Friends, if you love our Fudgy Vegan Brownie Cookies (they’re a fan favorite!), we have a holiday twist that must go on the cookie-making list! These chocolate peppermint cookies are crispy on the edges, fudgy in the middle, plus super chocolaty and perfectly sweet and minty! We are truly obsessed — these are too good to leave out for Santa (sorry, Santa).
Bonus points? They’re so easy to prepare (just 1 bowl and 30 minutes required)! Let’s make cookies!
How to Make Chocolate Peppermint Cookies
These quick & easy chocolate peppermint cookies start with our trusty flax eggs as the egg substitute and binder. Once the flax has had a few minutes to rest and thicken, we start adding the remaining ingredients to the same bowl (yay for minimal dishes!).
Melted coconut oil helps create crispy edges and a fudgy center, while coconut sugar or cane sugar provides the sweetness, vanilla extract is a cookie classic, and peppermint extract makes them perfectly minty!
The gluten-free (and grain-free) flour duo in these cookies relies on trusty almond flour for a tender center plus tapioca flour for crispy edges and more binding.
Cocoa powder + chocolate chips give these double chocolate goodness, while baking powder and salt provide lift and flavor.
The final touch is a sprinkling of crushed candy canes for holiday cheer and extra minty flavor!
We hope you LOVE these cookies! They’re:
Quick & easy
& Undeniably delicious!
They’re the perfect healthier dessert to celebrate the holiday season, bring to cookie parties, or gift to family and friends. Dip them in hot chocolate or another cozy drink and wrap yourself in a warm blanket for all the holiday feels!
More Holiday Cookie Recipes
- 1-Bowl Ginger Cookies (V/GF)
- Vegan Gluten-Free Gingerbread Men
- 1-Bowl Vegan Sugar Cookies
- Grain-Free Cut Out Sugar Cookies (1 Bowl!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Bowl Chocolate Peppermint Cookies (Vegan + GF)
- 2 Tbsp flaxseed meal (ground flax seeds)
- 5 Tbsp water
- 1/4 cup melted coconut oil (use refined for less coconut flavor)
- 1/3 cup coconut sugar (or organic cane sugar)
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract (add a little more if you like extra peppermint flavor)
- 3/4 cup almond flour
- 1/3 cup tapioca flour (also called tapioca starch)
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup vegan semisweet or dark chocolate chips (we like Enjoy Life)
- 2-4 Tbsp crushed candy canes (~2-4 candy canes // we like Yum Earth)
- Preheat the oven to 350 degrees F (176 C) and line a cookie sheet with parchment paper.
- To a large mixing bowl, add flax meal and water to create flax eggs. Let stand for 5 minutes to thicken.
- To the flax eggs, add melted coconut oil, coconut (or cane) sugar, vanilla extract, and peppermint extract. Whisk well to combine. The mixture should have the texture of caramel. To the wet ingredients, add almond flour, tapioca flour, cocoa powder, baking powder, and salt. Mix the wet and dry ingredients together with a spatula until thoroughly combined and there are no streaks of flour left remaining. Add in the chocolate chips and stir again. It should be a thick, scoopable batter.
- Using a small (~1 ½ Tbsp) cookie scoop (we like this one) or spoon, scoop out 12 equally sized cookies and place them onto the prepared baking sheet. Flatten the cookies slightly so there is a place for the crushed candy canes to go. Onto each cookie, sprinkle 1/2 -1 teaspoon of crushed candy cane. Press down gently to help the candy canes stick to the cookies.
- Bake for 12-15 minutes. The candy cane will be melted and the cookies slightly soft. Let cool at least 10 minutes before enjoying!
- Best when fresh. Store leftovers covered at room temperature for 1-2 days, in the refrigerator 4-5 days, or in the freezer for up to 1 month.