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Deliciously Minty Vegan Chocolate Peppermint Cookies

Make Vegan Chocolate Peppermint Cookies with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan butter softened
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened almond milk or other plant-based milk
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/2 cup vegan chocolate chips
  • 1/4 cup crushed candy canes or peppermint candies optional, for topping

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, cream the softened vegan butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
  4. Add the almond milk, vanilla extract, and peppermint extract to the butter-sugar mixture, mixing until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure tender cookies.
  6. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
  7. Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
  8. If desired, sprinkle crushed candy canes or peppermint candies on top of each cookie before baking.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
  10. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.