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overhead view of chocolate peppermint cookies on sheet pan.

Double Chocolate Chip Peppermint Cookies

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5 from 1 review

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


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. 


  • 1/2 cup (1 stick) of vegan butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1 1/2 tbsp flax meal + 3 tbsp water
  • 3/4 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1 cup all purpose gluten free flour*
  • 1/3 cup oat flour*
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup chopped peppermint dark chocolate bar (like this one)
  • 8 oz melted dark chocolate
  • 1/2 cup crushed candy canes 


  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. 


*Not gluten free? No problem. Substitute all purpose gluten free flour AND oat flour with 1 1/3 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


  • 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