Best Vegan Peppermint Cookies Recipe for Holiday Treats

There’s a special kind of magic that comes from the scent of peppermint swirling through a cozy kitchen, especially when it’s paired with a tray of freshly baked cookies. Whether it’s the holiday season or you simply crave a cool, minty treat, vegan peppermint cookies are a delightful way to satisfy your sweet tooth.

These cookies are soft, chewy, and perfectly infused with peppermint flavor—without a hint of dairy or eggs. If you’re new to vegan baking, don’t worry!

This recipe is simple, approachable, and yields crowd-pleasing results every time.

Not only are these cookies plant-based, but they’re also a wonderful option for sharing with friends and family who may have dietary restrictions. You’ll love the combination of rich chocolate, fresh peppermint, and a tender crumb—each bite bringing joy and a touch of nostalgia.

Ready to discover your new favorite cookie? Let’s dive in!

Why You’ll Love This Recipe

• Completely vegan: No dairy, no eggs, just pure plant-based goodness.
• Easy to make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
• Festive and fun: Peppermint is the flavor of celebration! These cookies are perfect for holidays, parties, or a treat any time of year.
• Customizable: Make them gluten-free, add chocolate chips, or top with crushed candy canes—the possibilities are endless.
• Kid-friendly: Soft, chewy, and delicious—kids will love helping out and eating them, too!

Ingredients

• 2 cups (240g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (113g) vegan butter, softened
• 3/4 cup (150g) brown sugar, packed
• 1/4 cup (50g) white sugar
• 1/4 cup (60g) unsweetened applesauce
• 2 tbsp non-dairy milk (almond, soy, or oat)
• 1–1.5 tsp peppermint extract
• 2/3 cup (110g) vegan chocolate chips (optional, but recommended)
• 1/4 cup crushed vegan peppermint candies (optional, for topping)

Equipment

• Mixing bowls – One large, one medium
• Electric mixer or sturdy whisk/spoon
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or tablespoon
• Spatula
• Wire cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix the dry ingredients:
   • In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined. Set aside.
3. Cream the butter and sugars:
   • In a large mixing bowl, use an electric mixer (or whisk) to cream the vegan butter, brown sugar, and white sugar until light and fluffy. This usually takes about 2 minutes.
4. Add wet ingredients:
   • Add the applesauce, non-dairy milk, and peppermint extract to the butter-sugar mixture. Beat until smooth and creamy.
5. Combine wet and dry ingredients:
   • Gradually add the dry mixture to the wet ingredients. Mix just until no flour streaks remain—be careful not to overmix.
6. Fold in chocolate chips:
   • If using, gently fold in the vegan chocolate chips with a spatula.
7. Portion the dough:
   • Use a cookie scoop or tablespoon to drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Add peppermint crunch:
   • Optional: Sprinkle a little crushed peppermint candy on top of each dough ball for color and crunch.
9. Bake:
   • Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
10. Cool:
    • Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Baking Tip: For extra chewy cookies, slightly underbake them and let them cool on the tray. For crispier cookies, bake an extra 2–3 minutes.

Tips & Variations

• Make them gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Amp up the chocolate: Drizzle cooled cookies with melted vegan chocolate or dip half of each cookie for a fancy touch.
• Extra peppermint: Stir in more crushed candies or add a few drops more extract if you love a bold minty flavor.
• Festive fun: Roll dough balls in festive sprinkles or colored sugar before baking for a holiday touch.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

“Baking is all about creativity—don’t be afraid to experiment and make these cookies your own!”

Nutrition Facts

Nutrition information is approximate and will vary based on exact ingredients and portion size.

Serving Suggestions

• With hot cocoa: Dunk a warm peppermint cookie into a mug of hot chocolate or vegan peppermint mocha for the ultimate winter treat.
• Holiday platters: Add these cookies to your festive dessert tray alongside other favorites like Christmas Cookie Shots or Chocolate Heaven Cake for a show-stopping spread.
• Ice cream sandwiches: Sandwich a scoop of vegan ice cream (try Cinnamon Pecan Ice Cream) between two cookies for a decadent dessert.
• Gift-giving: Stack cookies in a festive tin or cellophane bag, tie with a ribbon, and share with friends, teachers, or neighbors.
• Cookie swaps: These cookies travel well and are always a hit at cookie exchanges or office parties.

Conclusion

There’s something undeniably special about the combination of chocolate and peppermint, especially when it’s delivered in cookie form. This vegan peppermint cookies recipe brings all the joy of a classic holiday treat, but with a plant-based twist that everyone can enjoy.

The result? Soft, chewy, and bursting with cool, minty chocolate flavor—perfect for sharing or savoring all to yourself.

Whether you’re a seasoned vegan baker or just beginning your plant-based journey, these cookies are sure to become a staple in your repertoire. Their adaptability, ease, and irresistible taste make them a favorite for all occasions.

Be sure to check out some of our other delicious recipes, like Clam Chowder San Francisco Recipe (for your next savory craving), or get inspired by Cheese Penny Recipe for a savory snack. Happy baking, and may your days be filled with peppermint joy!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Peppermint Cookies”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These vegan peppermint cookies are soft, chewy, and bursting with cool minty flavor. Perfect for holiday gatherings or anytime you crave a festive treat.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“2 cups all-purpose flour”, “3/4 cup organic cane sugar”, “1/2 cup coconut oil, melted”, “1/4 cup unsweetened almond milk”, “1 tsp vanilla extract”, “1 tsp peppermint extract”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1/2 cup vegan chocolate chips”, “1/4 cup crushed peppermint candies”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a baking sheet with parchment paper.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together flour, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix melted coconut oil, sugar, almond milk, vanilla, and peppermint extract.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until just mixed.”}, {“@type”: “HowToStep”, “text”: “Fold in chocolate chips and crushed peppermint candies.”}, {“@type”: “HowToStep”, “text”: “Scoop tablespoon-sized balls onto the baking sheet, spacing them 2 inches apart.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes until edges are set.”}, {“@type”: “HowToStep”, “text”: “Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “1.5 g”, “fatContent”: “5 g”, “carbohydrateContent”: “18 g”}}