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Vegan Triple Chocolate Peppermint Cookies (V, GF, DF): an easy recipe for decadent, soft-baked peppermint cookies bursting with chocolate. Vegan, Gluten Free, Dairy-Free, Oat Flour.
Happy first day of Christmas/Holiday month!!! I feel like there should be horns or something… does anyone have any horn sounds? And they should totally be golden horns adorned with mistletoe. Wouldn’t that be cool? Like… mint? Or perhaps, peppermint? As in 5 minute easy peppermint fudge? Or vegan peppermint mocha cupcakes?
Um, anyway, what was I saying?
Yes, Happy December! Are you finally ready to, for realsies, get your holiday on? I hope you are, because today I have something seriously special for you: my Vegan Triple Chocolate Peppermint Cookies. These cookies are so chocolatey, so decadent, and so… Christmas!! Do you hear Jingle Bells playing in the background or what?
In collusion with the golden horns chorus, of course. 😉
Okay, so this isn’t the first
peppermint chocolate recipe of the season. If you were here on Monday, you might have seen/drooled/hopefully-already-made my peppermint crunch bars. If you loved that, then you’ll seriously love this. It has all the cool mint YUM of the season, as well as our much-beloved chocolate bestie.
But with DRIZZLE.
Yep, I said it. And yep, I SO drizzled it. You cool with that? I thought so. 😉
Anywho, now that it’s officially December, you might be scrambling around test baking the perfect recipes for holiday gatherings. Or taste testing fave goodies at the local bakery? Whatever floats your festive boat, my friend. But around these parts, it’s kitchen time from sunup to sundown. And then some.
Erik and I are getting ready to send out our annual packages of assorted cookies, candies and little funny gifts. I’ve already picked out the perfect swea—shoot, I can’t say because my sister’s gonna read this and it will totally ruin the surprise!! Darn! But I can tell you about the goodies we’re gonna be including in those packages. Side note, I’ve totally been eyeing these gluten free gingerbread cookies from Bless Her Heart Y’all! If you make them, just be sure to use vegan butter to make them vegan! 🙂
This one’s not a spoiler for the fam because they’re surprisingly vocal and matter-of-fact about the exact goodies they want in their packages. Ahem. Andrew, I’m not talking about you… *Clears throat* 😉 Here’s what I’m including:
On the Candy front:
– Peppermint Crunch Bars (If I hear one more request for these, I’m gonna… crunch!)
– Paleo Almond Joy (I’m pretty sure my mom just hinted that she’d seriously consider disowning me if I didn’t make at least two batches for her… Such a kind soul, that one.)
– Chocolate Chip Cookie Dough Truffles (Might just keep a few of these…)
– Paleo Vegan Chocolate Coconut Truffles (‘Nuff said.)
– Gluten Free Vegan Peanut Butter Cups (Always a hit–serious no-fail recipe here!)
On the Cookies/Baked Goodies front:
– these Vegan Triple Chocolate Peppermint Cookies, of course!
– Best Vegan Brownies (Yes, Andrew, a double batch—I heard ya!!)
– Peanut Butter Chocolate Chip Oatmeal Cookies
– Double Chocolate Chip Cookies (Monica’s fave! She says they taste like brownies.)
– Triple Chocolate Pecan Brownies (aka Erik’s “Now I Like Chocolate and Nuts Together” Brownies)
– Vegan Cranberry Chocolate Chip Cookies (My personal fave.)
On the Gifts front:
– I can’t say. Remember?? 😉
And you’re totally gonna laugh at me when I say this, but one of my favorite/most loathed parts (remember the thin line between love and hate?) is packing these goodies up! Erik says that I’m a Packing Wizard. Only because I’ve had to pack our entire lives into like 3 luggages at least 5 times in the past 7 years. We like to move, but that’s a whole different story.
But anyway, I also like to send out cookie/treat packages a few times year-round. It sure is quite the “treat” (translation: sweaty energy balls) to see whether or not these goodies turn up safe and sound on the other end. Fortunately, there was only one incident when I sent super soft-baked cookies to my sister Penny in haste and totally just blew it. Lesson learned: no more sending super soft-baked cookies in the future.
Unless I wanted to send a gift box of cookie “crumbles.”
That’s why I’m gonna seriously pack these guys with LOADS of candy, sturdy brownies and nicely cushioned cookies. I’m also thinking about adding in this totally droolworthy gf choco mint brownie recipe from Fearless Dining. I’m gonna veganize them real quick by swapping the eggs for flax eggs. 😉 Anyway, I have this love/hate situation with packing because I just love fitting these treats in like puzzle pieces. How much cushioning is needed? Which treats should be separated because the scents/chemical composition will cause the others to change? Will my handwritten note get smashed to smithereens, along with my cookies, by the time they get to Monica?
Right after I seal up that last flap, these questions and challenges float around without answers… until. UNTIL: arrival! It’s the most wonderful thing ever to get a phone call, a text, a picture about the package from one of my sisters with all the exclamation points. Like, ALL of them. Challenge: complete! I mean, challenge: complete!!!!!!!!!
And knowing that the people I love, who live so stinkin’ far away, can still know that they’re loved, thought about, baked for (oh, you know what I mean!)—it’s just wonderful. 🙂
How about you? Do you send packages of treats this time of year?
This year, I’m so excited to hand-deliver many of these goodies to my mom, my sister Jenny and Dylan. Yep, we’re gonna do Christmas all the wonderful ways in Boston! I’m hoping we get a chance to ice skate at Frog Pond, go shopping downtown, bake cookies together (especially with Dylan’s help) and just enjoy the warm, quiet moments together. Okay, it’s not gonna be that warm in Boston…
What are your plans this holiday season?
While I eagerly await your reply, allow me to tell you all about these simply delectable Vegan Triple Chocolate Peppermint Cookies. They’re:
- made especially for chocolate lovers
- vegan, gluten free, whole grain
- so easy to make, it’s not even funny. But it is. 😉
- perfectly minty, perfectly festive
- chocolate, upon chocolate, upon chocolate
- plant-based and allergy-friendly
- seriously so satisfying for your sweet tooth
- soft-baked (but not super soft, ‘cuz ya know…)
- perfect for gift-giving this holiday season
I hope you get to bake these with your family this year. Btw, I’m soooo looking forward to hearing about your holiday festivities! What do you have planned for this year? Thank you for spending the holidays getting ready with me. Wishing you a safe and wonderful season…
Sending you all my love and maybe even a dove (woah, this is totally Christmasy already!!), xo Demeter ❤️
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☀︎ More Vegan Christmas Recipes ☀︎
- Peppermint Crunch Bars
- Paleo Vegan Chocolate Coconut Truffles
- Cranberry Chocolate Chip Cookies
- 5 Minute Easy Peppermint Fudge
- Gingerbread Oatmeal Homemade Breakfast Bars
Vegan Triple Chocolate Peppermint Cookies (V, Gluten Free, Oat Flour, Dairy-Free, Soft-Baked)
Ingredients
Dry Ingredients
- 1 ¼ cups gluten free oat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup + 2 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs, 2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 10 minutes
- 1 teaspoon pure peppermint extract
Add-in Ingredients
- 1 cup vegan chocolate chips
- For topping: 2 tablespoons vegan chocolate chips
Drizzle
- ¼ cup vegan chocolate chips
- ¼ teaspoon melted coconut oil
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oat flour, cocoa powder, baking soda, baking powder and salt.
- In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and peppermint. Whisk until thoroughly combined.
- Add the dry ingredients to the wet ingredients. Whisk until you get a sticky, soft dough-like mixture. Fold in chocolate chips.
- Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
- Using a cookie scoop, scoop about 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc of desired thickness—they won’t spread much during baking. Press chocolate chips into the tops of the cookies.
- Bake for 10-14 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely.
- In a microwave safe bowl, add ¼ cup chocolate chips and ¼ teaspoon melted coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim off a tiny corner. Pipe chocolate in a zigzag pattern across the top of each cookie.
- Enjoy! Storing instructions below.
Notes
– Adapted from my Double Chocolate Chip Cookies (V, GF, DF).
– Store in an airtight container at room temperature for 1-2 weeks.
– Freezing instructions: Store in an airtight, freezer-friendly container in the freezer for 1-2 months. Before enjoying, allow to thaw for 5-10 minutes at room temperature. Or, heat in the microwave in 20-second increments until warm.
– More cookie recipes: cranberry chocolate chip, peanut butter chocolate chip oatmeal, gluten free vegan trail mix, and paleo pumpkin chocolate chip.
– More holiday recipes: peppermint crunch bars, skillet-roasted maple cinnamon pecans, paleo vegan chocolate coconut truffles and no bake chocolate pecan bars. (all V, GF, DF)
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I made these cookies earlier today: the chocolate and peppermint flavours are on point. They are indeed soft like the title says – almost more like an cakey texture. I was unsure whether the coconut oil for the base cookie recipe was 1/4 cup + 2 tbsp, or just 1/4 cup. I used 1/4 cup + 2 tbsp for just the cookies. I also accidentally stirred the flax eggs before the 10 minutes were up- maybe if I hadn’t done that, the cookies would be firmer. Overall happy that these oat-based vegan cookies turned out so tasty 🙂
Hi Stephanie! Yup, 1/4 cup plus 2 tablespoons is right. 🙂 These cookies are definitely on the softer side, with a bit of a cakey texture. Glad you enjoyed them! Happy baking. 🙂
These look delicious! Do they freeze well?
Thanks Kimberly! Yes, they do freeze well. Hope you enjoy them!
NEVER apologize for cookies! i love the vibrant green against the chocolate brown. yes…this is much more preferable to a simple mint. .
LOL never! . So glad you enjoy the colors, and the flavors!
these sound amazing but i am allergic to oats in addition to being gf/grain free/df/sf. do you think almond flour would work in this? thank you!!
Hi Marci, I’m not sure. I know that a 1:1 sub would not work since oat flour is way more absorbent than almond flour. If you do try it, increase the amount significantly. Good luck! 🙂
Hi Demeter, I’m thinking to sub the peppermint extract with peppermint essential oil. Have you ever used essential oils in baking? I’m wondering how many drops would substitute the teaspoon of extract. Thanks!
Hi Patricia! Since essential oils are so much more concentrated than extracts, 1 drop of peppermint essential oil should do. You might need to adjust a bit to match your mintiness preference. 🙂
I just made these and they taste awesome! I left some out at room temperature and they fell apart when I picked them up but when I stored them in the fridge they stayed together great. Thanks for the recipe!
So happy to hear you enjoyed them, Alyssa! 🙂 I’m currently working on a sturdier cookie recipe, which I know you’ll love!
Hello. Would real eggs work in placd of the flax seed/ water combo? Thanks in advance.
Hi Kwyndala! Yes, you can use 2 real eggs! 🙂 Just make sure to use room temperature eggs so they don’t harden the melted coconut oil in this recipe. 🙂 Enjoy!
Hi Demeter, may I sub coconut oil for butter? Is it the same measure? Thanks. Happy Holidays!!!
Hi Fernando, I’ve never tried using butter for the coconut oil… but quite a few readers have subbed non-dairy and regular butter for coconut oil in a lot of my recipes. So it *should* be okay. Try a 1:1 ratio. Hope this helps! Happy Holidays! 🙂
Hi Demeter, thanks for answer, but I did’t answer the measure if could be the same like coconut oil. Almost 1 cup or a half? Thanks again 🙂
Hi Fernando, sorry, let me clarify. 🙂 Use ¼ cup + 2 tablespoons butter in place of the coconut oil. My pleasure! 🙂
Also, make sure it’s melted butter. 🙂
Ah, not at room temperature…I see…I melt it and after that I measure it. Thanks again 🙂
Can I sub Pillsbury Gluten Free All Purpose Flour Blend for the oat flour directly? Or will I need to make other adjustments?
Hi Michelle, I haven’t had the chance to use Pillsbury’s GF flour, so I’m not exactly sure how it will work in this recipe. Having used other GF flours, I would guess that a 1:1 substitute would result in slightly drier than is ideal cookies. Try leaving out 1-2 tablespoons of flour and adjust as needed. Hope this helps! Happy baking! 🙂