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Vegan Peppermint Chocolate Chunk Brownie Cookies (Gluten-free, too!)

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These Peppermint Chocolate Chunk 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 gluten, 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 Gingersnaps, 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 degrees 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. Next, in a medium-sized mixing bowl, stir together the dry ingredients: Both flours, both sugars, cocoa powder, baking soda, baking powder and salt.

4. Then, add the liquid ingredients to that bowl: Oil, peppermint extract and the flaxseed/water mixture.  Add the chocolate chunks, as well, and then stir until all flour is incorporated.

5. Place cookie dough in the form of 12 -13 equal-sized balls on the parchment-lined baking sheets. Bake in your preheated oven for about 14 minutes or until the surface of the cookies is matte rather than shiny. It’s better to slightly undercook than overcook.

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 cookie’s 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 ⅔ cup (about 90-100 g) of your favorite gluten free flour in place of the regular all purpose flour called for in the recipe.
  • When it comes to storage, hold off from storing in ziplocks or airtight plastic storage containers, 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 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!

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, too!)

These Peppermint Chocolate Chunk Brownie Cookies are like a soft, warm blanket of chocolatey, candy cane brownie cookie goodness.
0 from 0 votes
Print Pin Rate
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 Tb. Finely Ground Flaxseed (8 g)
  • 3 Tb. Water
  • 1/4 cup Brown Sugar packed (50 g)
  • 1/2 cup Granulated Sugar (104 g)
  • 1/4 cup Oat Flour (35 g)
  • 2/3 cup All Purpose Flour (110 g)
  • 1/4 cup Cocoa Powder (26 g)
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 3/4 tsp. Peppermint Extract
  • 1 cup Semi Sweet Chocolate Chunks or Chips (158 g)
  • 1/3 cup + 1 Tb. Oil
  • 3 Tb. Peppermint Candy Cane Pieces 2 candy canes chopped (28 g)

Instructions

  • First, preheat your oven to 350 degrees and then prep two baking sheets by lining both with parchment paper.
  • Combine the flaxseed and water in a small bowl and set aside.
  • Next, in a medium-sized mixing bowl, stir together the dry ingredients: Both flours, both sugars, cocoa powder, baking soda, baking powder and salt.
  • Then, add the liquid ingredients to that bowl: oil, peppermint extract and the flaxseed/water mixture.  Add the chocolate chunks, as well, and then stir until all flour is incorporated.
  • Place cookie dough in the form of 12 -13 equal sized balls on the parchment-lined baking sheets. Bake in your preheated oven for about 14 minutes or until the surface of the cookies is matte rather than shiny. It's better to slightly undercook than overcook.
  • 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 cookie's surface.
  • Afterwards, transfer the cookies to a cooling rack and prepare yourself for some chocolatey-peppermint magic!

Notes

  • To make this recipe gluten free, use ⅔ cup (about 90-100 g) of your favorite gluten free flour in place of the regular all purpose flour called for in the recipe.
  • When it comes to storage, hold off from storing in ziplocks or airtight plastic storage containers, 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 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 @AudreyEDunham or tag #AudreyDunhamRecipes!

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