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!
Servings: 20 cookie sandwiches
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
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
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