Double Chocolate Peppermint Cookies (Vegan, Gluten-free)

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Crispy, chocolaty, and full of holiday vibes, these vegan, gluten-free Double Chocolate Peppermint Cookies are perfect for Christmas or every single day!

Double Chocolate Peppermint Cookies (Vegan, Gluten-free)

Not sure if it’s because Christmas is coming, I just want something sweets and filled with fresh peppermint flavor. And I think we could agree on chocolate being a perfect partner for peppermint.

These cookies are vegan (duh) and gluten-free. So, hello my gluten-intolerant friends. :))

In terms of texture, they are super crispy. I’m more of a crispy-cookie person, so, yeah, I made them mostly for myself.

However, I would love to share these cookies with a little Christmas vibe with you. So here are the super crispy, spirited chocolate peppermint cookies that you can make during the holiday. They will also be perfect edible gifts if you’re looking for any.

純素巧克力拐杖薄荷糖聖誕餅乾 Vegan

Ingredients

純素巧克力拐杖薄荷糖聖誕餅乾 Vegan

How to Make Double Chocolate Peppermint Cookies

It’s quite easy to make these goodies. You just need to:

  1. Mix the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  2. Add the melted coconut oil and cacao butter. Mix to combine.
  3. Add a tablespoon of cold water and mix. The mixture should be able to stick together when pressed.
  4. Scoop about a tablespoon of the mixture and roll them into a ball. Place it on the baking mat and flat it with your palm. Repeat to finish all mixture.
  5. Add the chocolate chips and crushed peppermint candy bar on top of each chocolate.
  6. Bake in the preheated oven for 10-12 minutes until the cookies are dry on the touch.
  7. Remove the baking sheet from the oven and sprinkle more crushed candy bars on top for decoration. Let the cookies sit for 10 minutes before transferring them onto a wire rack to cool down completely.
純素巧克力拐杖薄荷糖聖誕餅乾 Vegan

Substitution

Almond flour: Due to the recent “bee issue”, I’ve tried my best to reduce the usage of California almonds. Right now I often ground Australian almond flakes in my grinder to make almond flour. You can also use ground almonds but it will be a bit harder.

Coconut Sugar: I personally like to use coconut sugar for its caramel-y flavor. You can also use sucanat or cane sugar.

Cacao Butter: I use cacao butter to enhance the overall chocolate flavor. You can just use coconut oil instead if you have a hard time getting cacao butter.

Cold Water: You can also use any plant milk as well.

How to Store Double Chocolate Peppermint Cookies

In order to keep the cookies crispy, it’s best to store them in an air-tight jar. You can either store them on the counter or in the fridge.

I usually just put them on the counter because I finish them pretty soon. And if it’s in the holiday seasons, there’s no reason to let the cookies going into hibernation, right? (wink wink)

I hope you enjoy these cookies as much as I do. And Merry Christmas! Ho ho ho.

Double Chocolate Peppermint Cookies (Vegan, Gluten-free)

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Full Recipe

Crispy Double Chocolate Peppermint Cookies (vegan, gluten-free)

Crispy, chocolaty, and full of holiday vibes, these vegan, gluten-free Double Chocolate Peppermint Cookies are perfect for Christmas or every single day!
Author: Nora Hsu
Prep Time10 minutes
Cook Time12 minutes
Cooling10 minutes
Total Time32 minutes
Course: Dessert, Snack
Cuisine: American, vegan
Keyword: Christmas, cookies, dairy-free, gluten-free, vegan
Servings: 8 cookies

Ingredients

Instructions

  • Preheat the oven to 175 C / 350 F. Line a baking sheet with a baking mat or parchment paper.
  • In a big mixing bowl, add the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
  • Add the melted coconut oil and cacao butter. Mix to combine.
  • Add a tablespoon of cold water and mix. The mixture should be able to stick together when pressed. If the mixture is too dry, add a teaspoon of water at a time to help to bind. If the mixture is too wet, add a little almond flour.
  • Scoop about a tablespoon of the mixture and roll them into a ball. Place it on the baking mat and flat it with your palm. These cookies will not spread much in the oven so you can shape them into the final look that you’re looking forward to. Repeat to finish all mixture.
  • Add the chocolate chips and crushed peppermint candy bar on top of each chocolate.
  • Bake for 12-15 minutes until the cookies are dry on the touch.
  • Remove the baking sheet from the oven and sprinkle more crushed candy bars on top for decoration. Let the cookies sit for 10 minutes before transferring them onto a wire rack to cool down completely.

Notes

  • *Almond flour: Due to the recent “bee issue”, I’ve tried my best to reduce the usage of California almonds. Right now I often ground Australian almond flakes in my grinder to make almond flour.
  • **Coconut sugar: You can use sucant or cane sugar as well.
  • ***Cacao butter: I use it to enhance the overall cacao flavor. You can just coconut oil if it’s too hard for you to get.
  • ****Cold water: You can also use any plant milk. Storage: Store the cookies in an air-tight jar for 2-3 weeks.
Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

2 Comments

    • Hi Juno, changing flour will change the final texture. You can try but I haven’t tried other flour substitutions so I’m not sure how they would turn out.

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