Ever wish you could bottle up the scent of the holidays and bake it into every busy Tuesday? Well, these vegan chocolate peppermint cookies do exactly that—no fancy ingredients, no long shopping lists, just the sweet smell of chocolate and peppermint swirling through your kitchen.
If your kids battle over who gets to lick the spoon, or your crew needs an allergy-friendly treat in under half an hour, trust me—this is your cookie. I’ve watched Ethan “taste test” these straight from the bowl (with Lila close behind and Basil always ready for fallen crumbs) so I know they’re kid-approved, even before baking!
What will you love most about this recipe?
- Super simple, one-bowl cleanup
- No specialty-store ingredients—just pantry staples
- Hands-on for little helpers (or “official sprinkle chiefs”)
- Perfect for holiday cookie swaps, lunchbox treats, or midnight chocolate cravings
Even if you’ve never baked vegan before, these cookies are totally foolproof and delightfully forgiving. Think chewy centers, crisp edges, and that magical candy cane crunch in every bite. Ready to fill your kitchen with laughter, chocolate smudges, and minty goodness?
Let’s peek at what makes these cookies so special—and the tiny tweaks that turn an ordinary afternoon into a mini celebration.
Table of Contents
Why You’ll Love This Vegan Chocolate Peppermint Cookies Recipe
There’s something magical about baking vegan chocolate peppermint cookies—especially when the kitchen is bursting with laughter, a hint of anticipation, and that unmistakable chocolate-mint scent.
I’ll never forget how Ethan and Lila jockeyed for “official dough taster” status last December, each with smudges of cocoa on their cheeks, while Basil the dog circled, hopeful for a stray crumb.
The Scent of the Holidays, Anytime
Imagine your kitchen filled with the cozy aroma of rich cocoa and cool peppermint—it’s pure holiday bliss in under 30 minutes.
No fancy ingredients are needed—these cookies rely on:
- Pantry staples like all-purpose flour, sugar, cocoa powder, and baking soda
- Easy plant-based swaps such as vegan butter, almond or soy milk, and dairy-free chocolate chips
- Grocery-store peppermint extract and crushed candy canes for that classic winter sparkle
Effortless, Kid-Friendly Joy
This recipe doesn’t require bakery skills or a degree in vegan science.
It’s:
- Kid-tested and parent-approved (Ethan and Lila have declared them “the best for school parties”)
- Perfect for busy families—just one bowl, little mess, big rewards
- A crowd-pleaser at family gatherings, cozy weeknights, or as homemade gifts
Shareable Memories, Not Just Cookies
Your little ones can help from start to finish—or at least be expert sprinkle-distributors.
And isn’t it wonderful when a dessert brings everyone into the kitchen?
“Chocolate-peppermint hugs, minus the dairy!” That’s how Lila described these.
For more festive ideas, see my complete Chocolate Peppermint Cookies Guide.
Even if you’ve never baked vegan before, this recipe is fail-proof, completely forgiving, and a true crowd favorite.
I’d love to hear about your tweaks or family traditions—drop your best tips in the comments so we can swap stories and keep the kitchen conversation going!
Try these vegan chocolate peppermint cookies for a little joy, a little chocolate, and a whole lot of togetherness—no holiday required.
Vegan Baking Basics: Chocolate & Peppermint Edition
Vegan chocolate peppermint cookies are proof that you don’t need eggs or dairy to bake up festive, crowd-pleasing treats. So, how do we recreate that classic cookie magic with all plant-based ingredients? Let’s get you baking with confidence, one bowl at a time.
Swapping in plant-based options is easier than you might think!
- For structure and lift, count on all-purpose flour, baking soda, and a touch of cornstarch (or applesauce) for binding.
- Rich, creamy vegan butter (like Earth Balance) stands in for standard butter.
- Almond or soy milk brings moisture without changing the flavor.
- Flaxseed or chia “eggs” work wonders, but most recipes (including mine) skip eggs entirely!
The flavor combo of chocolate and peppermint isn’t just for nostalgia—it’s a beloved holiday pairing that fills your kitchen with that unmistakable bakery scent. Did I mention kids go wild for the candy cane crunch?
Plant-Based vs. Classic Ingredients
How do vegan substitutes stack up in vegan chocolate peppermint cookies?
- Vegan butter creams just as fluffy as dairy.
- Plant milks are mild and keep cookies soft.
- Vegan chocolate chips (dark, semi-sweet, or allergy-friendly) melt beautifully and taste decadent.
- Use peppermint extract and crushed candy canes for maximum festive sparkle.
Baking with pantry staples means no specialty store runs—just simple swaps and big results.
Texture, Chew, and the Marvel of One-Bowl Mixing
Want that perfect combo of chewy center and crisp edges? Here’s what makes the difference:
- Don’t overmix—gentle folding keeps things tender.
- Use the one-bowl method: cream, stir, fold, done.
- Roll dough into balls, then flatten slightly for “bakery-style” cookies.
- Bake at 350°F for 10–13 minutes—watch for firm edges and soft centers.
For more in-depth techniques and easy-to-follow steps, check out my favorite Peppermint Cookie Baking Guide—it’s my secret weapon for busy school nights and cookie swaps alike.
If you can measure and stir, you can bake these cookies—no stand mixer, no sweat. The one-bowl trick? Lifesaver on messy family afternoons! The best cookies are the ones your kids can help make (and sneak bites of dough while they’re at it).
In a nutshell, vegan chocolate peppermint cookies bring chewy, chocolatey joy to every baker—no fancy tricks required—so grab a bowl, round up your helpers, and let your kitchen fill with the scent of holiday cheer.
Ingredients & Equipment for Vegan Chocolate Peppermint Cookies
Vegan Ingredient Staples
You’ll love how easy vegan chocolate peppermint cookies are with just a few pantry basics—no fancy products needed.
Every batch in my kitchen starts with:
- Vegan butter
- Granulated and brown sugars
- Plant-based milks: soy or almond (either works)
- Cocoa powder (Dutch-process for deeper flavor)
- All-purpose flour (swap oat or almond for tweaks)
- Baking soda, salt
- Vegan chocolate chips (dark, semi-sweet, allergy-friendly varieties)
- Peppermint extract and crushed candy canes
When Lila wants to help, I let her choose the milk (“Almond or soy today?”). If you need an egg-free binder, a spoonful of cornstarch or applesauce does the trick—I promise, no eggs required!
For an extra chocolate punch, here’s my secret: add a pinch of instant coffee or an extra handful of chips. Crushing candy canes adds a satisfying crunch and a sweet pop of mint.
Vegan chocolate chips come in all shapes—mini, mega, allergy-safe—so you never have to hunt past the baking aisle.
Want to try gluten-free? Swap in oat flour. Nut allergy in the house? Stick with classic flour or gluten-free blends. For more on allergy-friendly swaps, see my Gluten-Free Chocolate Peppermint Cookies.
Home Baking Equipment
Let’s keep it simple—these vegan chocolate peppermint cookies need only:
- Mixing bowls (grab a big one for little arms to reach)
- Sturdy whisk or hand mixer
- Baking pans lined with parchment paper
- Cookie scoop (makes uniform cookies, but spoons work for helper hands)
- Cooling racks (if Basil the dog isn’t in the way)
I always set out two small whisks so both Ethan and Lila can “help” whip the dough. Parchment paper is a life-saver for easy cleanup—and less cookie loss to stuck pans.
The right tools make baking together outrageously fun, not frustrating. Picture this: kids rolling dough, candy cane bits scattered everywhere, giggles all around.
These ingredients and tools make vegan chocolate peppermint cookies a joy to bake—whether you’re prepping for a school party or an impromptu cookie craving. “Every shared bite is a mini celebration,” says Ethan, making this recipe a family win from the very start.
Step-by-Step Instructions: Fool-Proof Vegan Chocolate Peppermint Cookies
Easy One-Bowl Mixing
When I make vegan chocolate peppermint cookies with Ethan and Lila, my kitchen quickly turns into a whirlwind of giggles and sticky hands.
Start with a big mixing bowl—one bowl is all you need.
- Cream your vegan butter and sugars until smooth and fluffy.
- Add in vanilla, peppermint extract, and plant-based milk (we swap between soy and almond, depending what’s open in the fridge).
- Mix lightly—if you have little helpers, let them count out chocolate chips or sprinkle in cocoa powder.
Hear that soft swoosh as wet and dry meet? That means we’re headed toward cookie magic.
- Add dry ingredients: flour, cocoa, baking soda, and salt.
- Gently stir until just combined—never overmix!
- Fold in vegan chocolate chips and crushed candy cane pieces for that signature crunch.
Kids love to handle this part, and honestly, is there anything better than letting them sneak a taste of dough?
Shaping & Baking
Now, scoop dough balls (use a cookie scoop or two spoons) onto a parchment-lined baking sheet.
- Flatten each dough ball slightly with your palm for a soft, chewy center and crisp edges.
- Top with extra crushed candy cane for sparkle and flavor—press down gently to lock in the shimmer.
- Bake at 350°F for 10–13 minutes.
- You’ll know they’re ready when your kitchen fills with rich chocolate-mint aroma and edges look set.
This is my favorite part: glassy crackled tops, flecked with pink and white, signal pure holiday delight.
Craving more bake-time tips? Check out my Chewy Chocolate Peppermint Cookies.
Optional Finishes
Once cooled, try these extra touches for next-level cookies:
- Dip half of each cookie in melted vegan chocolate and let them set for a bakery finish.
- Drizzle with extra chocolate, or top with chopped nuts and sprinkles—Ethan always picks rainbow, Lila is team nutty.
There’s no “wrong” way to finish these treats. Let the kids decorate—each cookie becomes a unique, edible masterpiece.
Whether you’re whisking solo or baking with curious little hands, these steps deliver fool-proof vegan chocolate peppermint cookies. One bowl, no fancy tricks—just instant holiday happiness in every bite.
Tips & Variations: Perfecting Your Vegan Chocolate Peppermint Cookies
Texture Tips
Let’s make sure your vegan chocolate peppermint cookies deliver that dreamy bite—chewy middle, crisp edges, and crunchy mint sparkle.
For a memorable texture, I always:
- Stir in lots of crushed candy canes for a burst of crunch (and magical, melt-in-your-mouth moments).
- Use a mix of white and brown sugars for chew.
- Add a scoop of cornstarch or a generous spoonful of applesauce to bind—skip the eggs, not the tenderness.
The secret? Don’t overmix your dough after the dry ingredients go in, and pop the bowl in the fridge for 20 minutes if your kitchen is warm.
Do a quick ovenside check: pull your cookies when the edges look set, and the middle is still soft—they’ll finish baking outside the oven.
Got a gluten-free or nut-free kitchen? Try oat flour or almond flour for gentle tweaks, or sub in a little less sugar if your crew likes things less sweet.
Festive and Fun Variations
Ready to shake things up for every taste bud?
These are Ethan and Lila’s favorites (and yes, they go nuts for a cookie sandwich):
- Roll your dough in powdered sugar for perfectly crackled Peppermint Crinkle Cookies with a snowy finish.
- Stir in a handful of White Chocolate to wow at school swaps.
- Go all-in with Triple Chocolate, Fudgy, or even a No-Bake spin anytime you’re feeling creative.
- Want something extra festive? Drizzle melted chocolate or make pretty sandwich cookies with a swirl of peppermint cream.
For adventurous bakers (or when the kids want a taste test), check out unique idea at Vegan Chocolate Raspberry Cream Cookies.
Think of this as your own cookie canvas—swapping in flavors, shapes, or colors to match every holiday or whim.
Swap toppings, change the chocolate, halve the sugar, or shape into heart cutouts for Valentine’s Day—there’s a version for every celebration and craving. The best part? Your cookies, your rules—just share your twists in the comments so we can all bake a little brighter together.
Flavor Pairing & Serving Inspiration
Imagine pulling a tray of vegan chocolate peppermint cookies out of the oven—the kitchen smells like chocolate and fresh mint, with the kind of warmth only home baking brings.
Pair these cookies with a mug of almond milk, creamy oat milk, or classic hot cocoa for a cozy snack that’s vegan and kid-approved.
Looking for something a little more grown-up? A bold cup of coffee or even a peppermint mocha turns snack time into a winter treat just for you.
Festive Serving Ideas for Family Moments
In our house, these cookies are a winter movie night must. Ethan and Lila love them as after-school treats, dipping their cookies in milk while Basil waits (not so patiently) for a stray crumb.
They’re perfect for holiday cookie swaps and school parties, and they take home-baked gifts to a whole new level with their cheerful, candy-cane-topped flair.
Build a Balanced Vegan Cookie Platter
Mix things up on your dessert table by pairing these cookies with:
- Chewy snickerdoodles or ginger snaps for spice
- Soft thumbprint cookies with seasonal jam
- Crisp shortbread for texture contrast
- Chocolate-dipped dried fruit for a lighter bite
This way, every guest finds their new favorite, and the platter looks like a bakery window.
Create an Easy Holiday Dessert Board
Arrange vegan chocolate peppermint cookies with bowls of vegan whipped cream, fresh berries, or a couple of different plant-based truffles for a DIY treat station.
Scatter mini candy canes, dried orange slices, and roasted nuts for pops of color and crunch.
You’ll have a spread that says, “holiday magic happens here”—with almost no extra effort.
There’s real joy in watching kids and grown-ups grab a warm cookie and see their eyes light up. “These cookies make any simple moment feel like a celebration.” That’s the spirit of sharing, right from my kitchen to yours.
Ready to Bake Joyful Memories with Vegan Chocolate Peppermint Cookies?
Vegan chocolate peppermint cookies don’t just fill your home with cozy smells—they create small, shareable moments of happiness your family will remember. Picture warm cookies, gooey chocolate, and minty bursts, all ready in one bowl with pantry staples. Isn’t that a treat worth celebrating?
Here’s how you can make the magic happen:
- Gather your everyday ingredients—no specialty shopping required
- Invite your kids or friends to help—sticky hands make the best memories
- Try a new twist like extra chocolate chips, a sandwich filling, or a fun drizzle
- Share your unique version in the comments so we can all bake a little brighter
- Embrace every imperfect cookie—that’s where the laughter lives
Ready for your kitchen to smell like a holiday—even in July? Start mixing, let your creativity (and kids!) run wild, and bring a tray of vegan chocolate peppermint cookies to your next family moment.
Because dessert isn’t just about sweets—it’s about the joy you bake into every bite.
Vegan Chocolate Peppermint Cookies
Sink your teeth into the ultimate vegan chocolate peppermint cookies—fudgy, peppermint-kissed, and bursting with merry cocoa flavor. You’ll need just one bowl, a handful of pantry staples, and a sprinkle of holiday cheer. Ever wondered how easy plant-based baking can be? This recipe is pure chocolate-peppermint joy, every single time.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until smooth and fluffy using a whisk or hand mixer.
- Add cocoa powder, plant-based milk, vanilla extract, and peppermint extract. Mix until just combined.
- Sprinkle in flour, baking soda, salt, and cornstarch. Gently stir until no dry streaks remain—don’t overmix!
- Fold in vegan chocolate chips and most of the crushed candy canes.
- Scoop dough into generous tablespoon-sized balls and place them 2 inches apart on prepared baking sheets.
- Flatten each dough ball slightly with your palm. Top with extra crushed candy cane and gently press to set the sparkle.
- Bake for 10–13 minutes, until edges are set but centers look slightly soft (they’ll finish setting as they cool).
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
- For bakery-style flair, dip or drizzle cooled cookies with extra melted vegan chocolate.
Nutritional values
Servings: 24 ServingCalories:145kcalTotal Fat:6gTotal Carbohydrate:22gDietary Fiber: 1gSugars: 12gProtein:2g
Note
- Chill your dough for 20 minutes if your kitchen runs warm—this helps keep cookies thick and chewy.
- Swap in oat flour for a gluten-free version or stir in white chocolate chips for extra decadence.
- Let the kids decorate—their sprinkle style makes every batch unique!
Caption-friendly moments: “Chocolate-peppermint hugs, minus the dairy!” and “Watch little hands crush candy canes—instant holiday memories.”
Picture this: Crackled chocolate tops, flecked with pink confection, ready for dunking in a mug of steaming almond milk.
This is a dinner hack you’ll use all week—share your family’s twist in the comments!
