Topped with a vegan white chocolate drizzle, these healthy chocolate peppermint cookies are crisp on the outside and chewy on the inside.
Merry Christmas to all of you celebrating today! We don't celebrate Christmas in our household, but we are celebrating a day off from work with these healthy chocolate peppermint cookies. They're crisp on the outside, soft and chewy on the inside and REALLY hard to walk away from. I may have eaten three yesterday... oops!
These healthy chocolate peppermint cookies are:
Vegan
Refined sugar free
A one bowl recipe
Made with 10 ingredients
Ready within 30 minutes
... and SO INSANELY GOOD
How to make the vegan chocolate peppermint cookies:
- Make a flax "egg" by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water.
- Beat the wet ingredients together (softened coconut oil, coconut sugar, vanilla, and flax "egg") until combined.
- Sift the dry ingredients (cocoa powder, baking soda, salt, and bread flour) into the wet ingredients and mix until combined.
- Fold in the chocolate chips.
- Scoop out 2 tablespoons worth of dough and roll into a ball. Place on a lined sheet tray, leaving about 2 inches between cookies. Lightly flatten the cookies with your hand or the back of a greased measuring cup.
- Bake at 350F for 9 minutes. After 10 minutes, transfer the cookies to a cooling rack.
- Meanwhile, melt the white chocolate and crush the candy canes.
- Once the cookies have cooled, drizzle with the white chocolate and top with crushed candy canes.
Frequently asked questions
Can I sub cane sugar for coconut sugar?
Yes, that should be fine and you can expect similar results. I chose coconut sugar because it is less processed and has more health benefits.
If I don't have bread flour, can I use all-purpose flour?
Absolutely. I like bread flour for cookies because I think it makes them *slightly* chewier, but all-purpose flour will yield a delicious tasting cookie as well!
Can I use peppermint candy instead of candy canes?
Yes, that'll work just as well!
Can I make this gluten-free?
I have not personally tried this recipe with a gluten-free flour blend, so I cannot guarantee it will work. However, in my experience with gluten-free baking, I've found that gluten-free blends usually yield softer, cakey cookies rather than chewy - different, but still delicious!
Do I really need to sift the ingredients?
Yes! Cocoa powder is very clumpy and should be sifted. If you aren't able to sift, you can still make this recipe - just make sure to break up any visible clumps the best you can.
How can you store these cookies?
You can store them at room temperature for up to a week or in the refrigerator for a longer shelf life. In general, the longer cookies sit, the harder they become. But, with these cookies, I don't think you need to worry about them going bad 😉
MORE VEGAN COOKIE RECIPES YOU’LL LOVE:
Skillet Chickpea Chocolate Chip Cookie
chocolate peppermint cookies
Topped with a vegan white chocolate drizzle, these healthy chocolate peppermint cookies are crisp on the outside and chewy on the inside.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- ½ cup (102g) coconut oil, softened
- ¾ cup (105g) coconut sugar
- 1 teaspoon vanilla
- (optional) ¼ teaspoon pure peppermint extract
- ⅓ cup (35g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (145g) bread flour
- ¼ to ½ cup vegan dark chocolate chunks or chips
- ¼ cup vegan white chocolate, melted
- 1 candy cane, crushed
Instructions
- Make a flax "egg" by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside until thickened.
- Beat the wet ingredients together (softened coconut oil, coconut sugar, vanilla, and flax "egg") until combined.
- Sift the dry ingredients (cocoa powder, baking soda, salt, and bread flour) into the wet ingredients and mix until just combined. Do not over mix.
- Fold in the dark chocolate chunks.
- Scoop out 2 tablespoons worth of dough and roll into a ball. Place on a lined sheet tray, leaving about 2 inches between cookies. Lightly flatten the cookies with your hand or the back of a greased measuring cup.
- Bake at 350F for 9 minutes. After 10 minutes, transfer the cookies to a cooling rack.
- Meanwhile, melt the white chocolate and crush the candy canes.
- Once the cookies have cooled, drizzle with the white chocolate and top with crushed candy canes.
Notes
You can melt the white chocolate in the microwave or on a double-burner.
To crush the candy cane, I put in a small plastic bag and use a rolling pin to smash.
If you want a more mint-forward cookie, you can add ¼ teaspoon of pure peppermint extract with the wet ingredients.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 114mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 2g
Leave a Reply