• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Crowded Kitchen
MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×

Home » Recipes » Cookies

Double Chocolate Chip Peppermint Cookies

Published: Nov 28, 2020 by Lexi

273 shares
Jump to Recipe·Print Recipe

These soft and chewy vegan and gluten free double chocolate chip peppermint cookies are dipped in dark chocolate for a rich, festive holiday cookie you HAVE to make.

overhead view of double chocolate peppermint cookies.

I'm a little bit embarrassed to admit how quickly we've devoured these cookies every time we've made them. They're a favorite around here for a few reasons:

  1. SO. MUCH. CHOCOLATE. 🙌 There's cocoa powder in the dough, a ton of chocolate chips AND chocolate chunks in the cookies, and they're dipped in dark chocolate after baking.
  2. They have just the right amount of peppermint. A tiny bit of peppermint extract in the cookie dough + crushed candy canes on top of the cookie for the perfect amount of crunch and minty flavor in each bite. (No toothpaste-tasting minty cookies here!)
  3. They're both vegan and gluten free, but you'd never be able to tell! The texture is spot on. They have an amazing slightly caramelized exterior and a soft, chewy, chocolatey interior that can't be beat.
close up view of vegan chocolate peppermint cookie with bite taken out.

These are a fantastic allergy-friendly recipe for this year's holiday cookie exchange. You just might want to make an extra batch to account for all of the ones you'll eat before exchanging. 😜

Let's make 'em!

Instructions

  • overhead view of melted butter and sugar creamed together in mixing bowl.
    Cream together melted butter and both sugars.
  • overhead view of wet ingredients for vegan cookies.
    Add flax egg, peppermint and vanilla extracts.
  • close up view of dry ingredients in bowl for vegan chocolate cookies.
    Stir together dry ingredients.
  • close up view of chocolate cookie dough in mixing bowl.
    Incorporate dry ingredients into wet.
  • close up view of chocolate cookie dough in mixing bowl with two types of chocolate.
    Add both types of chocolate.
  • vegan double chocolate peppermint cookie dough in mixing bowl.
    Use a large cookie dough scoop to portion the dough.
  • side view of chocolate cookie dough balls on parchment paper.
    Freeze dough for 30 minutes, then bake for 12 minutes

Make the flax "egg": Stir together flax meal and water and let sit to thicken for 15 minutes. 

Cream butter and sugars: Melt the vegan butter. To prevent a mess in the microwave, we suggest doing so in a small saucepan over low heat on the stove. Once melted, add to a stand mixer fitted with a paddle attachment, add both types of sugar and beat on medium speed for 2-3 minutes, until it forms a thick paste. 

Mix dry ingredients: In a separate bowl, whisk together gluten free flour, oat flour, cocoa powder, baking soda and salt. 

Add flax "egg", peppermint extract and vanilla to butter mixture and mix until combined. 

Incorporate dry ingredients: Add dry mixture to wet ingredients in a few batches until fully incorporated. Fold in both types of chocolate. 

Portion and freeze dough: Using a large cookie dough scoop (2-3tbsp), scoop out dough and arrange on a parchment-paper lined baking sheet. Freeze for 30 minutes. 

close up overhead view of vegan double chocolate cookie dough balls on parchment paper.

Bake: Bake 5-6 cookies at a time (they spread quite a bit) for 12 minutes. (If baking smaller cookies, bake for 9-10 minutes). 

Let cool, then decorate: Let the cookies cool completely. Melt dark chocolate in 30 second intervals in the microwave. Crush candy canes. Dip (or drizzle) each cookie in chocolate, then top with candy canes. Let chocolate set before enjoying.

close up view of double chocolate peppermint cookie on baking sheet with bite taken out.

Recipe Tips

  • Not gluten free? No problem! Substitute the gluten free all purpose flour and the oat flour with 1 ⅓ cups regular all purpose flour.
  • Don't skip the chilling. If you do, these cookies will spread a TON and they will be super thin.
  • Let the cookies cool completely before dipping in chocolate (to avoid a huge, melty cookie mess). Chill in the refrigerator or freezer if you want the chocolate to set up quickly.
  • Pro tip: want those beautiful crinkly edges? Right after you take the cookies out of the oven, use the inside rounded part of a fork to push in the edges of the cookie. Since the cookie spreads a bit in the oven, this helps form those crinkly, delicious edges. Make sure to do it right after they come out of the oven as they set quickly.
    • You can also use a large circle cookie cutter to do this. Right after the cookies come out of the oven, place the cookie cutter around the cookie and swirl it in a circular motion. This creates perfect crinkly edges (and makes the cookie into a perfect circle! I use this trick for photography).
close up view of double chocolate peppermint cookie broken in half.

Storage

Store leftover cookies in a sealed container at room temperature for up to a week (although you'll probably eat them all before then!).

You can also store these cookies in the freezer for up to 6 months. They honestly taste amazing straight from the freezer!

You can also freeze the cookie dough and bake at a later date. Freeze the dough into pre-portioned balls on a sheet pan. Once frozen, transfer to a container or bag and freeze for up to 6 months.

You can bake the frozen dough straight from the freezer – they may just need an extra minute or two in the oven.

close up view of chocolate peppermint cookies.

More vegan and GF holiday cookie recipes:

  • Classic Sugar Cookies
  • Raspberry Hazelnut Linzer Cookies
  • Easy Peppermint Patties
  • Best Chocolate Chip Cookies
overhead view of chocolate peppermint cookies on sheet pan.

If you make these vegan and gluten free double chocolate peppermint cookies, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of chocolate peppermint cookies on sheet pan.

Double Chocolate Chip Peppermint Cookies


★★★★★

5 from 1 reviews

  • Author: Lexi
  • Total Time: 57 minutes
  • Yield: 1 dozen 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

These soft and chewy vegan and gluten free double chocolate chip peppermint cookies are dipped in dark chocolate for a rich, festive holiday cookie you HAVE to make. 


Ingredients

Scale
  • ½ cup (1 stick) of vegan butter, melted
  • ½ cup brown sugar
  • ½ cup cane sugar
  • 1 ½ tbsp flax meal + 3 tbsp water
  • ¾ tsp peppermint extract
  • ½ tsp vanilla extract
  • 1 cup all purpose gluten free flour*
  • ⅓ cup oat flour*
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup chopped peppermint dark chocolate bar (like this one)
  • 8 oz melted dark chocolate
  • ½ cup crushed candy canes 

Instructions

  1. Preheat oven to 375˚F.
  2. Stir together flax meal and water and let sit to thicken for 15 minutes. 
  3. Melt vegan butter. (To prevent a mess in the microwave, we suggest doing so in a small saucepan over low heat on the stove.) Once melted, add to a stand mixer fitted with a paddle attachment, add both types of sugar and beat on medium speed for 2-3 minutes, until it forms a thick paste. 
  4. In a separate bowl, whisk together gluten free flour, oat flour, cocoa powder, baking soda and salt. 
  5. Add flax "egg", peppermint extract and vanilla extract to butter mixture and mix until combined. 
  6. Add dry mixture to wet ingredients in a few batches until fully incorporated. Fold in both types of chocolate (chips and chunks). 
  7. Using a large cookie dough scoop (2-3tbsp), scoop out dough and arrange on a parchment-paper lined baking sheet.
  8. Freeze for 30 minutes. Don't skip this step, otherwise the dough will spread a lot in the oven.
  9. Bake 5-6 cookies at a time (they spread quite a bit) for 12 minutes. (If baking smaller cookies, bake for 9-10 minutes). 
  10. Optional: Immediately after removing from the oven, use the inside curved part of fork to press the edges of the cookie in to create crinkly, crispy edges. 
  11. Let cookies cool completely. Melt dark chocolate and crush candy canes. Dip each cookie in chocolate (or drizzle chocolate on top of cookie - either works). Top with crushed candy canes. Let chocolate set, then enjoy! To speed this up, transfer to refrigerator or freezer for a few minutes. 

Notes

*Not gluten free? No problem. Substitute all purpose gluten free flour AND oat flour with 1 ⅓ cup regular all purpose flour.

Storage: we suggest storing in the refrigerator (to prevent the chocolate from getting all melty at room temperature). You can also store them in the freezer. 

  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 474
  • Sugar: 44.1 g
  • Sodium: 124.2 mg
  • Fat: 25.4 g
  • Saturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 62.7 g
  • Fiber: 5.3 g
  • Protein: 5.1 g
  • Cholesterol: 1.1 mg

Keywords: double chocolate peppermint cookies

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Vegan and Gluten Free Cookie Recipes

  • Overhead view of vegan butter cookies on a green platter with christmas ornaments.
    Vegan Butter Cookies
  • Overhead of the finished vegan spritz cookies on a baking rack.
    Vegan Spritz Cookies
  • Close up of finished granola cookies on a white plate.
    Granola Cookies
  • Close up of finished stacked sunbutter cookies.
    Sunbutter Cookies

Reader Interactions

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kim

    November 30, 2021 at 2:40 pm

    How necessary is the oat flour? I do need them to be gluten-free, but I'm hoping to avoid buying a big bag of oat flour when I only need 1/3 cup. Thanks!

    Reply
    • Lexi

      November 30, 2021 at 3:09 pm

      Hi! It does improve the texture, but should work totally fine by subbing with more GF flour. Let me know how it goes!

      Reply
  2. Joi

    December 16, 2020 at 1:33 pm

    Could I use dark chocolate chips for the '8 oz of dark chocolate'?

    ★★★★★

    Reply
    • Lexi

      December 17, 2020 at 2:34 pm

      Yes, absolutely!

      Reply
  3. Mary

    November 29, 2020 at 9:23 am

    Possible to substitute egg or the flax meal (flax is an irritant)? What ratio? Thank you!

    Reply
    • Lexi

      November 29, 2020 at 10:12 am

      Yes! The ratio is 1 tbsp of flax to 1 egg, so I would use 1 whole egg and 1 egg yolk

      Reply

Primary Sidebar

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Featured in:

Featured in Buzzfeed, yahoo, Men's Journal, Huffpost, MSN, Food & Wine, Country Living, yummly, and Parade.

Winter Recipes

  • Vegan Mushroom Stew over Mashed Potatoes
  • overhead view of vegan lentil and mushrooom coq au vin over mashed potatoes in a bowl.
    Vegan Coq au Vin
  • Vegetable Stew
  • overhead view of vegan meatloaf on a white plate over mashed potatoes with cranberry sauce and salad on the side.
    Vegan Meatloaf
  • overhead view of bowl of vegan pumpkin chili topped with avocado slices, sour cream, pumpkin seeds and watermelon radish.
    Vegan Pumpkin Chili
  • overhead view of cheesy vegan broccoli casserole topped with breadcrumbs in large skillet.
    Vegan Broccoli Casserole

Most popular recipes

  • close up view of two hands pulling apart a freshly baked chocolate chip cookie.
    Best Vegan Chocolate Chip Cookies
  • overhead view of vegan creamy beet pasta in large pot.
    Creamy Beet Pasta
  • Super Green Vegetable Soup
  • Vegan Miso Soup
  • Overhead view of jalapeno poppers on a sheet pan.
    Vegan Jalapeño Poppers
  • side view of limoncello spritz cocktail garnished with fresh mint.
    Limoncello Spritz

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2022 Crowded Kitchen