The 7 Chewiest Vegan Christmas Cookies (That Please The Eye Too)

Vegan Peppermint Chocolate Cookies

By MayIhaveThatRecipe

Chocolate and peppermint is the winning flavor combination, that transforms a regular vegan cookie into a ” super cookie”.


  • Cookies
  • 1 cup all purpose flour
  • ⅓ cup coconut oil (such as Nutiva) or non-hydrogenated vegetable shortening (such as Earth Balance)
  • 3 tbsp sugar
  • 2 tbsp vegan chocolate chips, melted
  • 3 tbsp water
  • Mint filling
  • 3 tbsp coconut oil, at room temperature
  • 3 tbsp confectioner’s sugar
  • ¾ tsp natural peppermint flavor (or to taste)
  • Chocolate coating
  • ½ cup vegan chocolate chunks
  • 3 tsp coconut oil
  • ½ tsp natural peppermint flavor (optional)
  • Crushed peppermint candy or candy canes for garnish (optional)


  1. Preheat oven to 350F.
  2. Combine flour, coconut oil and sugar in the food processor. Pulse a few times until well combined
  3. Add melted chocolate and water and continue pulsing until all the ingredients come together to form a soft dough
  4. Transfer the dough to a piece of parchment paper (the size of the baking sheet you are going to use) and roll it into a circle, about ⅛ inch thick. Using a 1½ inch cookie cutter, cut as many circles as you can, keeping them close together
  5. Remove the excess dough around the circles, carefully transfer the parchment paper to a baking sheet and bake at 350F for 10-12 minutes. Set aside too cool
  6. In the meantime, prepare the mint filling. Using an electric mixer, whip together coconut oil and sugar until incorporated. Add peppermint and continue whipping until smooth and creamy
  7. Gently spread peppermint cream over cooled cookies and refrigerate until the cream hardens (you can also chill in the freezer)
  8. Once the cookies are cooled, prepare the chocolate coating. Melt chocolate chunks (you can use he microwave at 20 second increments, stirring often). Whisk in coconut oil and peppermint until well combined. Let it cool slightly
  9. To coat the cookies, place them on a baking wire wrack (place a piece of parchment or foil underneath to catch any excess chocolate) and gently spoon melted chocolate over each one (see picture below). Top with crushed peppermint candy if using
  10. Refrigerate until the chocolate sets


Check out these super melt-in-your-mouth Maple Cashew Butter Cookies on the NEXT PAGE

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