Name: Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Gluten-Free
Ingredients: 2 Tbsp flaxseed meal (ground flax seeds); 5 Tbsp water; 1/4 cup melted coconut oil (use refined for less coconut flavor); 1/3 cup coconut sugar (or organic cane sugar); 1 tsp vanilla extract; 1/4 tsp peppermint extract (add a little more if you like extra peppermint flavor); 3/4 cup almond flour; 1/3 cup tapioca flour (also called tapioca starch); 1/3 cup cocoa powder; 1/2 tsp baking powder; 1/4 tsp sea salt; 1/2 cup vegan semisweet or dark chocolate chips (we like Enjoy Life); 2-4 Tbsp crushed candy canes (~2-4 candy canes, we like Yum Earth)

Jump to Recipe· 4.4 from 70 reviews

If you’re looking for a festive treat that’s both indulgent and mindful of dietary needs, this Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe is absolutely the way to go. These cookies boast the perfect balance of crispy edges and fudgy centers, infused with deep chocolate flavor and a refreshing peppermint twist that will have you reaching for more. Whether you’re vegan, gluten-free, or just craving a fabulous holiday cookie, this recipe is sure to become your new favorite go-to delight.

Ingredients You’ll Need

A white mortar and pestle filled with broken red and white peppermint candies sits at the center of the image on a white marbled surface. Surrounding it in a circle are small white and white-marble bowls containing various ingredients: white solid coconut oil, light brown crushed nuts, dark brown cocoa powder, white powder, golden brown sugar, and dark chocolate chips. Two wooden spoons lay diagonally above the mortar, one with a white powdery substance and the other with salt. A gold spoon rests on a white plate next to the bowls. The overall look is light and clean with a soft natural light. photo taken with an iphone --ar 4:5 --v 7

Keeping the ingredient list simple yet essential ensures each component shines through in flavor and texture. Every ingredient in this Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe plays a crucial role, from creating structure to imparting that classic holiday mint-chocolate magic.

Flaxseed meal (2 Tbsp): Acts as a vegan egg substitute, providing binding with a boost of nutrition.
Water (5 Tbsp): Combines with flaxseed meal to create a flax egg, essential for that perfect cookie texture.
Melted coconut oil (1/4 cup): Adds moisture and richness without overpowering with coconut flavor, especially if you use refined.
Coconut sugar (1/3 cup): Sweetens naturally and gives a slight caramel note enhancing the cookie’s depth.
Vanilla extract (1 tsp): Infuses warmth and balances the peppermint’s brightness.
Peppermint extract (1/4 tsp): Delivers that signature minty freshness; adjust to your personal preference.
Almond flour (3/4 cup): Provides a tender crumb and nutty flavor, perfect for gluten-free baking.
Tapioca flour (1/3 cup): Helps with chewiness and structure to bind the cookie together flawlessly.
Cocoa powder (1/3 cup): Packs that rich chocolate punch, the heart of this recipe.
Baking powder (1/2 tsp): Adds a gentle lift for just the right crumb.
Sea salt (1/4 tsp): Enhances all flavors, balancing sweetness and chocolate.
Vegan semisweet or dark chocolate chips (1/2 cup): Melts to gooey pockets of chocolate surprise throughout the cookie.
Crushed candy canes (2-4 Tbsp): The festive touch that brings peppermint bursts and a delightful crunch.

How to Make Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe

Step 1: Prepare the Flax Egg

Start by mixing the flaxseed meal with water in a large bowl. This flax egg is the magic vegan binder that holds your cookies together, thickening as it stands for about 5 minutes. It’s an easy substitute that works wonders in gluten-free baking.

Step 2: Mix Wet Ingredients

To your thickened flax egg, whisk in melted coconut oil, coconut sugar, vanilla extract, and peppermint extract. This creates a luscious caramel-like batter base that’s already rich in flavor and ready to mingle with the dry ingredients.

Step 3: Combine Dry Ingredients

Incorporate almond flour, tapioca flour, cocoa powder, baking powder, and sea salt into the wet mixture. Stir with a spatula until the batter is uniform and thick, with no floury streaks left. This mixture should be dense enough to scoop but soft enough to flatten gently.

Step 4: Add Chocolate Chips

Fold in your vegan chocolate chips, which will melt into delightful pockets of melted chocolate when baked. This is the moment your cookies start earning their ultra-chocolaty reputation!

Step 5: Shape and Add Candy Cane Topping

Using a cookie scoop or spoon, portion the dough into 12 even scoops on a parchment-lined baking sheet. Slightly flatten each one so crushed candy canes can be pressed gently on top, ensuring they stick and melt slightly during baking for that perfect peppermint crunch.

Step 6: Bake to Perfection

Bake at 350°F (176°C) for 12-15 minutes. The candy cane topping will melt and caramelize just a bit while the cookies remain tender and slightly soft. Allow them to cool for at least 10 minutes so the fudgy centers firm up—then get ready to enjoy!

How to Serve Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe

Six dark brown chocolate cookies with a rough texture are placed on a white baking paper on a baking tray. Each cookie is topped with red and white crushed peppermint pieces and dark chocolate chips, scattered unevenly on the surface. The cookies have a slightly uneven round shape, and small bits of peppermint are also scattered around them on the paper. Around the tray, there are parts of bowls filled with dark chocolate chips and crushed peppermint pieces visible, set on a white marbled surface, with a green cloth partly in view on the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few extra crushed candy canes or even a light drizzle of melted vegan chocolate on your cooled cookies for an eye-catching finish that entices guests before the first bite.

Side Dishes

Pair these cookies with a cozy cup of almond milk or your favorite vegan hot chocolate to elevate the holiday spirit. A dollop of coconut whipped cream alongside makes for an extra special presentation.

Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe Creative Ways to Present

Get playful by serving the cookies in small glass bowls layered with peppermint bark pieces or crushed candy canes. You might also create a gift box with a few cookies nestled in shredded paper and tied with a festive ribbon—perfect for sharing the joy of this recipe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies covered at room temperature for 1-2 days to maintain their crisp edges. If you want them to last longer without drying out, refrigerate them covered for up to 4-5 days. They stay delicious and fresh, ready to satisfy your next sweet craving.

Freezing

These cookies freeze beautifully! Place them in an airtight container or freezer bag, and they’ll keep well for up to one month. When you’re ready to indulge again, just thaw at room temperature or warm slightly for that freshly-baked feel.

Reheating

If you want that just-baked warmth, pop your cookies in a preheated oven at 300°F (150°C) for 5 minutes or microwave a single cookie for 10-15 seconds to revive their soft centers and melty chocolate chips.

FAQs

Can I use a different type of flour in this recipe?

While almond and tapioca flours give these cookies their ideal texture, you can experiment with other gluten-free flour blends. Just keep in mind that the texture and bake time might vary slightly.

Is peppermint extract necessary?

It’s key for that signature flavor in the Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe, but if you aren’t a fan, you could reduce the amount or skip it altogether and still enjoy tasty chocolate cookies.

Can I substitute the coconut oil for another fat?

Refined coconut oil is recommended for its neutral flavor and baking properties, but melted vegan butter or a mild vegetable oil can be swapped in a pinch, bearing in mind they may subtly alter the taste and texture.

How do I get the perfect fudgy center?

The balance of almond flour and tapioca flour creates that fudgy middle. Don’t overbake and let the cookies cool properly. They’ll set up perfectly and stay soft inside while crisping on the edges.

Can I make these cookies without crushed candy canes?

Absolutely! The candy canes add festive color and crunch, but the cookies are delicious on their own as rich chocolate treats. You can even swap with chopped vegan peppermint candies or omit entirely for a subtler peppermint hint.

Final Thoughts

There’s something truly special about this Bowl Chocolate Peppermint Cookies (Vegan + GF) Recipe that makes it a standout during any season. From the wholesome, allergy-friendly ingredients to that irresistible mint-chocolate combo, these cookies are a comforting and joyful treat to share with family and friends. I can’t wait for you to whip up a batch and discover just how delightfully satisfying homemade vegan and gluten-free cookies can be!