Ingredients
Scale
Core Ingredients:
- 1 ¾ cups all-purpose flour (or gluten-free flour blend)
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup plant-based butter (or coconut oil)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp peppermint extract
- 2–3 tbsp plant-based milk
- ¾ cup vegan chocolate chips
Optional Ingredients:
- Crushed candy canes (for topping or mixing)
- Powdered sugar (for crinkle cookies)
- Flaxseed or chia seeds (as egg substitutes)
- Orange zest or shredded coconut (for variations)
Instructions
- Preparation:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Measure and prepare all ingredients.
- Mix the Dough:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the plant-based butter, brown sugar, and granulated sugar until fluffy.
- Add peppermint extract and plant-based milk to the wet mixture. Stir until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Add Chocolate and Peppermint:
- Fold in vegan chocolate chips.
- Optionally, mix in crushed candy canes or sprinkle them on top.
- Shape and Bake:
- Portion dough into round balls and place them on the baking sheet, leaving 2 inches of space between each.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a festive crinkle effect, roll cookie dough in powdered sugar before baking.
- Store baked cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- To prepare ahead, refrigerate dough for up to 3 days or freeze portioned dough balls for later use.