Vegan Peppermint Double Chocolate Chip Cookies

Introduction

You get the best of both worlds in a single cookie—rich double chocolate paired with a refreshing burst of peppermint. These vegan cookies are soft, fudgy, and come together in one bowl with just a handful of wholesome ingredients. They’re the perfect festive treat that’s surprisingly simple to make.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings: 9 cookies

Ingredients

• 1 flax egg (1 tablespoon ground flax + 2 1/2 tablespoons water)
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1 tablespoon melted coconut oil
• 1/2 cup creamy almond butter (Make sure it has no added oils)
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1/4 cup + 3 tablespoons oat flour
• 2 tablespoons almond flour
• 1/4 cup cacao powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup chocolate chips
• pinch salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, prepare the flax egg by whisking together 1 tablespoon of ground flax with 2 1/2 tablespoons of water. Set aside for 5 minutes to thicken.
3. In a large mixing bowl, combine the thickened flax egg, coconut sugar, maple syrup, melted coconut oil, creamy almond butter, peppermint extract, and vanilla extract. Stir until smooth and well combined.
4. Add the oat flour, almond flour, cacao powder, baking powder, baking soda, and a pinch of salt to the wet ingredients. Mix until a thick dough forms.
5. Fold in the chocolate chips until evenly distributed.
6. Using a cookie scoop or a spoon, portion the dough into 9 balls (about 2 tablespoons each) and place them on the prepared baking sheet. Gently flatten each ball slightly with your palm.
7. Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
8. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Thicker, Cakier Cookies: Chill the dough for 30 minutes before baking. This prevents excessive spreading and results in a puffier cookie.
• Cookie Sandwich: Once cooled, spread a thin layer of vegan frosting or a dollop of vegan whipped cream between two cookies for an indulgent sandwich.
• Flavor Infusion: Add a sprinkle of flaky sea salt on top of the dough balls just before baking to create a sweet-and-salty contrast.
• Decorative Finish: Immediately after baking, press a few extra chocolate chips or crushed vegan candy canes onto the top of each warm cookie for a festive look.

Tips for Success

• Use natural, runny almond butter without added oils for the proper cookie texture. If your almond butter is very thick, you may need to stir it vigorously or warm it slightly to make it easier to mix.
• For uniformly sized cookies, use a cookie scoop or a measuring tablespoon to portion the dough.
• Let the cookies cool completely on the baking sheet. They are very fragile when warm and will firm up as they cool.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For a warm, melty-chocolate experience, reheat a cookie in the microwave for 10-15 seconds or in a preheated 300°F oven for 3-5 minutes.

FAQ

Can I use a different nut butter?

Yes, you can substitute the almond butter with an equal amount of smooth peanut butter or cashew butter. Just ensure it’s natural with no added oils or sugars for the best texture.

My dough seems too wet/sticky. What should I do?

This can happen if your almond butter is very oily or if your flax egg hasn’t fully thickened. Simply add 1 extra tablespoon of oat flour and let the dough rest for 5-10 minutes to absorb the moisture before scooping.

Can I make these cookies gluten-free?

Yes, they are naturally gluten-free if you use certified gluten-free oat flour. Ensure your baking powder and other ingredients are also certified gluten-free.

Why did my cookies spread too much?

The most common reasons are using almond butter with added oils, the coconut oil being too warm, or the dough not being chilled. If this happens, chill your dough for 20-30 minutes before baking next time.

Can I reduce the sugar?

The recipe relies on the coconut sugar and maple syrup for moisture and structure. Reducing them significantly may alter the texture, making the cookies dry or crumbly.

Can I freeze the cookie dough?

Absolutely. Scoop the dough into balls, place them on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.