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Vegan Mint Chocolate Chip Cookies

Chocolate and mint swirl together in these incredible vegan cookies! They're easy to make, super festive, and will be instantly devoured.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 24 Cookies
Calories: 233 kcal
Course: Dessert
Cuisine: American , Vegan

Ingredients

  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoon vegan butter, softened See Note
  • ¾ cup dark brown sugar
  • ¾ cup granulated cane sugar
  • 2 egg equivalent egg replacer See Note
  • 1 tablespoon vanilla extract
  • 1 ¼ teaspoon mint extract See Note
  • 2 tablespoon green food dye Optional
  • 9 ounce vegan chocolate chips See Note
For the Melted Chocolate
  • 1 ½ cup vegan chocolate chips

Instructions

    Cup of Yum
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk the 2 ¼ cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt until combined.
  3. Place the 8 tablespoon softened vegan butter and the ¾ cup brown sugar and ¾ cup granulated sugar in the mixer and beat until the mixture is fluffy. Add the 2 egg equivalent vegan egg, 1 tablespoon vanilla, and 1 ¼ teaspoon mint extract, and beat until incorporated. If you're adding green food dye, add it with the extracts.
  4. Stir the flour mixture into the butter mixture until just combined.
  5. Stir in the 9 oz of chocolate chips until evenly combined.
  6. Use a spoon or an ice cream scoop (this depends on how large you want the cookies to be) and scoop the dough out and place 2 inches apart on a cookie sheet. Line with parchment to make sure they don't stick to the pan.
  7. Place them in the oven for 12 to 14 minutes and let them bake! Bake time will depend on the size of the cookie or how your oven is calibrated. They should be a light golden brown. !
  8. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack.
Dip in Chocolate
    Cup of Yum
  1. If you want to dip half of the cookie in chocolate, melt 1 ½ cups of chocolate chips in the microwave until smooth and creamy, approximately 3 to 5 minutes.
  2. Dip the cookie in the chocolate and cool in the refrigerator.

Notes

  • NUTRITION DISCLAIMER
  • BUTTER - We use Miyoko's or Earth Balance. Make sure the butter is at room temperature for best results.
  • EGG REPLACER - We use 5 tablespoon of JUST egg. You can use your favorite egg replacer, just be sure to use the equivalent of 2 eggs. 
  • MINT EXTRACT - Peppermint extract is not the same as mint extract. Peppermint will totally change the flavor of this recipe. 
  • CHOCOLATE CHIPS - We use Enjoy Life Chocolate chips. 

Nutrition Information

Serving 18g Calories 233kcal (12%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 1mg (0%) Sodium 110mg (5%) Potassium 25mg (1%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 179IU (4%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24Cookies

Amount Per Serving

Calories 233

% Daily Value*

Serving 18g
Calories 233kcal 12%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 1mg 0%
Sodium 110mg 5%
Potassium 25mg 1%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 179IU 4%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.