Double Chocolate Chip Peppermint Cookies
User Reviews
5
Double Chocolate Chip Peppermint Cookies
Description
Double Chocolate Chip Peppermint Cookies use ground flax seeds mixed with warm water as an egg substitute, blended with brown and granulated sugars, vegan butter, vanilla, and peppermint extracts. The addition of cocoa powder and all-purpose flour creates a chocolate base dough. Vegan chocolate chips add melty pockets of bittersweet chocolate throughout each cookie. Baking at 375°F for 10 minutes sets the dough into a tender cookie with a pronounced chocolate profile complemented by peppermint aroma.
Optional recipe variations include adding instant coffee or espresso powder to deepen the chocolate flavor and achieve a mocha twist. Crushed candy canes can be pressed on top before or after baking to add crunch and holiday flair. Sprinkling vegan mini marshmallows during baking creates a hot-chocolate-inspired treat. Chocolate coating with coconut oil can be used to dip finished cookies, adding further layers of texture and flavor.
These cookies yield a dairy-free, vegan dessert suitable for festive occasions or whenever peppermint and chocolate are desired together. Cooling before eating is necessary for best texture. Variations offer flexibility for different preferences and presentation.
Ingredients
- 1 tablespoon flax seeds ground
- 2 ½ tablespoons water warm
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup vegan butter room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- 2 ¼ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips vegan
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl, beat together the flax meal and water for 1 minute. Place in refrigerator for 5 minutes.
- In a large bowl, beat together the sugar and vegan butter.
- Mix in the vanilla, peppermint, flax mixture, baking soda, flour, cocoa powder, and salt. You can mix by hand or with an electric mixer.
- Using a spoon/spatula, stir in the chocolate chips.
- Scoop dough onto a lightly oiled baking sheet by the tablespoon.
- Bake for 10 minutes and allow to cool before eating.
Notes
- Add ½ tablespoon of instant coffee or espresso powder to intensify the chocolate flavor without a coffee taste, or increase for peppermint mocha notes.
- Press crushed candy canes or peppermint candies onto cookies before baking or sprinkle over a melted vegan chocolate coating for additional crunch and flavor.
- Top cookies with 2-3 vegan mini marshmallows or half a regular mini marshmallow before baking for a molten hot chocolate effect.
- For chocolate-dipped cookies, melt vegan chocolate with a teaspoon of coconut oil, dip the cookies halfway, sprinkle toppings like crushed peppermint candy, then let set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 137mg | 6% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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