These vegan mint chocolate cookies are crunchy and filled with sweet peppermint buttercream. They are made with common pantry ingredients and taste like mint Oreos or Aussie Mint Slice cookies!
Ingredients you'll need
These vegan mint chocolate cookies are made with:
Notes about the ingredients
Vegan block butter for crunchy shortbread-like chocolate cookies. Alternatively, you may use chilled spreadable vegan butter (if you add more flour and use less milk) or softened coconut oil (if you add a generous pinch of salt).
Powdered sugar dissolves more easily than granulated sugar. If you're in a pinch, you may use granulated sugar or brown sugar.
These cookies are similar to shortbread and naturally don't need any eggs or flax eggs!
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Making the chocolate cookie dough
This is easy! Add all the ingredients (except the milk) to a bowl or food processor and mix until combined.
I recommend gradually adding dairy-free milk to the mixture. The amount you'll need will depend on your ingredients and how you measured them. The final mixture should have a soft and moist texture.
Cutting the cookies
If your home isn't too warm, you can immediately roll out the dough on a floured surface or parchment paper. Make sure you don't flour your surface because too much as it could make your cookies patchy in color! Alternatively, you can roll your cookie dough into balls and flatten each ball with your hands.
If your kitchen is extra warm, I recommend chilling the dough in the fridge until it is firm enough to work with. Place your dough ball in an airtight container or use an environmentally-friendly food wrap.
I rolled out my dough a little thinner than ¼ inch (6mm) and used a 2 ¼ inch (6 cm) round cookie cutter. I wanted my cookies to look like large Oreos so I made sure my dough wasn't too thick.
Baking tips
The chocolate cookies don't spread much in the oven so I was able to fit around 15 cookies on one baking tray.
To make soft cookies, I recommend baking them for around 10-12 minutes. For crunchy cookies, bake them for around 13-15 minutes.
For ease, the cookies can be cooled on their baking trays rather than on a cooling rack!
Tips for peppermint filling
The cream filling is a simple American-style buttercream that comes together in one bowl.
First, I recommend whipping the butter until it's light and fluffy. This aerates the buttercream and makes it easier to pipe with. Add the rest of the ingredients then taste and adjust.
The final buttercream needs to be soft enough to spread or pipe onto your cookies but not too runny that it'll melt away.
Finally, I recommend adding a little more peppermint extract than you think you need. The flavor is diluted by the chocolate cookies and fades when you store the cookies. It's better to add more mint extract when you can!
Customizing the mint chocolate cookies
To the peppermint filling, you can also add:
- Crushed candy canes
- Mini vegan chocolate chips
- Cocoa nibs
The cookies sandwiches can be:
- Half-dipped or fully-dipped in melted chocolate. Either dark or white chocolate will work!
- Rolled in crushed candy canes or festive sprinkles (these will attach to the sides of the filling, rather than the cookie)
Expert Tips
I haven't tested this recipe with a gluten-free flour blend. However, readers have successfully made similar recipes using 1:1 gluten-free flour by Bob Red Mills or King Arthur Baking.
In the cookies, you can use coconut sugar or a granulated sugar replacer instead of powdered sugar. Liquid sweeteners will make the dough too sticky. For the cream filling, you can use a mixture of coconut butter and maple syrup.
Alternatively, check out my almond flour shortbread recipe.
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Vegan Mint Chocolate Cookies
Ingredients
Chocolate cookies
- 2 cups (250g) all-purpose plain flour
- 1 cup (225g) vegan butter, room temperature (note 1)
- 1 ¼ cups (125g) powdered sugar / icing sugar
- ½ cup (50g) cocoa powder
- ¼ teaspoon baking soda
- 3 tablespoons (45g) dairy-free milk, chilled and as needed
Peppermint cream filling
- ½ cup (125g) vegan butter
- 2 cups (200g) powdered sugar / icing sugar
- Few drops of peppermint extract or oil, to taste
- 1 teaspoon vanilla extract, optional
- Green food coloring, to color
- 2 tablespoons (30g) dairy-free milk, as needed
Instructions
Make the chocolate cookies:
- Add all the cookie ingredients except the milk to a food processor or large mixing bowl. Mix the ingredients until just combined. Add the milk 1 tablespoon at a time and mix until the mixture comes together. If you pinch the dough between two fingers, it shouldn't crumble.
- Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
- Roll out the cookie dough on a lightly floured surface or a piece of parchment paper. The dough should be about ¼ inch (6 mm) thick. Use a 2 inch (6 cm) round or fluted cookie cutter to cut shapes out of the dough.
- Collect the excess dough, roll it out and repeat until you have no more dough.
- Place the cookies on your baking sheets with around 1 inch (2 cm) between each cookie. The cookies don't spread much in the oven.
- Bake the cookies for 10-12 minutes for soft cookies or 13-15 minutes for crunchy cookies. Allow the cookies to completely cool on the baking trays.
Make the mint cream filling:
- Add the butter to a medium bowl. Use an electric hand mixer to beat the butter until it's light and fluffy.
- Add the powdered sugar and beat the mixture on low until the sugar is incorporated. Increase your mixer's speed to high and beat until it's light and fluffy.
- Add the peppermint extract, vanilla extract (optional) and 1-2 drops of food coloring. Beat the mixture to combine. Taste test the buttercream. Adjust the taste and color as desired. For a thinner buttercream, add some milk and beat again.
- Pipe or spread the filling on the bottom sides of half the cookies. Use the other half to sandwich the filling.
Storing the cookies:
- Store the cookies in an airtight container at room temperature for 1-2 days, in the fridge for up to 1 week or in the freezer for up to 1 month.
Notes
- Alternatively, if you use spreadable vegan butter, I recommend omitting the milk. You may need to add more flour or milk to get the right consistency. Softened coconut oil will also work but I recommend adding a generous pinch of salt to mimic the buttery flavor.
Nutrition
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Anthea, this recipe is so amazing I can only conclude that you are a witch of the highest order. The icing is fantastic - tastes like a mint cornetto!! Thank you!