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    Home » All Desserts » Cookies

    Published: Dec 22, 2020 · Modified: Apr 29, 2023 by Anthea

    Vegan Mint Chocolate Cookies

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    5 from 7 votes

    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!

    Tall stack of vegan mint chocolate cookies with pastel green cream filling.

    Ingredients you'll need

    These vegan mint chocolate cookies are made with:

    Flatlay of ingredients for mint cookies.

    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!

    The full list of ingredient 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.

    Two image collage of ingredients for cookies in food processor and final dough.

    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.

    Two image collage of flattened dough with hand cutting out cookies using a cookie cutter.

    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!

    Two image collage showing before and after cookies are baked on cookie sheet.

    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!

    Two image collage showing how to prepare the peppermint buttercream for cookies.

    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)
    • Used in a vegan oreo cake!
    Cake pan filled with rows of chocolate mint cookies.

    Expert Tips

    Can I make these vegan mint cookies gluten-free?

    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.

    Can I make these cookies sugar-free?

    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.

    Close up of two cookies. One cookie has bite taken out showing crunchy texture and smooth green mint cream filling.

    More vegan cookie recipes

    • Vegan Gluten-Free Triple Chocolate Cookies
    • Vegan Gingerbread Cookies
    • Almond Flour Shortbread Cookies (3 ingredients)
    • Vegan Christmas Cookies with Pistachio and Cranberries

    Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!

    Print Recipe
    5 from 7 votes

    Vegan Mint Chocolate Cookies

    Vegan mint chocolate cookies that are crunchy and filled with peppermint buttercream. They are made with common pantry ingredients and taste like mint Oreos or Aussie Mint Slice cookies!
    Prep Time30 minutes mins
    Cook Time15 minutes mins
    Total Time45 minutes mins
    Cuisine: American, Vegan
    Servings: 20 cookie sandwiches
    Author: Anthea

    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
    Prevent your screen from going dark

    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

    1. 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

    Serving: 1 cookie sandwich | Calories: 218kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Sodium: 133mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 668IU | Calcium: 10mg | Iron: 1mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Peta says

      June 24, 2023 at 8:41 am

      My first attempt at vegan biscuits. I weighed all ingredients from the scale in my food processor, not sure of it accuracy. The dough came together without the addition of the milk. I used Nuttalex Cook and Bake for the butter.
      Dough was very soft. I chilled for about 3 hours, eventhough my kitchen is a fridge. I was making dog shaped biscuits. The did lose their shape a bit. The dogs are on the plump side. Taste is good though.

      Reply
      • Anthea says

        June 24, 2023 at 11:55 am

        Hi Peta, thanks for your feedback. Yes, I find that spreadable vegan butter results in a softer cookie dough and you may need to add more flour, as stated in Note 1. Also, the scale on my own food processor is a little inaccurate so I wonder if that affected yours. Nevertheless, thank you for letting me know!

        Reply
    2. Vinutha rao says

      May 16, 2023 at 1:22 pm

      5 stars
      Looks so yumm. Won't the cookies become soft after the cream filling?

      Reply
      • Anthea says

        May 17, 2023 at 10:58 am

        Hi Vinutha, it depends on how long you bake the cookies for and how you store them. I recommend baking the cookies for the longer suggested time and storing them in an airtight container with some moisture absorbers.

        Reply
        • Vinutha Rao says

          October 29, 2023 at 9:28 pm

          5 stars
          Thank you👍

    3. Hazel says

      April 09, 2023 at 2:25 pm

      5 stars
      This is amazing, so yummy. I put in 2 tsp of peppermint, and 1 tsp of green colouring for the filling and it was delicious.

      Reply
    4. Priscilla says

      December 22, 2022 at 11:03 pm

      5 stars
      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!

      Reply

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