
Prepare your chocolate by melting one cup of your chocolate chips with your vegan butter (either over a bain marie or in the microwave). Mix until perfectly smooth.
Add your melted chocolate, flax egg and peppermint extract to your dry ingredients and immediately mix using the paddle attachment (or with a large wooden spoon) just until your dough comes together - don't over mix!
Add your remaining one cup of chocolate chips and stir to incorporate.
Depending on the weather conditions (dry vs humid) your cookie dough can be just right or it can be a bit dry and crumbly. IF this is the case, add plant milk in 2 tbs increments to your dough and mix to combine. Don't add more than 1/4 cup.
Roll your dough into ~3 tbs large balls and place on your cookie sheet.
Bake for 15 minutes and then remove and allow to cool for 2 minutes before transferring to a wire rack to finish cooling. Allow to fully cool through (about an hour) before moving on to dipping in your white chocolate.
Melt your vegan white chocolate either over a bain marie or in the microwave and stir until smooth.
Dip your cookies halfway into the chocolate and then transfer back to the wire rack. Sprinkle immediately with your candy cane pieces and allow to cool until the chocolate hardens.