{"id":31454,"date":"2025-08-20T17:25:57","date_gmt":"2025-08-20T10:25:57","guid":{"rendered":"https:\/\/9amchef.com\/?p=31454"},"modified":"2025-08-20T17:25:57","modified_gmt":"2025-08-20T10:25:57","slug":"double-chocolate-chip-peppermint-cookies","status":"publish","type":"post","link":"https:\/\/9amchef.com\/double-chocolate-chip-peppermint-cookies\/","title":{"rendered":"Double Chocolate Chip Peppermint Cookies"},"content":{"rendered":"\n
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Get ready for the most festive holiday season with these delicious vegan double chocolate chip peppermint cookies! They’re minty, chocolatey, and incredibly rich. Plus, they are soft, chewy, and gluten-free \u2013 the perfect treat for everyone.<\/p>\n\n\n\n

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Double Chocolate Chip Peppermint Cookies<\/h2>\n\t\t

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  • 1\/2 cup 1 stick of melted vegan butter<\/li>
  • 1\/2 cup brown sugar<\/li>
  • 1\/2 cup cane sugar<\/li>
  • 1 1\/2 tbsp flax meal + 3 tbsp water<\/li>
  • 3\/4 tsp peppermint extract<\/li>
  • 1\/2 tsp vanilla extract<\/li>
  • 1 cup all-purpose gluten-free flour<\/li>
  • 1\/3 cup oat flour<\/li>
  • 1\/4 cup unsweetened cocoa powder<\/li>
  • 1\/4 tsp salt<\/li>
  • 1\/4 tsp baking soda<\/li>
  • 3\/4 cup semi-sweet chocolate chips<\/li>
  • 3\/4 cup chopped peppermint dark chocolate bar<\/li>
  • 8 oz melted dark chocolate<\/li>
  • 1\/2 cup crushed candy canes<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    1. Preheat the oven to 375\u02daF.<\/li>
    2. Stir together flax meal and water, and let it sit to thicken for 15 minutes.<\/li>
    3. Melt vegan butter in a small saucepan over low heat on the stove. Add it to a stand mixer with both sugars and beat until it forms a thick paste.<\/li>
    4. In a separate bowl, whisk together gluten-free flour, oat flour, cocoa powder, baking soda, and salt.<\/li>
    5. Add the flax “egg,” peppermint extract, and vanilla extract to the butter mixture and mix until combined.<\/li>
    6. Gradually add the dry mixture to the wet ingredients, folding in both types of chocolate.<\/li>
    7. Use a large cookie dough scoop to arrange dough on a parchment-paper-lined baking sheet. Freeze for 30 minutes.<\/li>
    8. Bake 5-6 cookies at a time for 12 minutes. (9-10 minutes for smaller cookies).<\/li>
    9. Optional: After baking, use a fork to press the edges of the cookie for crinkly, crispy edges.<\/li>
    10. Let cookies cool completely. Melt dark chocolate and crush candy canes. Dip each cookie in chocolate and top with crushed candy canes. Let chocolate set, then enjoy!<\/li><\/ol>\t<\/div>\n\t
      \n\t\t
        \n
      • Not gluten-free? No problem. Substitute all-purpose flour for gluten-free flour and oat flour.<\/li>\n
      • Store in the refrigerator or freezer to keep the chocolate from melting at room temperature.<\/li>\n<\/ul>\n\t<\/div>\n\t
        \n\t\t
        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Double Chocolate Chip Peppermint Cookies<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t
        • 1\/2 cup 1 stick of melted vegan butter<\/li>
        • 1\/2 cup brown sugar<\/li>
        • 1\/2 cup cane sugar<\/li>
        • 1 1\/2 tbsp flax meal + 3 tbsp water<\/li>
        • 3\/4 tsp peppermint extract<\/li>
        • 1\/2 tsp vanilla extract<\/li>
        • 1 cup all-purpose gluten-free flour<\/li>
        • 1\/3 cup oat flour<\/li>
        • 1\/4 cup unsweetened cocoa powder<\/li>
        • 1\/4 tsp salt<\/li>
        • 1\/4 tsp baking soda<\/li>
        • 3\/4 cup semi-sweet chocolate chips<\/li>
        • 3\/4 cup chopped peppermint dark chocolate bar<\/li>
        • 8 oz melted dark chocolate<\/li>
        • 1\/2 cup crushed candy canes<\/li><\/ul>\t<\/div>\n\t
          \n\t\t
          1. Preheat the oven to 375\u02daF.<\/li>
          2. Stir together flax meal and water, and let it sit to thicken for 15 minutes.<\/li>
          3. Melt vegan butter in a small saucepan over low heat on the stove. Add it to a stand mixer with both sugars and beat until it forms a thick paste.<\/li>
          4. In a separate bowl, whisk together gluten-free flour, oat flour, cocoa powder, baking soda, and salt.<\/li>
          5. Add the flax “egg,” peppermint extract, and vanilla extract to the butter mixture and mix until combined.<\/li>
          6. Gradually add the dry mixture to the wet ingredients, folding in both types of chocolate.<\/li>
          7. Use a large cookie dough scoop to arrange dough on a parchment-paper-lined baking sheet. Freeze for 30 minutes.<\/li>
          8. Bake 5-6 cookies at a time for 12 minutes. (9-10 minutes for smaller cookies).<\/li>
          9. Optional: After baking, use a fork to press the edges of the cookie for crinkly, crispy edges.<\/li>
          10. Let cookies cool completely. Melt dark chocolate and crush candy canes. Dip each cookie in chocolate and top with crushed candy canes. Let chocolate set, then enjoy!<\/li><\/ol>\t<\/div>\n\t
            \n\t\t
              \n
            • Not gluten-free? No problem. Substitute all-purpose flour for gluten-free flour and oat flour.<\/li>\n
            • Store in the refrigerator or freezer to keep the chocolate from melting at room temperature.<\/li>\n<\/ul>\n\t<\/div>\n\t
              \n\t\t
              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Get ready for the most festive holiday season with these delicious vegan double chocolate chip peppermint cookies! They’re minty, chocolatey, and incredibly rich. Plus, they are soft, chewy, and gluten-free \u2013 the perfect treat for everyone.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31454","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31454"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31454\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}