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vegan chocolate cookies with peppermint

Vegan Chocolate Chunk Cookies with Peppermint

  • Author: Lindsay Cotter
  • Prep Time: 15
  • Cook Time: 14
  • Total Time: 29 minutes
  • Yield: 14 1x


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



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)


  • 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.


  • 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.
  • Category: dessert
  • Method: baking
  • Cuisine: american

Keywords: vegan cookies, christmas cookies, chocolate cookies, gluten free, dairy free, egg free, chocolate peppermint


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