Description

Delicious Vegan Chocolate Chunk Cookies with Peppermint! Gluten Free and easy to make Christmas cookies!

Ingredients

Units Scale

recipe updated 12/2022

1/2 cup (113 grams) plant based butter, room temp
1/2 cup cane sugar or xylitol
1/4 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 cup + 2 tablespoons (180 grams) Gluten Free 1:1 Flour (See notes for substitute)
1 teaspoon baking soda
1/2 teaspoon fine kosher salt
1/4 cup non dairy milk
1/2 teaspoon peppermint extract
1 1/2 teaspoons distilled vinegar
1 cup vegan chocolate chunks or chips
1/3 cup crushed peppermints or 4 candy canes, crushed
Optional sparkling sugar or sprinkles to coat (dye free sprinkles can be used)

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Instructions

Place the butter and sugar in a large bowl or bowl of a stand mixer. Beat the ingredients with an electric mixer or stand mixer for about 1-2 minutes or until they are creamed together. Add vanilla, and mix to combine.
In another mixing bowl, sift the gluten free flour and cocoa powder together. Whisk in the baking soda and salt.
Working in batches, add the dry mix to the sugar and butter. The batter will be thick and crumbly.
Pour in the milk and peppermint extract, and mix again. Then, gently mix in the vinegar (do not over mix).
Fold in the chocolate chunks and crushed peppermints.
Cover batter. Then, chill the batter in the freezer for 20 minutes or the fridge for 60 minutes or up to 24 hours.
While batter is chilling, preheat the oven to 350 Fahrenheit. Line a baking tray with parchment paper, and set it aside.
Remove the batter from the fridge or freezer. Using a medium cookie dough scoop (1 1/2 to 2 Tablespoons), scoop out dough, and roll it into a ball.
Coat each cookie in sparkling sugar or sprinkles (optional). Then, place them on the baking sheet.
Bake cookies on the center rack for 10-14 minutes, depending on the type of flour you use.
Remove the cookies from the oven, and let them cool on the tray before touching them. They will set and harden as they cool.
Store the cookies in a Ziplock bag or container. They are best when kept in the fridge, but room temperature will be fine for 5-7 days.

Notes

Substitute – Real butter can be subbed for plant based butter. Substitute a homemade flour blend for the store-bought Gluten Free 1:1 Flour blend by whisking together: 1 cup gluten free All Purpose flour, 1/2 cup oat flour and 1/4 tsp xanthan gum.

Baking Tip – Chilling cookie dough controls spread. If you prefer flatter cookies, press the dough balls down a little bit before baking. Each type of flour will vary with how the cookies spread.

Prep Time: 15
chill time: 30
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