Spread some joy with this peppermint brownie cookie recipe dipped in white chocolate and topped with crushed candy canes–they make the perfect holiday treat. With soft and chewy centers, these gluten free and vegan peppermint brownie cookies are bound to be the most popular cookie in the box this year.
Nothing screams Holiday season like peppermint flavor and when combined with chocolate…
Oh my gosh, I’m obsessed.
Soft and chewy brownie cookies are my favorite so I adapted my recipe and added white chocolate and peppermint pieces to the ultimate Christmas cookie.
Ingredients To Make This Peppermint Brownie Cookie Recipe
- flax meal – when mixed with water, the flax meal will gel and this will act as your egg providing not just binding in the cookie but a boost of fiber as well!
- gluten free all purpose baking flour – I used King Arthur measure for measure gluten free baking flour but any all purpose or 1:1 gluten free baking flour will work as long as it contains xanthan gum.
- dutch processed cocoa powder – I used Saco Pantry for this recipe.
- tapioca flour – arrowroot flour or even corn starch will also work as a substitution
- baking powder & baking soda – this acts as a leavening agent to help the cookies rise
- vegan butter – I like to use vegan butter in stick form when baking so brands such as Earth balance and Melt are best
- organic brown sugar & organic cane sugar – sugars provide not just the sweetness of the cookie but the overall texture as well – don’t make substitutions here if you want a classic cookie texture
- vanilla extract – vanilla will enhance the flavor of the cookie – the more the better in my opinion 😉
- peppermint paste or extract – the more peppermint the better!
- vegan white chocolate chips – dairy free white chocolate can be tricky to find so read the labels carefully.
- coconut oil – this helps to melt the chocolate and thin in out for dipping
- peppermint candy, crushed
Commonly Asked Questions
I always melt my white chocolate in the microwave or a double boiler. Adding a neutral oil like coconut oil will help to melt and thin out the white chocolate. For the best results, stop and stir the white chocolate in 15 second increments until melted and smooth.
These cookies are best if stored for 4 days at room temperature or freeze for up to 3 months!
Yes, I always make my cookies ahead of time and then freeze them for up to three months. Just them let thaw at room temperature.
Amazon is my go-to for vegan white chocolate but be careful when purchasing in the summer months.
TIPS AND TRICKS
Ever wonder how food bloggers get perfectly round cookies? Wonder no more because I’m going to spill the secret to perfectly round cookies every single time.
When the cookies are removed from the oven and still hot, use a round cookie cutter that’s slightly larger than the cookie or you can use an overturned mug or bowl. Move the cookie cutter in a quick circular motion with the warm cookie inside of it. The edges of the cookie will be pliable enough that this will cause them to take on the rounded shape of the cookie cutter.
The result? Perfectly round cookies.
If you loved this peppermint brownie cookie recipe
You are going to love some of my favorite chewy cookie recipes on the blog:
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Vegan Peppermint Brownie Cookies Dipped in White Chocolate
- hand mixer or stand alone mixer
- Mixing bowls
- 1½ inch cookie scooper
- 1 tbsp ground flax meal
- 3 tbsp water
- ¾ cup gluten free all purpose baking flour
- ⅓ cup Saco Pantry Dutch Processed Cocoa Powder
- 2 tbsp tapioca flour or arrowroot flour or corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- 10 tbsp vegan butter room temperature
- ⅛ tsp salt
- ⅓ cup organic brown sugar packed
- ⅓ cup organic cane sugar
- 1 tsp peppermint paste or extract
- 1 tsp vanilla extract
- 1 cup vegan white chocolate chips
- 1 tsp coconut oil
- crushed peppermint candies
- Preheat the oven to 350 F° and prepare two baking sheet with parchment paper and then set them aside. In a small bowl, stir together the flax meal and water to create a flax egg and then set it aside to gel. Place the flours, cocoa powder, baking powder, baking soda and salt into a bowl and stir until well combined.
- In another bowl, use a handheld mixer to beat the butter until creamy. Add in the sugars and continue to beat until smooth. Add in the peppermint, vanilla and flax egg and mix until well blended. Add your dry ingredients to the wet and mix until a cookie dough forms. Separate the dough into 12 evenly sized balls and place seven on each tray about 2 inches apart. Press the balls down just slightly and bake them for 11-12 minutes. Let them cool on the baking tray for 10 minutes before transferring them to a cooling rack. They will firm up as they cool.
- In micrwave safe bowl, melt the white chocolate chips and coconut oil together in 15 second increments, stirring between each until smooth. Dip each cookie into the melted white chocolate and then return them to the parchment lined baking sheets. Chill the cookies in the freezer for 5 minutes and then dip them a second time in the white chocolate (vegan white chocolate tends to be thinner than traditional white chocolate). Sprinkle with crushed candies and then return them to the freezer until chocolate is solid, about 5 minutes.