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Chocolate Peppermint Cookies
App exclusive
20 min
Dessert
One-bowl / one-pot
Freezer-friendly
cookies
Total
20 minPrep
10 minCook
10 minContains
Free from
Ingredients
-
3 Tbsp (45 mL)water
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1 Tbsp (7 g)ground flaxseeds
-
⅔ cup (149 g)granulated sugar
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4 oz (112 g)unsalted vegan butter, at room temperature, cubed
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¼ cup (55 g)light brown sugar, packed
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½ tsppeppermint extract
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1 tsp (5 g)baking soda
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¼ tspsalt
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1 cup (138 g)all-purpose flour
Optional topping
-
crushed candy canes
Directions
- Line a baking tray and preheat the oven to 350°F (180°C)*.
- Add the water and ground flaxseeds to a large bowl. Mix and let sit for 2 minutes to gel slightly.
- Then add the granulated sugar, butter, brown sugar, vanilla extract, and peppermint extract.
- Mix with an electric hand mixer or fork until fully creamed together.
- Place a sieve over the bowl and sift in the cocoa powder, baking soda, and salt. Mix well.
- Next, sift in the flour and add the chocolate chips. Mix with a spoon until just combined, but be careful not to overmix. The mixture should be quite thick.
- Scoop 2 tablespoons of the mixture into your hands, roll it into a ball, and transfer to the baking tray. Flatten the balls and press a chocolate square on the centre of each cookie. Leave about 2 inches (5 cm) between each cookie as they spread slightly when baking.
- Bake in the oven for 10 - 11 minutes. When the cookies come out of the oven, sprinkle on some crushed candy canes if desired before the chocolate solidifies. The candy canes will stick to the melted chocolate.
- The cookies are quite soft straight out of the oven, so let them cool off for a few minutes before transferring to a cooling rack to cool off completely. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container on the counter for up to 4 days.
- Store in the freezer for up to 1 month.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Wow, these cookies really hit the spot! I don’t have flaxseed so I used 3 tbsp of aquafaba. I will definitely make these more often!
Hi there
I don’t really know much about baking so I’d like to know if I can make this with almond or oat flour instead of all purpose flour. 2nd question, If I want to make half of the portion should I just use half quantities? Thank you!
Hello! Could I swap the peppermint extract to peppermint syrup? :)
I was in the mood for some ooey gooey double chocolate chip cookies and this absolutely delivered!! I left out the peppermint and added some flakes sea salt on top (pressed in gently right after they came out of the oven) 🥴.
One note as someone living in the US with a conventional oven (heats from the bottom): I flattened the cookies as much as they suggested and did 9 mins but the bottoms came out a bit burnt. Then with the other half of the batch I didn't squish them down as much before baking and did 8 minutes. They came out the PERFECT amount of gooey!!
These are delicious and came out so morish! Quick question though: my batter/ dough was far too sticky and loose to roll into a ball after mixing in the flour, in the future if this happens should I add more flour to bulk up the consistency?
Switched out the peppermint extract for orange extract and it was delicious!
Yummmm
perfection
This was sooo yummy and easy and my family LOVED them!
This may be one of the best cookie recipes of all time. I have a daughter who dislikes peppermint and she loved them. I didn’t include the candy cane this time but I’ll make and give some as Christmas gifts with the extra crushed candy. Looking forward to it.
Dearest Sadia,
I couldn´t printed the recipe, though thks for all your sublime work. Con Amor siempre :-)
I think these cookies are absolutely delicious! I love chocolate mint and this was an inspired way to incorporate this flavour duo in baking. The soft cookies are so tasty with the added bonus of a chocolate chunk in the centre! Mine even turned out well despite the fact that I accidentally used baking powder instead of baking soda! 🙈
The flavour of these cookies was spot on and they were so lovely and soft with the complete delight of a large chunk of chocolate in the middle! I really loved them and they turned out very well even though I accidentally used baking powder instead if baking soda!😳 I love chocolate mint so it was a really nice variation to enjoy it in cookie form.
Hello Sadia! You are such an inspiration to me! Thanks for all of the food recipes during covid lockdowns, they really kept me sane during those rough times, and even now!
A question, if we don't have any vegan butter or vegan margarine, what would you suggest we use instead? Would another type of oil work instead like avocado oil/olive oil?
Thanks, wishing you and the pick up limes team a hopeful and wonderful 2022!!
-ginni
Refreshingly delicious!
Love your originality…… Thank you Sadia!
Wishing you and Robin “…de joyeuses fetes de fin d’annees” :)
See you next year sweetheart!
Just made these! Super delicious! The texture is really nice- crispy edges, soft interior. I’ll be bringing these to a holiday party. Thanks for the recipe :)
These look beautiful Sadia! Have a happy holiday from my family to yours!😊😊