Chocolate chunk cookies with peppermint are gluten free, egg free and vegan Christmas cookies that will wow everyone! These vegan chocolate cookies are so fudgy and delicious, nobody will be able to tell that they’re allergy friendly!
Well… Hey there almost December! I’m about to bombard you with a week of christmas cookies. Don’t run, don’t hide! These are the best of the best gluten free christmas cookies that are (for the most part) refined sugar free with vegan options. GASP! I may be bias, but please believe me when I say I have had them tried and tested 3x! My kitchen basically exploded with holiday baking ever since these thumbprint cookies. Anyways…. let’s kick it off with a little peppermint and chocolate chunk magic. Mmmm k?
Chocolate chunk cookies with peppermint! Yep, a favorite holiday cookie of nearly everyone, but when you bake a batch that is vegan, gluten free, and egg free? Well, that just makes these vegan Christmas cookies downright addictive!
Commonly Asked Questions …. about gluten free (and egg free) cookies!
Questions that inquiring minds need to know. Also known as, give me the low down on these vegan chocolate cookies, Cotter.
What’s in a vegan cookie?
I think it may be easier to explain what isn’t in vegan cookies than to explain what is in a vegan cookie. You know what I mean?
Vegan cookies (and for that matter, all other vegan recipes) have no animal products or byproducts in them.
Here’s the thing, though. This recipe for Peppermint Chocolate Chunk Cookies is also egg free and gluten free, you will find NO eggs, wheat, bulgur, or rye flour in the recipe, either.
Some of my favorite cookie recipes are vegan. Have you tried these vegan cookie recipes of mine yet?
Now that you know what isn’t in the Vegan Peppermint Chocolate Chunk Cookie recipe, let’s talk about what is in them. I know what you’re thinking, if all that is missing from a cookie, then what good stuff is left? It’s all good stuff YO! And no, they don’t taste like cardboard. Pinky promise!
What’s in a vegan chocolate chip cookie?
Technically chocolate chunk cookies are chocolate chip cookies, with more chocolate. Right? And since we know that chocolate has anti-inflammatory properties, it only makes sense to use MORE chocolate. Hence, the chocolate chunks.
In addition to the chocolate chunks (which, by the way I buy from Enjoy Life Foods), this chocolate chunk cookie recipe also calls for a few other simple ingredients you probably already have in your pantry!
- Cocoa Powder
- Dairy free milk
- Vegan butter (you have got to try this one!!)
- Peppermint Candies
- Gluten Free Flour (Gluten Free 1:1 Flour works best or a flour with xanthan gum added)
- Unrefined Sugar (with sugar-free options)
- And of course… SPRINKLES!
How to Bake Allergy Friendly Cookies EASILY:
You can use dairy free chocolate chips OR chocolate chunks in the cookies – you can get either/both from Enjoy Life Foods. Using a gluten free flour mix like Bob’s Red Mill 1:1 GF flour does wonders, too. I also used a vegan butter that actually tastes like butter. But if you don’t have vegan butter, don’t worry, coconut oil works just fine. Or real butter if you are not vegan.
TIP– Chilling cookie dough controls spread as it solidifies the fat (butter or oil) in the cookies. So as the cookies bake, the fat in the refrigerated dough takes longer to melt than room-temperature fat. Which prevents too much spread.
Need some tips for making that peppermint shine?
I love using real peppermint extract with a touch of vanilla, OR 2 drops of peppermint essential oil for a more soothing aftertaste. This is the combo that makes Christmas shine.
Print
Vegan Chocolate Chunk Cookies with Peppermint
- Total Time: 29 minutes
- Yield: 14 1x
Description
Delicious Vegan Chocolate Chunk Cookies with Peppermint! Gluten Free and easy to make Christmas cookies!
Ingredients
recipe updated 12/2019
- 1 stick (around 110 g) vegan butter (see notes for substitute)
- 3/4 cup raw sugar or xylitol for sugar free substitute
- 1/4 cup unsweetened cocoa powder
- 1.25 c heaping cup 1:1 gluten free flour (Bob’s Red Mill) or GF multipurpose flour- see notes.
- 1 tbsp potato starch or 1.25 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp fine kosher salt
- 1/4 c cup non dairy milk
- 1/2 to 1 tsp peppermint extract or 2 drops peppermint essential oil
- 1 cup vegan chocolate chunks or chips
- 1 tsp distilled vinegar
- 1/2c crushed Peppermint (extra for topping)
- Optional red/white sprinkles to coat (dye free sprinkles can be used)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven 350F. Line a baking tray with parchment paper or silicon mat
- In a small bowl, beat the butter and the sugar together and beat with electric mixer until creamed together. Around 2 minutes. Add the optional vanilla if desired. vanilla and mix in.
- In another large mixing bowl, Sift the gluten free flour and cocoa powder together then add in your baking soda and seasalt.
- Combine your wet ingredients with the sifted flours (dry mix). Beat or mix thoroughly. Batter will be thick.
- Add your milk and peppermint extract and mix again.
- Gently mix in your vinegar (do not overstir), then fold in your chocolate chunks and crushed peppermint (around 1/4 -1/3 c).
- Once the batter is mixed, chill in freezer for 30 minutes or fridge for 90 minutes up to 24 hours.
- Once the batter has chilled, remove from fridge or freezer then roll batter into golf ball size balls.
- Coat eat cookie dough ball in sugar crystals or sprinkles (optional), then place on baking sheet. (see notes)
- Place any extra peppermint chips on top of each cookie ball. Place in oven in center wrack for 12-14 minutes depending on the thickness of your cookies.
- Remove from oven and let the cookie cool on tray before touching them. They will set and hardened as they cool.
- Store in ziplock bag or container. Best kept in fridge but room temp will be fine for 5-7 days. Freezer friendly.
Notes
- Vegan Butter Substitute – coconut oil (naturally refined and not melted) may be used in place of butter, but this may cause cookies to spread too much, so be sure to chill the batter for longer.
- Note – Chilling cookie dough controls spread. They will flatten a bit during baking. If you prefer flatter cookies, you may press the dough balls down a little bit before baking. Each type of flour will vary with how they spread.
- FLOURS – Gluten Free 1:1 Flour works best or a flour with xanthan gum added. This will prevent cookies from spreading.
- Prep Time: 15
- Cook Time: 14
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 200
- Sugar: 16.5 g
- Sodium: 140.4 mg
- Fat: 10.3 g
- Saturated Fat: 6.4 g
- Carbohydrates: 27.3 g
- Fiber: 1.8 g
- Protein: 2 g
- Cholesterol: 15.4 mg
Keywords: vegan cookies, christmas cookies, chocolate cookies, gluten free, dairy free, egg free, chocolate peppermint
Preheat the oven, let’s do this!
To conclude –> Making Christmas cookies without eggs isn’t hard at all. The best part is, no one will ever know they are VEGAN Christmas cookies!
Okay friends, that’s all I can reveal for now. I have 2 more cookie exchange posts/recipe coming up next week that will go into more vegan baking detail. Sound good?
For now, save this recipe or give it a whirl this weekend. You might be surprised at how easy they are to make (and eat). Obviously. Tis the season! Let’s just make sure the season is balanced with oh say… some nourishment.
Cheers!
LC
