Get in the holiday spirit with Vegan Peppermint Candy Cane Chocolate Chip Cookies – a delightful fusion of rich dark and white chocolate chips, festive peppermint candy canes, all in a soft, eggless and dairy-free chewy cookie, perfect for winter gatherings or cozy nights in.
It’s that time of the year again when our kitchens turn into a cookie factory, churning out batches of linzer, chocolate crinkle, peanut butter blossoms, and gingerbread cookies. But, have you ever noticed how during all this holiday baking frenzy, our good ol’ chocolate chip cookie often gets left out in the cold? Well, not this year!
I’ve got a recipe that’s going to bring the beloved chocolate chip cookie right back into the holiday spotlight. Say hello to Vegan Peppermint Candy Cane Chocolate Chip Cookies – a festive twist on my vegan chocolate chip cookie recipe that’s perfect for the winter season.
These cookies blend heartwarming, classic chocolate chip cookies with the cheerful zing of peppermint candy canes. And for an extra dash of holiday cheer, we’re sprinkling in some mini white chocolate chips – non-dairy and vegan, of course!
These Vegan Peppermint Candy Cane Chocolate Chip Cookies aren’t just a treat for the taste buds; they’re a fun, festive way to spice up your holiday baking routine. They’re simple, they’re scrumptious, and they bring a whole lot of holiday spirit to your cookie platter. Ready to bake the best cookies this side of the North Pole? Let’s do this!
If you are looking for something different try one of these other cookie recipes: Vegan Rainbow Fruit Pizza Cookies or The BEST Vegan Chocolate Chip Cookies
Jump to:
- Why You’ll LOVE this Vegan Peppermint Chocolate Chip Cookie Recipe
- Ingredients and Substitutions
- Special Equipment to Make this Recipe
- Gluten-Free Vegan Peppermint Chocolate Chip Cookies
- How to Make Vegan Peppermint Chocolate Chip Cookies – Step by Step
- Tips and Variations
- Common Questions about Vegan Peppermint Candy Cane Chocolate Chip Cookies
- Want to save these vegan candy cane cookies for later? Here’s how!
- Vegan Peppermint Candy Cane Chocolate Chip Cookies
Why You’ll LOVE this Vegan Peppermint Chocolate Chip Cookie Recipe
Uniquely Festive Flavor: These aren’t your everyday chocolate chip cookies. The addition of peppermint candy cane pieces transforms them into a festive delight. Each bite offers a refreshing peppermint twist that perfectly complements the rich chocolate chips, making these cookies a standout treat in your holiday baking lineup.
Dairy-Free and Vegan-Friendly: For those of you embracing a plant-based lifestyle, or if you’re just curious to try vegan baking, these cookies are a dream come true. They’re made with 100% vegan ingredients, proving that indulgent holiday treats don’t have to come at the expense of your dietary choices.
Perfect for Holiday Gifting: Looking for a homemade gift for the holidays? These cookies are your answer. They’re not only delicious but also beautifully festive, making them ideal for gifting to friends, family, neighbors, teachers, etc. Pack them in a cute tin or a clear bag with a ribbon, and you’ve got a gift that’s sure to be a hit among vegans and non-vegans alike!
Simple and Fun to Make: Don’t worry about complicated steps or obscure ingredients. This recipe is straightforward, making it a fun baking project whether you’re a seasoned baker or just starting out. Plus, crushing those candy canes? Therapeutic!
A New Holiday Tradition: Once you’ve tried these, they’re bound to become a staple in your holiday baking routine. They’re the perfect way to mix up the classic holiday cookie repertoire and bring something new and exciting to the table.
Ingredients and Substitutions
- All-Purpose Flour: This is the base of our cookies, giving them structure. For a gluten-free version, use a gluten-free all-purpose flour blend.
- Granulated Sugar: Adds sweetness and helps with the texture. If you prefer, coconut sugar is a great alternative, though it will change the flavor slightly.
- Dark Brown Sugar: This brings a rich, molasses-like sweetness to the cookies. Light brown sugar works as a substitute, giving a milder flavor.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Vegan Butter: Essential for that buttery texture without the dairy. You can also use coconut oil as a substitute, but it might alter the texture slightly.
- Aquafaba (Chickpea Liquid/Brine): A fantastic vegan substitute for eggs, aquafaba helps bind the ingredients. No great substitute for this, as it’s pretty unique in its properties. You can try unsweetened applesauce or a flax egg, but the texture of your cookie may be off.
- Non-Dairy Milk Powder: This adds creaminess. I recommend this oat milk powder. You can omit it if unavailable, or use soy or almond milk powder.
- Baking Soda & Baking Powder: These are your leavening agents, helping the cookies rise. There aren’t direct substitutes for these, as they are crucial for the texture.
- Vanilla Extract: Adds flavor depth. You can use almond extract for a different flavor twist.
- Sea Salt: Enhances the overall flavor. Regular table salt works too, but use a bit less as it’s finer.
- Vegan Dark Chocolate Chips: These add rich chocolatey bites. Feel free to use any vegan chocolate you prefer. Carob chips are an alternative if you’re avoiding chocolate.
- Vegan White Chocolate Chips: Adds creamy sweetness. If you can’t find vegan white chocolate, you can increase the dark chocolate chips or omit them.
- Peppermint Candy Canes: This is what gives these cookies their festive twist! If you don’t have candy canes, try using peppermint extract (start with ¼ teaspoon and adjust to taste) mixed in with the dough. To ensure that a peppermint candy cane is vegan, it’s important to check the product’s ingredient list for any animal-derived ingredients. Many brands offer explicitly labeled vegan candy canes that avoid these non-vegan ingredients, like gelatin, confectioner’s glaze, and certain red dyes.
Special Equipment to Make this Recipe
To bring these Vegan Peppermint Candy Cane Chocolate Chip Cookies to life, you’ll need some specific kitchen tools. Don’t worry, they’re pretty standard for any baking enthusiast!
- Electric Stand Mixer with Paddle Attachment: This is key for creaming the vegan butter and sugars together until they’re light and fluffy. It makes the process easier and more efficient. If you don’t have a stand mixer, a hand mixer will work too, though it might take a bit more elbow grease.
- Cookie Scoop: This ensures that your cookies are uniform in size, which helps them bake evenly. I recommend one that is ¼ cup. If you don’t have a cookie scoop, a regular spoon and a little bit of patience will do the trick.
- Parchment Paper or Silicone Baking Mat: These are used to line your baking sheets and prevent the cookies from sticking. Silicone mats are reusable and a great option if you’re looking to minimize waste.
- Baking Sheets: Depending on how many cookies you plan to bake at once, you may need one or more. Make sure they’re large enough to give your cookies space to spread out.
- Cooling Rack: This is where your cookies will cool down after baking. It allows air to circulate around them, which helps prevent sogginess.
With these tools in hand, you’re all set to create a batch (or maybe several batches) of these delectable Vegan Peppermint Candy Cane Chocolate Chip Cookies. Happy baking!
Gluten-Free Vegan Peppermint Chocolate Chip Cookies
Making these Vegan Peppermint Chocolate Chip Cookies gluten-free is absolutely possible and quite simple! With a few adjustments, you can enjoy these festive treats without worrying about gluten. Here’s how you can modify the recipe:
- Gluten-Free All-Purpose Flour: Replace the regular all-purpose flour with a gluten-free all-purpose flour blend. Look for one that’s a 1:1 substitute. These blends often contain a mix of rice flour, tapioca flour, and xanthan gum, which help mimic the texture and structure of gluten. Brands like Bob’s Red Mill and King Arthur Flour offer excellent gluten-free blends.
- Check Your Other Ingredients: While the main change is the flour, it’s important to ensure all your other ingredients are gluten-free as well. This includes the non-dairy milk powder, vegan chocolate chips, and vegan white chocolate chips. Some brands may process these ingredients in facilities that also handle gluten, so always check the labels for a gluten-free certification.
- Texture Considerations: Gluten-free flour can sometimes result in a different texture. The cookies might be a bit more crumbly or less chewy than their gluten-containing counterparts. To combat this, ensure your dough is well-mixed and the ingredients are fully incorporated.
- Baking Adjustments: Keep an eye on your cookies as they bake. Gluten-free flour can sometimes affect baking times, so you might need to adjust slightly. Start checking your cookies a couple of minutes earlier than the recipe suggests.
- Storage Tips: Gluten-free baked goods often dry out faster. Store these cookies in an airtight container to keep them moist and chewy.
How to Make Vegan Peppermint Chocolate Chip Cookies – Step by Step
- Prep Your Dry Ingredients
Start by taking a medium mixing bowl and whisking together the all-purpose flour, non-dairy milk powder, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents and salt throughout the flour, which ensures a consistent texture in every cookie. Once mixed, set this bowl aside.
- Creaming the Butter and Sugars
Now, the magic begins in the stand mixer. Attach the bowl and fit it with the paddle attachment. Add in your room temperature vegan butter, dark brown sugar, and granulated white sugar. The room temperature butter is key here – it should be soft but not melted. Cream these together on medium speed for about 5-8 minutes. You’re looking for the mixture to become light in color and fluffy in texture. This process incorporates air into the dough, which helps with the rise and texture of your cookies.
- Adding Aquafaba and Vanilla
With the mixer still running, pour in the aquafaba and vanilla extract. The aquafaba acts as a binder, much like eggs in traditional recipes, and helps give the cookies their structure. Continue beating until the mixture becomes even more velvety, which might take a couple more minutes.
- Incorporating Dry Ingredients
Turn the mixer down to low speed, and gradually stir in half of your dry ingredient mixture. It’s important to mix on low to prevent the flour from poofing out of the bowl. Once the first half is just combined, add in the remaining flour. Continue mixing until just combined – overmixing could lead to tough cookies.
- Folding in the Fun Stuff
Time to get those arms working! Remove the bowl from the stand mixer. With your spatula, gently fold in the vegan dark chocolate chips and the chopped vegan peppermint candy canes. Folding, rather than mixing, helps distribute these add-ins without deflating the dough.
- Shaping and Chilling the Dough
Using your ¼ cup cookie scoop, portion out the dough onto a lined baking sheet. Don’t worry about spacing yet, as this step is just for chilling. For extra indulgence, press a few more chocolate chips and candy cane pieces into the tops of the dough balls. Cover and freeze the dough for 30 minutes or overnight – this helps the cookies maintain their shape and enhances the flavors.
- Baking to Perfection
Preheat your oven to 350 degrees F. Line additional baking sheets with parchment paper. Place the chilled dough balls 2-3 inches apart on the sheets. They’ll spread as they bake, so this spacing is important. Bake for 12-15 minutes – you’re looking for golden brown edges but still soft centers.
- Cooling Down
After baking, let the cookies sit on the baking sheet for about 5 minutes. This step is crucial as it allows the cookies to set. Then, transfer them to a cooling rack.
- Enjoy Your Creations!
Allow the cookies to cool for an additional 5-10 minutes on the rack. This patience (hard as it may be!) ensures you get the perfect texture – crisp on the outside, chewy in the middle. And there you have it, your Vegan Peppermint Candy Cane Chocolate Chip Cookies are ready to be devoured!
Tips and Variations
- Cookie Size Matters: Feel free to adjust the size of your cookies. If you prefer smaller cookies, use a tablespoon instead of a ¼ cup scoop. Just remember to adjust the baking time accordingly – smaller cookies will bake faster.
- Room Temperature Ingredients: Ensure your vegan butter and aquafaba are at room temperature. This helps them blend more smoothly with other ingredients, resulting in a better cookie texture.
- Drizzle with Chocolate: After the cookies have cooled, drizzle them with melted vegan chocolate for an extra decadent touch.
Common Questions about Vegan Peppermint Candy Cane Chocolate Chip Cookies
Absolutely! While an electric mixer makes creaming the butter and sugar together easier, you can certainly do it by hand. Use a large bowl and a sturdy whisk or a wooden spoon. Make sure your vegan butter is at room temperature to make the process smoother. It will require a bit more elbow grease and time, but the result will be just as delicious.
If your cookies didn’t spread as expected, it could be due to a few factors. One common reason is over-chilling the dough. If the dough is too cold, it won’t spread much in the oven. Also, ensure you’re measuring your flour correctly; too much flour can lead to cookies that don’t spread. Spoon the flour into your measuring cup and level it off with a knife for the most accurate measurement.
It’s common for candy cane pieces to melt a bit and spread at high temperatures. To minimize this, use larger chunks rather than finely crushed candy canes, as they hold their shape better. If there is some spreading, don’t worry! Once the cookies cool, the melted candy cane pieces will harden again, creating a crisp, candy shell around the cookies. This can easily be broken off for a cleaner look or left as is for a rustic, festive appearance.
Want to save these vegan candy cane cookies for later? Here’s how!
Counter Storage: After the cookies are completely cool, store them in an airtight container at room temperature. They will stay fresh for up to 5 days. Just make sure they’re not exposed to direct sunlight or high heat, which can cause the candy canes to become sticky.
Fridge Storage: After cooling, place the cookies in an airtight container, separating layers with parchment paper to prevent sticking. In the fridge, they’ll keep for up to 10 days. To enjoy, let them come to room temperature or warm them up slightly in the microwave for a few seconds for that just-baked taste.
Freezer Storage: For freezing, wrap the cookies individually in plastic wrap and then place them in a ziplock freezer bag or airtight container. They can be frozen for up to 3 months. When you’re ready to eat them, defrost at room temperature or warm them in the oven at a low temperature for a few minutes.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Peppermint Candy Cane Chocolate Chip Cookies
Ingredients
- 2.5 cups all purpose flour
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 cup vegan butter room temperature
- ¼ cup aquafaba chickpea liquid/brine
- 2 tablespoons non-dairy milk powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon vanilla
- ½ teaspoon sea salt
- 1 cup vegan dark chocolate chips
- 1 cup vegan white chocolate chips
- 1 cup peppermint candy canes chopped
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk the all-purpose flour, non-dairy milk powder, baking powder, baking soda, and salt together. Set this mixture aside for later use.
- Cream Butter and Sugars: Place room temperature vegan butter, dark brown sugar, and granulated white sugar in the bowl of an electric stand mixer. Using the paddle attachment, cream them together on medium speed until the mixture becomes light and fluffy, which should take about 5-8 minutes. Add in the aquafaba and vanilla extract, continuing to beat at medium speed until the mixture is smooth and velvety.
- Combine Dry and Wet Ingredients: Slowly mix in half of your dry ingredient mixture at low speed until just starting to combine. Add the remaining dry ingredients, continuing to mix at low speed just until the dough comes together. Take the bowl off the mixer and gently fold in the vegan dark chocolate chips and chopped candy cane chunks.
- Prepare for Chilling: Line a baking sheet with parchment paper or a silicone baking mat. Use a ¼ cup cookie scoop to form dough balls and place them evenly on the prepared sheet. Optionally, press a few extra chocolate chips and candy cane pieces onto the top of each dough ball. Cover and freeze the dough balls for 30 minutes, or you can leave them overnight for convenience.
- Baking the Cookies: Preheat your oven to 350 degrees F. Line additional baking sheets with parchment paper if you’re baking multiple batches. Remove the dough balls from the freezer and arrange them 2-3 inches apart on the baking sheets. Bake in the preheated oven for 12-15 minutes, or until the cookie edges are just golden brown and the centers have puffed up.
- Cooling and Serving: After baking, allow the cookies to sit on the baking sheet for 5 minutes. This step helps them set. Transfer the cookies to a cooling rack. Sprinkle a little sea salt over the cookies for an added flavor contrast. Allow them to finish cooling for an additional 5-10 minutes before serving.
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