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2.88 from 8 votes

Vegan Peppermint Brownie Cookies Dipped in White Chocolate

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.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: christmas cookies, gluten free cookies, gluten free white chocolate macadamia nut cookies, peppermint brownie, peppermint cookies, vegan cookies
Servings: 12 cookies
Calories: 155kcal

Equipment

  • hand mixer or stand alone mixer
  • Mixing bowls
  • 1½ inch cookie scooper

Ingredients

  • 1 tbsp ground flax meal
  • 3 tbsp water
  • ¾ cup gluten free all purpose baking flour
  • 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
  • tsp salt
  • cup organic brown sugar packed
  • 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

Instructions

  • 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.

Notes

These cookie are best if stored in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
*This post was updated on 11/20/21 for quality

Nutrition

Calories: 155kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 183mg | Potassium: 53mg | Fiber: 2g | Sugar: 12g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg