Rich with multiple points of chocolate, these easy to make double chocolate peppermint cookies will make your holiday season bright. Cocoa powder, chocolate chips and peppermint extract help to make these delicious fudgy cookies.
Why Santa needs these cookies
- All kinds of fudgy goodness with each bite.
- Good for peppermint lovers and peppermint haters. You can still have an ultra gooey cookie by just leaving the peppermint extract out if you are not a fan. Or maybe just go ahead and try my Mexican Hot Chocolate Cookies instead.
- As rich as these cookies are, they still manage to be vegan!
- All purpose flour: Lends to the softness of this cookie, but you can also do a mix of white and whole grain flours too
- Chocolate Chips: This is where all the fudgy magic happens
- Maple Syrup: Adds extra moisture and sweet to these cookies
- Brown Sugar: A soft sugary option that will help keep these cookies fudgy
- Vegan Butter: Will help keep the chocolate velvety
- Peppermint Extract: For my peppermint lovers
How to make these double chocolate peppermint cookies
- In a small bowl, add in ground flax seed and water, stir and set aside.
- To a medium sized mixing bowl add in flour, cocoa powder, baking soda, baking powder, and salt then whisk together to fully combine.
- In a microwave safe dish add in your chocolate chips, maple syrup and butter. Start by microwaving for 15 seconds, stir and continue heating and stirring in increments until chocolate is fully melted and creamy.
- Once chocolate is melted and smooth, immediately whisk in vanilla, peppermint, sugar, and flax egg.
- To the flour mixture, add in the chocolate mixture and stir to form cookie dough.
- Scoop about 2 tbsp of dough and roll into dough balls.
- Place each dough ball onto a lined baking sheet and lightly press down on each dough ball, making sure to give each cookie enough space to spread.
- Place in oven for about 13 minutes. Remove from oven and allow to cool for at least 10 minutes before lifting off the tray to eat.
Tips for making these cookies
- Sift your flour and cocoa powder! You definitely don’t want lumps in your dough, so be careful to remove any large chunks as it will mess with the final results.
- Do not overheat your chocolate chips! Make sure you only cook the chocolate in 15 second increments to avoid burning the chocolate.
- If cookie dough appears dry, mix in 1 tablespoon at a time of unsweetened almond milk to form a better dough batter.
- These cookies will spread a little bit, so do give them a little room on the tray.
- Try not too pull the cookies off the baking tray too soon. They continue to cook on the baking sheet after they are removed from the oven. Pulling them off too soon will likely leave you with a cookie that falls apart.
- Do not make these cookies in advance. Because of the nature of using melted chocolate, the dough may become too stiff and not spread normally under these conditions.
More Cookie Goodness
- Cowboy Cookies
- Almond Butter Sugar Cookies
- Vegan Thumbprint Cookies with Strawberry Jam
- Chocolate Chip Quinoa Cookies
- Mexican Hot Chocolate Cookies
- Classic Chocolate Chip Cookies
Rich with multiple points of chocolate, these easy to make double chocolate peppermint cookies will make your holiday season bright.
- 1 1/2 tbsp ground flax seed
- 3 tbsp water
- 1 cup all purpose flour or gluten free all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 2 tbsp vegan butter
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- Preheat heat oven to 350F. Combine ground flaxseed and water in a small bowl, then set aside.
- In a medium mixing bowl, sift in flour, cocoa powder, baking soda, baking powder, and salt through a mesh strainer to remove clumps and mix together well.
- To a separate microwave bowl, add chocolate chips, vegan butter, and maple syrup and place into the microwave for 15 seconds. Stir well to mix some of the melted chocolate, and repeat until all the chocolate is fully melted (this took about a total of 3 times 15 seconds each to melt completely).
- To the chocolate, stir in the brown sugar, peppermint extract and vanilla extract until well incorporated.
- Once all the liquids are mixed, add the flax mixture and the melted chocolate mix into the bowl with flour. With a spatula, fold in chocolate and flour together until a dough forms. Add in chocolate chips and again fold them into the dough.
- With a cookie scoop, scoop out a portion of your dough and roll into a ball. Place all of the rolled dough balls onto a lined baking sheet and very lightly press down on them to slightly flatten. Place in the oven to bake for about 11-13 minutes.
- Remove from the oven and allow to completely cool. If you’d like extra chocolate, feel free to press chocolate bar pieces into the center while still warm to lightly melt before enjoying.
- Note: If not using peppermint extract, replace with equal amounts unsweetened almond milk.
Make sure that if you are prepping the dough that you are intending to make the cookies fairly quickly. Do not refrigerate dough as this will affect the firmness and cook time of the dough due to the melted chocolate chips in it.
Try not to deviate too far from the instructions. If you insert other ingredients I can’t guarantee this will work as well.
Keywords: chocolate cookies, cookies, peppermint chocolate cookies
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