These vegan chocolate peppermint cookies are soft, chewy and topped with crushed candy canes for the perfect holiday treat. They're flourless, naturally sweetened and come together quickly in just one bowl!
Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
In a large bowl combine all ingredients, except for the chocolate chips and crushed peppermint candies.
Fold in chocolate chips.
Scoop out the cookie batter using a small/medium cooking scoop or a Tablespoon and place on baking sheet giving about 1 ½ inches between each cookie. Press cookies down slightly.
Bake for 12 minutes.
While cookies are baking, crush your peppermint candies or candy canes by placing unwrapped candies in a plastic bag, using the back of a wooden spoon to crush the candy into small bits.
Remove cookies from the oven and immediately sprinkle crushed peppermint candies over cookies.
Let cookies cool completely before touching or removing.
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Notes
Almond butter: I would imagine these cookies will turn out just fine with another nut or seed butter, but the flavor might be slightly different. Just be sure it's a natural and drippy nut butter.
Maple syrup: I tried these with coconut sugar and they turned out, but the cookies were more crumbly and dry than with the maple syrup so I don't recommend replacing this with a granulated sugar. Honey should work if you don't need the cookies to be vegan.