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Vegan Peppermint Chocolate Chunk Brownie Cookies (Gluten Free Option)

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These Vegan Peppermint Brownie Cookies are like a soft, warm blanket of chocolatey, candy cane brownie cookie goodness. They are loaded with rich chocolate chunks but also offer that perfect amount of fresh, crunchy peppermint and a hint of salt.

Up close photo of peppermint brownie cookies with chopped candy can on top.

The holiday season is here, which also means it’s now officially cookie season!   If you’re like me, baking, sharing and eating scrumptious cookies is one of the best things to do this time of year. And I have to say – I’ve been dying to share this recipe with you for some time now.

Why This Recipe Works:

  • Chocolate, peppermint and a hint of salt all come together deliciously to create a flavor combination perfect for the holiday season.
  • With the softness of the brownie cookie itself and the crunch from the candy cane pieces that sit so beautifully on top, you have a cookie that’s fantastic as an addition to an assortment of home baked Christmas cookies or offered all on their own.
  • Bonus: these rich and delicious cookies are free of dairy, eggs and have a gluten free option, which means they can be enjoyed by those who aren’t able to or prefer not to eat those foods – woo hoo!

Looking for more great cookie recipes? Check out my Soft and Chewy Vegan Ginger snaps, my 4-Ingredient Soft Peanut Butter Cookies, my Black n’ White Chocolate Chunk Cookies, and of course, my Peanut’s Bake Shop Cookie Kits! 

How to Make These Peppermint Brownie Cookies:

1. First, preheat your oven to 350°F/177°C and then prep two baking sheets by lining both with parchment paper.

2. Combine the flaxseed and water in a small bowl and set aside.

3. In a mixing bowl, whisk together the flours, sugars, cocoa powder, baking powder, baking soda, and salt, breaking up the sugar and flour clumps along the way.

4. Add the oil, peppermint extract, the flaxseed mixture, and the chocolate chunks and stir until all the flour is incorporated. The dough will be very thick.

5. Divide the cookie dough into 12–13 equal-sized balls and place them on parchment-lined or ungreased baking sheets 3 inches apart from one another. Bake in your preheated oven for 12–13 minutes or until the surface of the cookies is matte rather than shiny. It’s better to slightly underbake than to over bake.

6. Immediately upon removal from the oven and while the cookies are still on the baking sheets, top each cookie with the candy pieces and lightly press down so they stick to the cookies’ surface.

7. Afterwards, transfer the cookies to a cooling rack and prepare yourself for some chocolatey-peppermint magic!  I hope you and yours love these cookies as much as we do.

Tips for Best Tasting Cookies:

  • To make this recipe gluten free, use your favorite gluten free all-purpose flour in place of the regular all-purpose flour. I highly recommend Bob’s Red Mill Gluten Free All Purpose Flour. Check the labels for all remaining ingredients to ensure they’re gluten free.
  • Do not store these in airtight plastic storage containers or bags, otherwise the cookies may become overly chewy and the candy cane pieces will lose their crunch. Cardboard cookie boxes, metal cookie tins, or plates loosely covered in plastic wrap or foil work best.
  • Place the peppermint candy pieces on the cookies as soon as they’re out of the oven to make sure they stick to the surface of the cookies.
  • If you can’t find chocolate chunks, chocolate chips or chopped chocolate bars also work just fine!

If you love this recipe, please leave a comment and star rating below. Your feedback is very helpful! Thank you in advance.

 

Vegan and Gluten Free Peppermint Chocolate Chunk Brownie Cookies

Vegan Peppermint Chocolate Chunk Brownie Cookies (Gluten Free Option!)

These Peppermint Chocolate Chunk Brownie Cookies are like a soft, warm blanket of chocolatey, candy cane brownie cookie goodness.
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan and Gluten Free Peppermint Chocolate Chunk Brownie Cookies, Vegan Christmas Cookies, Vegan Cookies
Prep Time: 12 minutes
Cook Time: 14 minutes
Total Time: 26 minutes
Servings: 12 -13 cookies

Ingredients

  • 1 Tbsp. finely ground flaxseed (8 g)
  • 3 Tbsp. water (45 ml)
  • 2/3 c. all-purpose flour (93 g) - OR - Bob's Red Mill Gluten Free All-Purpose Flour (107 g)
  • 1/4 c. oat flour (27 g)
  • 1/4 c. brown sugar packed (54 g)
  • 1/2 c. granulated sugar (115 g)
  • 1/4 c. cocoa powder (20 g)
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 c. + 1 Tbsp. oil (94 ml)
  • 3/4 tsp. peppermint extract
  • 1 c. semi sweet chocolate chunks or chips (158 g)
  • 3 Tbsp. peppermint candy cane pieces 2 candy canes chopped (28 g)

Instructions

  • First, preheat your oven to 350°F/177°C and then prep two baking sheets by lining both with parchment paper.
  • Combine the flaxseed and water in a small bowl and set aside.
  • In a mixing bowl, whisk together the flours, sugars, cocoa powder, baking powder, baking soda, and salt, breaking up the sugar and flour clumps along the way.
  • Add the oil, peppermint extract, the flaxseed mixture, and the chocolate chunks and stir until all the flour is incorporated. The dough will be very thick.
  • Divide the cookie dough into 12–13 equal-sized balls and place them on parchment-lined or ungreased baking sheets 3 inches apart from one another. Bake in your preheated oven for 12–13 minutes or until the surface of the cookies is matte rather than shiny. It's better to slightly underbake than to over bake.
  • Immediately upon removal from the oven and while the cookies are still on the baking sheets, top each cookie with the candy pieces and lightly press down so they stick to the cookies' surface.

Notes

  • To make this recipe gluten free, use your favorite gluten free all-purpose flour in place of the regular all-purpose flour. I highly recommend Bob's Red Mill Gluten Free All Purpose Flour. Check the labels for all remaining ingredients to ensure they’re gluten free.
  • Do not store these in airtight plastic storage containers or bags, otherwise the cookies may become overly chewy and the candy cane pieces will lose their crunch. Cardboard cookie boxes, metal cookie tins, or plates loosely covered in plastic wrap or foil work best.
  • Place the peppermint candy pieces on the cookies as soon as they're out of the oven to make sure they stick to the surface of the cookies.
  • If you can't find chocolate chunks, chocolate chips or chopped dark chocolate bars also work just fine!
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

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