To be honest, peppermint is not my favorite flavor. But this holiday season, I decided to test it out in a way that would not be overpowering. Enter, the vegan chocolate peppermint cookies!

chocolate peppermint cookie

ingredients you’ll need for these cookies

I used the exact same chocolate cookie as my Chocolate Crinkle Cookie recipe. Super minimal, yet effective.

  • vegan butter melted
  • sugar – I have only tried with regular granulated sugar but you could test out coconut sugar
  • unsweetened chocolate
  • flaxeggs
  • pantry items of vanilla, flour, salt, baking soda
  • vegan peppermint candy pieces {Red 40 dye is vegan! If you can’t find, you can get vegan candy canes and pulse in the food processor}
vegan chocolate peppermint cookie

why you’ll love these chocolate peppermint cookies

If you are not a huge peppermint fan like myself, you know how wrong too much peppermint can go. I debated adding peppermint extract to the dough itself, but honestly, the peppermint candies are the perfect amount. You can still taste all the yummy and moist chocolate, and get a nice crunch and subtle peppermint flavor.

holiday chocolate peppermint cookies


  • 1/2 cup melted vegan butter or melted refined coconut oil (make sure it is refined so it doesn’t have the coconut flavor; I think the butter works better!)
  • 6 oz unsweetened chocolate, melted over a double boiler
  • 2 cups granulated sugar
  • 4 flaxseed eggs (4 tbsp of ground flaxseeds, stirred with 8 tbsp of water) Let sit for 10 minutes to coagulate
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/2 cup vegan peppermint candies crushed


  1. Get the flaxseed eggs going. Mix 4 tablespoons of ground flaxseeds with 8 tablespoons of water in a small bowl. Stir to make sure all the flaxseed is exposed to water. Then let it sit for about 10 minutes.
  2. Melt 1/2 cup of vegan butter (I love Miyokos) I just melt it in the microwave for about 20 seconds. Or melt 1/2 cup refined coconut oil if you don’t have the vegan butter. You can also use canola oil. I personally think the butter gives the best finished product!
  3. Then melt 6 oz of unsweetened chocolate over a double boiler so it doesn’t burn.
  4. Pour the vegan butter into a mixing bowl. Add the melted chocolate and sugar.
  5. Mix the three ingredients well.
  6. With the mixer still going, add a spoonful of the flaxseed eggs 1 at a time (as if you’re adding 1 egg at at time). Let each spoonful mix into the batter before adding the next. Keep mixing well!
  7. Add the vanilla
  8. Once the wet ingredients are well mixed, add the 2 cups of flour with the mixer still running.
  9. Follow with the salt and baking soda.
  10. Preheat the oven to 375 degrees and prepare the cookie sheet with one sheet of parchment paper.
  11. Put the crushed peppermint candies in a shallow bowl.
  12. Scoop about 2 tablespoons worth of dough and roll into a ball with your hands.
  13. Roll the dough ball into the candies and coat thoroughly. You may have to press the candies into it a little bit.
  14. Place on the cookie sheet and bake for 10-12 minutes
  15. Let the cookies cool on the cookie sheet at least 5 minutes before moving them to a cooling rack.

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