Vegan White Chocolate Peppermint Cookies
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These Vegan White Chocolate Peppermint Cookies are soft and chewy with loads of white chocolate and a touch of peppermint in each bite!
Gluten free, dairy free, and made with dye free candy canes.
I like YumEarth brand dye-free candy canes and Pascha brand vegan organic white chocolate!
Just look how thick they are! These are one of my favorite holiday cookies I’ve made!
The soft cookies just melt in your mouth with each bite!
Why You’ll Love Vegan White Chocolate Peppermint Cookies
- They’re gluten free, refined sugar free, and vegan!
- The cookies themselves are incredibly soft
- They are sure to be a hit at any gathering you bring them to!
Serves: 12
Ingredients
- 1 3/4 cup Gluten-Free Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/3 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto, Or organic cane sugar
- 1/2 cup Brown Monkfruit Sweetener – Lakanto, + 2 tbsp, or organic brown sugar *
- 1/3 cup Avocado Oil, +2 tbsp
- 1/4 cup Almond Milk, Or milk of choice
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Peppermint Extract
- 1/2 cup Organic Vegan White Baking Chips – Pascha Chocolate Co.
- 2 Tbsp Candy Canes, *
Process
- Whisk dry cookies ingredients together
- Whisk wet ingredients together, then mix dry into the wet bowl
- Fold in white chocolate chips
- Cover and refrigerate dough for an hour+
- Roll into 12 balls, place on baking sheet at least 2″ apart. I used two baking sheets and baked them separately
- Place crushed candy canes (I used YumEarth dye free version) on top
- Bake at 350 for 10-11 minutes
- Use a circular cookie cutter to swirl the cookies around in to regain perfect circle shape
- Allow to cool 10 min then move to cooling rack
- Enjoy!
Notes
Use mix ins of choice! You can leave out the peppermint extract and use this recipe for the favorite chocolate chip cookies made vegan, too!
Variations for Dietary Preferences
- Sweeteners – feel free to use organic cane sugar and organic brown sugar in place of the sugar substitutes
- Avocado Oil – feel free to use any neutral oil of choice
- Milk – use any milk of choice
More Gluten Free Cookie Recipes You’ll Love!
If you make these Vegan White Chocolate Peppermint Cookies leave a comment below sharing your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1 3/4 cup Gluten-Free 1:1 Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/3 cup Granular Monkfruit Sweetener (Lakanto) Or organic cane sugar
- 1/2 cup +2 tbsp Brown Monkfruit Sweetener (Lakanto) organic brown sugar
- 1/3 cup +2tbsp Avocado Oil
- 1/4 cup Almond Milk Or milk of choice
- 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Peppermint Extract
- 1/2 cup Organic Vegan White Baking Chips – Pascha Chocolate Co.
- 2 Tbsp Dye-Free Candy Canes (YumEarth)
Instructions
- Whisk dry cookies ingredients together
- Whisk wet ingredients together, then mix dry into the wet bowl
- Fold in white chocolate chips
- Cover and refrigerate dough for an hour+
- Roll into 12 balls, place on baking sheet at least 2″ apart. I used two baking sheets and baked them separately
- Place crushed candy canes (I used YumEarth dye free version) on top
- Bake at 350 for 10-11 minutes
- Use a circular cookie cutter to swirl the cookies around in to regain perfect circle shape
- Allow to cool 10 min then move to cooling rack
- Enjoy!
Video
Notes
Use mix ins of choice! You can leave out the peppermint extract and use this recipe for the favorite chocolate chip cookies made vegan, too!