1-Bowl Chocolate Peppermint Cookies

If you like our fudgy vegan brownie cookies, they’re a favorite among friends! We have a new holiday cookie recipe that is a must! These chocolate peppermints are crispy around the edges and soft in the center. They’re also super sweet and minty, and they’re super chocolaty. These are so good; we can’t leave them out for Santa.

Bonus points? These cookies are very simple to make (only one bowl and 30 Minutes are required)! Let’s bake cookies!

Chocolate Peppermint Cookie Recipe

The quick and easy peppermint chocolate cookies begin with a flax egg, which is used as an egg substitute. After the flax has rested and thickened for a few moments, we add the rest of the ingredients to the same bowl. ).

The melted coconut oil creates crisp edges and a fudgy middle. Coconut sugar or cane syrup provides sweetness. Vanilla extract is a classic cookie, and peppermint makes them perfectly minty.

These cookies are made with grain-free and gluten-free flour. Almond flour is used for the center, while tapioca is used for crisp edges and binding.

These Double Chocolate goodness are made with cocoa powder cho, collate chips, baking powder, and sea salt to give them a lift and flavor.


  • Flaxseed Meal (ground flaxseed) 2 Tbsp
  • 5 Tbsp of water
  • Use refined coconut oil instead of the for a less coconut-flavored version.
  • 1 cup organic cane or coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp extract of peppermint
  • 1/4 cup almond meal
  • 1/3 cup tapioca (also known as tapioca starch).
  • Cocoa powder, 1/3 cup
  • Baking powder, 1/2 tsp
  • 1/4 teaspoon sea salt
  • We like to Enjoy life.
  • 2-4 Tbsp crushed candy canes (~2-4 candy canes // we like Yum Earth)


  • Preheat the oven to 350° F (176 C). Line a cookie tray with parchment paper.
  • Add flax meal to a large bowl and add water. This will create flax eggs. Allow to stand for five minutes until it thickens.
  • Add the coconut oil, sugar (cane or coconut), vanilla, and peppermint to the flax egg. Mix well. The mixture should resemble caramel. Add the almond flour, tapioca, cocoa, baking powder, and salt to the wet ingredients. Mix the dry and wet ingredients with a spatula until they are thoroughly combined. Stir in the chocolate chips. The batter should be thick and scoopable.
  • Use a small cookie scoop (we prefer the one) or a spoon to scoop out 12 cookies of equal size and place them on the baking sheet. The cookies should be flattened slightly to make room for the crushed candies. Sprinkle 1/2-1 teaspoons of crushed candy cane on each cookie. To help the candy stick to the cookies, gently press down.
  • Bake for 12-15 minutes. The cookies will be slightly soft, and the candy cane will melt. Cool for at least 10 minutes prior to enjoying!
  • Fresh is best. Keep leftovers covered in the fridge for 4-5 days or in the freezer for up to a month.

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