1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

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Showing the fudgy inside texture of a chocolate peppermint cookie on a stack of more cookies

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! 

Coconut oil, coconut sugar, tapioca flour, water, crushed candy canes, almond flour, flaxseed meal, peppermint extract, salt, baking powder, and chocolate chips

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!).

Stirring flax eggs, coconut oil, coconut sugar, vanilla, and peppermint extract

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.

Stirring chocolate chips into fudgy chocolate cookie batter

Cocoa powder + chocolate chips give these double chocolate goodness, while baking powder and salt provide lift and flavor.

Chocolate cookies sprinkled with crushed candy canes

The final touch is a sprinkling of crushed candy canes for holiday cheer and extra minty flavor!

Chocolate peppermint cookies on a cooling rack

We hope you LOVE these cookies! They’re:

Rich
Fudgy
Chocolaty
Perfectly sweet
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

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!

Plate with a stack of gluten-free vegan chocolate peppermint cookies

1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Gluten-free, vegan chocolate peppermint cookies that are crispy on the edges and fudgy in the middle! Uber chocolaty and perfectly sweet and minty. Just 30 minutes required!
Author Minimalist Baker
Print
Plate holding a stack of chocolate peppermint cookies
4.71 from 24 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 (Cookies)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with dark chocolate chips and the lesser amount of crushed candy cane.

Nutrition (1 of 12 servings)

Serving: 1 cookie Calories: 164 Carbohydrates: 16.7 g Protein: 2.7 g Fat: 11.6 g Saturated Fat: 6 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Potassium: 88 mg Fiber: 2.9 g Sugar: 9.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 34 mg Iron: 2 mg

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My Rating:




  1. BD says

    I’m always looking for gluten free, dairy free ideas for my teenage daughter so she doesn’t miss out. These are beautiful and easy to make. I used 1 large real egg, olive oil instead of coconut, orange essence instead of peppermint, corn flour instead of tapioca flour and chopped up Lindt chocolate as I had these ingredients in my cupboard. She loved them and I will re-make them with the peppermint next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ohhh yum, that sounds delish! Thanks for the lovely review, BD. So glad she enjoyed these!

  2. Hadley says

    Can I make this dough a day ahead and stash in the fridge overnight before baking??

    These sound SO good and I can’t wait to try them out!

  3. Suki Tawdry says

    These cookies turned out to be fudgy and peppermint-y bits of goodness.

    I did not have any candy canes, but I am a huge fan of the flavor of peppermint so I doubled the amount of extract which worked out nicely for me.

    I could not be more pleased with the way my cookies turned out.
    This recipe is a definite keeper.

  4. Joanna Persaud says

    This recipe is AMAZING!! I used real eggs in place of the flax egg, Arrowroot flour in place of Tapioca, and I added mint chocolate chips. They were perfectly fudgy and a guilt-free chocolatey treat. I got a lot of compliments from friends. This will be a go-to cookie recipe for me :)

  5. Sage says

    I have made a few delicious V/GF baked goods from Minimalist Baker but unfortunately this one was not great. The flavor was pretty good, but could have used more chocolate and peppermint flavors. The texture was dry and not that enjoyable. But, they made perfect cookies for ice cream sandwiches with Nada Moo peppermint ice cream in the middle! I recommend these if you need a filler cookie but not as something to snack on.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! So sorry these didn’t work out for you, Sage. Did you happen to make any modifications to the recipe? Thank you so much for your honest feedback!

  6. Mak says

    I don’t usually leave reviews but I will for this one because these cookies were seriously good. Fudgy, chocolatey, perfection. The peppermint extract + candy canes on top were 👌🏻

    Will definitely make again next Christmas. Yay thanks so much for this recipe!

  7. AAmiel says

    The flavor of these is delicious. I followed the recipe exactly with the exception of peppermint extract (bc even after looking in 3 different stores, I could not find any). I definitely missed the peppermint flavor, but they had a rich chocolatey flavor without it. Only critique is that they were really oily, the edges spread out really thin and were almost bubbling with oil when they came out of the oven. I might cut back on the oil next time. Or maybe even sub myokos vegan butter.

  8. Halle says

    What a fun recipe! As a person with Celiac who’s also allergic to eggs and dairy, I honestly don’t know what I’d do without Minimalist Baker recipes. I haven’t had a true holiday cookie in years, so this helped me feel like I can really be part of the festivities again. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, this makes us SO happy to hear, Halle! We love everyone being able to enjoy the festivities! Thank you for sharing! xoxo

  9. Emily says

    I made these last night and they are DELICIOUS! Best cookies I’ve tasted. The only thing is that even this morning, they’re still very soft and floppy. I followed the recipe exactly so perhaps it’s something to do with my oven? Would it ruin them if i put them back in this morning for a few minutes of extra baking, or would you suggest starting again?

  10. SG says

    These are perfectly fudgy and decadent Christmas cookies. I doubled the peppermint extract but sprinkled only 1/4 tsp of crushed candy canes on top of the cookies as there wasn’t much space to sprinkle more. However, the cookies enlarged during baking and I realized that I should have stuck to the recipe notes for 1/2 to 1 tsp of crushed candy cane.

  11. Kate says

    I’ve been searching for a “signature” easy Christmas cookie to make with my family every year, and I think this might just be the one!

  12. Laura Larson says

    Ahhh! What a perfect treat. The cookies were not too sweet, had a hint of mint with fudge filled goodness! We did not have peppermint extract so we subbed for a couple drops of edible peppermint oil and it worked great! I have cooked many many recipes from here and will continue to come back for more!

  13. Jen says

    The first batch I used a coconut sugar (that May have been a little expired-don’t think it would make much of a difference) but made second batch with organic cane as that’s what I had on hands. Also used 1/2tsp peppermint (double the recommended). Still wasn’t all that minty. If I make again I’ll try EO. My favorite cookie recipe is still the soft and chewy gf CC cookies, the best! So of course I had to make those too since most of the ingredients were already on the counter. Thanks for all your WONDERFUL recipes, sweet savory. 😃

  14. Maureen says

    Made these to have something different on the cookie tray… and as a gift for a friend who loves chocolate and mint….they are so divine and a huge hit with everyone! Definitely putting these into the regular rotation, regardless of the season. I made a double batch and used cane sugar as well as doubling the peppermint extract (as others suggested). Very easy… and they disappeared fast – all gone!

  15. Anne says

    I made these today for Christmas cookies and they are fabulous!!! I used all the ingredients as listed, except I used Earth Balance instead of coconut oil. I did notice the instructions said best when fresh, not more than 4, 5 days in the refrigerator. Christmas is a week away. I think I plan to wrap them in wax paper and freeze them until the day before. Does that sound like a good idea? Fabulous recipe, will definitely make again!

  16. AAmiel says

    These sound amazing, would like to try them but I only have Pearl tapioca. Anyone know if this is essentially the same as tapioca starch, but larger granules? Thinking I might just blend it up and use that if that might work.

    Also, any pearls of wisdom on why soooo many recipes are both vegan AND gf? These are two unrelated dietary directions. It bugs me, bc I wholeheartedly believe one should only cut out gluten if they have a true allergy. I’m a dietitian, and I can tell you that long term gf diets are associated with heart disease (you’re missing out on all that good for you fiber!). Of course, white AP flour is not a health food, but these are cookies :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t tried blending up tapioca pearls, but it might work if your blender is powerful! We aren’t promoting any specific way of eating but strive to make everyone feel welcome at the dinner (or dessert!) table. Many of our readers (about 50% in a poll) adhere to a gluten-free diet and some due to celiac disease or other health challenges that make consuming gluten (or wheat) painful for them. Some members of our team also experience these challenges. We find it much easier to sub in all purpose flour to a gluten-free recipe with success than the other way around. Hope that helps explain why you will find gluten-free recipes here!

      • AAmiel says

        Yes that makes sense, thank you! Good to know it’s easy to swap in regular flour for gf flour. It’s hard enough eating plant based, and since I don’t need gf I don’t want to make it harder :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Just FYI – It’s not a 1:1 swap, but you can usually find our substitution recommendations in the notes or comments. In this recipe, we’d suggest 1 cup total all purpose flour in place of the almond and tapioca. Hope that helps!

  17. TimTam says

    I made these today but my husband is not a fan of peppermint so I used a tsp of maple syrup in place of the peppermint essence and instead of the candy on top, I put a large vegan chocolate button with a dab of peanut butter underneath. Hubby approved and enjoyed one one with his afternoon coffee!! Love your recipes 💚

  18. Nicole says

    Can you use oat flour instead of almond flour? And just checking, tapioca starch and tapioca flour are the same thing?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, yes, tapioca starch and tapioca flour are the same thing. Oat flour is more drying than almond flour, so we’re not sure whether it will work. If you try it, we’d suggest starting with less oat flour and working your way up until it resembles the texture in the photos/video. Hope that helps!

  19. Meg says

    Whoa these babies are GOOD ❤️ So, I accidentally mixed the candy cane pieces into the batter… whoops. When I took them out, I just put more on top. Seemed to work great! But definitely my blunder for not reading thoroughly :)

  20. Nicole says

    Best cookies I have ever made! Followed the recipe but just added some extra peppermint extract and I am obsessed. Will definitely be making them again. Dana, your recipes never disappoint!
    Thank you:)

  21. Minette says

    These are delicious! I followed the recipe as written, and the cookies are chewy and tasty (15-minute cooking time). Just the right amount of peppermint flavor and slight crunch on top from the candy canes. I crushed the candy canes in a small food processor, which resulted in some small pieces and some powder…perfect topping for these cookies.

  22. The Vegan Goddess says

    Deliciously chocolatey and minty — a great combination! I added a little extra mint flavor. I love the thin mint cookies and knew this was a must.

    I skipped the peppermint candy and it was not lacking in flavor (though I can see how that would bring it to a new level).

    I used a vegan chocolate bar chopped up in bite-sized chunks instead of chips and it turned out well.

    It will definitely be on the rotation list.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed. Thanks as always for the lovely review and for sharing your modifications!

  23. Danyelle says

    Yum! Made this recipe today with my daughter and wow!! Sooo good!! Definitely a keeper! Thank you for another great recipe!

  24. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Hi Reanna, we’re so sorry that was your experience! We haven’t used Smart Balance but perhaps that was the issue due to the different oils in it? Or is it possible you were baking them on the bottom rack of the oven? That would cause the bottoms to brown too quickly.

    • Reanna says

      My cookies were on the middle rack but I think I know why they burnt. I put two large cookie sheets side by side and I think the heat from them touching each other and the side of the oven caused too much heat. Can you please kindly take down my review, as this was a user error? I’d hate for anyone to not try to make these because of what I wrote. Thank you.

  25. Cindy says

    I made these last night for a friend gathering and they were a hit. Great for a crowd with mixed dietary needs. At first I didn’t think the cookies were sweet enough, but with the addition of the chocolate chips and crushed candy canes they were perfect. I did double the amount of peppermint extract to enhance the minty flavor. Otherwise, made as written!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Cindy! So glad you enjoyed!

  26. Jaime says

    These look amazing!! Do you have any suggestions regarding how much food grade peppermint essential oil to use instead of peppermint extract? Thank you in advance! :)

  27. Sherri says

    I just made these with eggs. Doubled the batch. The coconut oil immediately hardened with the eggs even at room temperature. All I did was mix as instructed then put next to the oven vent to soften the oil and do a last mix. I have learned this from previous experience. These are for after supper tonight. But had to try one. Hope I can hold off, they are great. Thanks

  28. Rachel says

    Made these as written minus the candy canes. These were good! Next time I’d add more peppermint extra (maybe double?). I’d be curious to try with all-purpose flour.

  29. Tari says

    These look amazing. Would I use 2 eggs if I wanted to instead of flax eggs.? We’re not vegan & are ok eating eggs. Would I alter anything else in the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried them with potato starch, but it might work. Or if you have arrowroot starch, that might work better? We hope you love them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, we haven’t tested a nut-free version, but perhaps a combination of oat flour and GF blend? If you try it, we’d suggest using less flour since they will be more absorbent than the almond. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rhea, we haven’t tested it that way and can’t guarantee it will turn out the same. If you try it, we’d suggest using less of the GF blend since it’s more absorbent than almond. Hope that helps!

  30. Cory Andersen says

    I have an almond allergy. Can I use GF 1:1 flour instead? Would I still need the tapioca flour? Can’t wait to try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cory, we think it would be delicious with hazelnut flour if you can have that! If needing a nut-free version, perhaps a lesser amount of oat flour or GF 1:1 in place of the almond flour? Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacqueline, we haven’t tested it that way, but we think it should work. We’d suggest using 2 eggs in place of the flax and water. Let us know if you try it!

  31. Adi says

    Hello!

    Wondering if Bob’s Red Mill 1:1 GF Flour could replace the almond flour? Also would using regular sugar make a difference instead of the coconut sugar?

    Thanks for making such great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adi, thank you for your kind words! Regular sugar should be fine, but they will be less fudgy. We can’t guarantee the GF blend will work because almond flour adds moisture, but if you want to try it, we’d suggest starting with less. Hope that helps!

  32. Adriana says

    These look wonderful! Could this be made with regular flour instead a combination of gluten-free ones? If so, should I simply substitute exact amounts? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adriana, We haven’t tested it this way, but perhaps 1 cup total all purpose flour in place of the almond and tapioca? We do have a chocolate peppermint cookie recipe that uses all purpose flour, but it’s not vegan. You can find that one here. Hope that helps!

  33. Karen says

    These look so yummy! Wondering if all purpose flower can be substituted for the almond flour and tapioca starch since I’m not concerned about the cookies bring gluten free.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, We haven’t tested it this way, but perhaps 1 cup total all purpose flour in place of the almond and tapioca? We do have a chocolate peppermint cookie recipe that uses all purpose flour, but it’s not vegan. You can find that one here. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Charlotte, we’d suggest trying 2 eggs in place of the flax and water. Let us know how it goes!

  34. Christie says

    Chocolate & mint is one of my favorite combos! If I don’t want to make this gluten free, how much all purpose flour would you suggest in place of almond flour & tapioca starch?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christie, We haven’t tested it that way, but perhaps 1 cup total? We do have a chocolate peppermint cookie recipe that uses all purpose flour, but it’s not vegan. You can find that one here. Hope that helps!

  35. Jessica says

    These looks amazing!! Would it be possible to sub maybe oat flour for the almond flour? We can’t do nuts at our house.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Possibly! We haven’t tested it that way, but if you try it, we’d suggest starting with a lesser amount of oat flour because it’s more absorbent. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we think it would be delicious with hazelnut flour if you can have that! If needing a nut-free version, perhaps a lesser amount of oat flour or all purpose flour? Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maeve, we’d suggest trying 2 eggs in place of the flax and water. Let us know how it goes!

  36. Alexis Aguilar says

    Hi minimalist baker! Love your recipes! For this one I seem to not have tapioca starch. I do however have potato starch! Can i substitute that?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Alexis! Potato starch might work but we haven’t tested it in this recipe. If you have it, we think arrowroot would be preferable. Let us know if you try! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Inez, we haven’t tested it that way, but if you try it, we’d suggest using 2 eggs in place of the flax and water. Let us know how it goes!

  37. Deepti says

    Can I substitute any other kind of oil instead of coconut oil? It’s hard to get refined coconut oil where I live and I prefer a more neutral taste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deepti, it might work with vegan butter, avocado oil, or another neutral oil. But we haven’t tested with any of those so aren’t certain how it will turn out. Let us know if you try it!

  38. Anne says

    These look great! I love the combination of chocolate and peppermint, I think these might go in my “cookie rotation” this year. I plan to substitute Earth Balance for coconut oil since I usually have that around. I don’t usually have tapioca flour, do you think corn starch is a reasonable substitute? (I don’t really have to worry about allergies or gluten)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, it’s hard to say without trying it, but we think vegan butter should be fine. For the tapioca flour, we think subbing cornstarch would make them more crumbly and less fudgy. Arrowroot starch might work if you have that! Or even all purpose flour? Let us know how it goes!

      • Angela says

        Hello! I would really like to try these cookies but don’t have one small ingredient on hand – flax meal. Is there a substitute or can I simply omit it? Thank you very much. Happy holidays.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Angela, Happy holidays! a chia egg should work. Or if not vegan, it should work to replace the flax and water with 2 chicken eggs. Hope that helps!