I turned my super popular flourless double chocolate cookies into vegan chocolate peppermint cookies! They’re so special because they are dipped in dark chocolate and sprinkled with candy cane pieces. It’s the perfect holiday cookie, and they’re completely flourless, so they are free of gluten! If you have somebody in your life who is gluten intolerant, this would be an excellent edible gift for them. These cookies are also vegan and very simple to make.
Aquafaba replaces eggs in this recipe and makes these vegan chocolate peppermint cookies expand and grow beautifully! My original double chocolate cookie recipe reminds me of the delicious soft baked cookies you can get at subway (something I haven’t had in a VERY long time but I have fond memories of!). This recipe tastes like that but with a delicious mint flavour. The candy canes give the cookies a nice crunch which contrasts well with the soft cookie. I just love chocolate and peppermint as a combo! You’ll love the ease and simplicity of this recipe, especially if you’re last minute baking for the holidays. Enjoy!
Vegan Chocolate Peppermint Cookies
These flourless chocolate peppermint cookies are dipped in dark chocolate and sprinkled with delicious candy cane pieces. The perfect holiday cookie!
- 1 cup all natural almond butter (unsalted)
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 1 tsp peppermint extract
- 1/4 tsp vanilla extract
- 2/3 cup cocoa powder
- 1 cup coconut sugar
- 1 tsp baking soda
- 3/4 cup dark chocolate
- 2 candy canes (crushed)
Preheat your oven to 350 degrees F. Line 2 baking trays with parchment paper and set aside.
Using a stand mixer, mix together the almond butter, aquafaba, peppermint, and vanilla extract for a few minutes until well combined.
Sift the the cocoa, coconut sugar, and baking soda into the bowl of the stand mixer and mix until combined.
Scoop the dough into balls (about 2 tbsp per ball) and place them on the baking sheet a few inches apart from each other. The cookies will spread very nicely so only allow up to 12 cookies per baking sheet and allow enough space between them.
Bake the cookies for 10-11 minutes. In the oven the cookies will rise well, but once removed they will fall into nice thin and crispy, yet soft cookies. Remove them from the oven and allow them to cool on the baking tray for 10 minutes. Delicately transfer to a wire rack for further cooling.
While the cookies are cooling, crush the candy canes into small pieces. Use a double boiler to melt the chocolate. Once the cookies are cooled enough to be handled, dip 1 side of each cookie into the chocolate, either half way or one third of the way. While the chocolate is still liquid, sprinkle on the candy cane pieces.
Allow the chocolate to set, then serve or store the cookies. Note that you can absolutely freeze these cookies.