This chocolate/mint combination every one seems to love… Let’s talk about it for a minute. We don’t quite get it. Seriously. For us, mint belongs in one of two places: either gum or anything used for oral hygiene. Ok, fresh mint leaves in cooking maybe, but that’s about it.
And we know very few people will agree with us on this one. But all these years living here, we’ve never gotten into it.
HOWEVER…. That doesn’t mean we can’t come up with some recipes, just to make our loved ones happy! Isn’t that the ultimate test for a recipe developer? To create a recipe with ingredients we don’t particularly care for? It doesn’t happen often, but of course, there are always a few exceptions…
These Vegan Peppermint Chocolate Cookies are the perfect example. To quote my husband Lee, these cookies are “amazing, minty, refreshing, crunchy and left me wanting to go back for more. Chocolate and peppermint is the winning flavor combination, that transforms a regular vegan cookie into a ” super cookie”.
Well, it’s safe to say, mission accomplished!
So, if unlike us, you’re a mint/chocolate lover, we hope you’ll enjoy these. And if you give this recipe a try, take a picture and share it with us on Instagram or Facebook ( tag it @mayihavethatrecipe), or simply leave us a comment. We love hearing from you!
- 1 cup all purpose flour
- ⅓ cup coconut oil (such as Nutiva) or non-hydrogenated vegetable shortening (such as Earth Balance)
- 3 tbsp sugar
- 2 tbsp vegan chocolate chips, melted (here we used Enjoy Life)
- 3 tbsp water
- Mint filling
- 3 tbsp coconut oil, at room temperature
- 3 tbsp confectioner's sugar
- ¾ tsp natural peppermint flavor (or to taste)
- Chocolate coating
- ½ cup vegan chocolate chunks
- 3 tsp coconut oil
- ½ tsp natural peppermint flavor (optional)
- Crushed peppermint candy or candy canes for garnish (optional)
- Preheat oven to 350F.
- Combine flour, coconut oil and sugar in the food processor. Pulse a few times until well combined
- Add melted chocolate and water and continue pulsing until all the ingredients come together to form a soft dough
- Transfer the dough to a piece of parchment paper (the size of the baking sheet you are going to use) and roll it into a circle, about ⅛ inch thick. Using a 1½ inch cookie cutter, cut as many circles as you can, keeping them close together
- Remove the excess dough around the circles, carefully transfer the parchment paper to a baking sheet and bake at 350F for 10-12 minutes. Set aside too cool
- In the meantime, prepare the mint filling. Using an electric mixer, whip together coconut oil and sugar until incorporated. Add peppermint and continue whipping until smooth and creamy
- Gently spread peppermint cream over cooled cookies and refrigerate until the cream hardens (you can also chill in the freezer)
- Once the cookies are cooled, prepare the chocolate coating. Melt chocolate chunks (you can use he microwave at 20 second increments, stirring often). Whisk in coconut oil and peppermint until well combined. Let it cool slightly
- To coat the cookies, place them on a baking wire wrack (place a piece of parchment or foil underneath to catch any excess chocolate) and gently spoon melted chocolate over each one (see picture below). Top with crushed peppermint candy if using
- Refrigerate until the chocolate sets
Spread peppermint cream on each cookie.
Cover each cookies with chocolate.
Sprinkle crushed mint candy
Refrigerate and enjoy!