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A close up overhead photo looking down at chocolate peppermint cookies on a wire cooling rack on top of brown parchment paper.
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4.46 from 37 votes

Chocolate Peppermint Cookies

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!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate peppermint cookies
Servings: 18 cookies


  • 1 cup drippy almond butter I used Wild Friends
  • 1 flax egg or one regular egg
  • ½ cup maple syrup
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt skip if your nut butter has salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • ½ cup chocolate chips I used Lily's
  • a few peppermint candies or candy canes crushed


  • 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.
    Chocolate peppermint cookie dough batter in a glass mixing bowl. A spatula rests in the bowl.
  • Fold in chocolate chips.
    Chocolate chips added to chocolate peppermint cookie dough in a glass mixing bowl. A spatula rests in the bowl.
  • 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.
    8 chocolate peppermint cookie dough balls on a parchment lined baking sheet.
  • 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.
    Chocolate peppermint cookies topped with candy cane pieces on a baking sheet lined with brown parchment paper.
  • Let cookies cool completely before touching or removing.



  • 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. 


Serving: 1cookie | Calories: 136kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 85mg | Potassium: 81mg | Fiber: 3g | Sugar: 8g