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Vegan White Chocolate Peppermint Cookies

These delightful vegan cookies combine the creamy sweetness of white chocolate with refreshing peppermint, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Sift for fluffier cookies.
  • 1/2 cup brown sugar Coconut sugar can be used for a richer taste.
  • 1/2 teaspoon baking soda Use fresh baking soda for best results.
  • 1/4 teaspoon salt Sea salt recommended.
Wet Ingredients
  • 1/2 cup coconut oil, melted Use organic oil for best flavor.
  • 1/4 cup maple syrup Use 100% pure maple syrup only.
  • 1 teaspoon vanilla extract Madagascar vanilla preferred.
Mix-Ins
  • 1/4 cup dairy-free white chocolate chips Enjoy Life or Trader Joe’s brands work well.
  • 1/4 cup crushed peppermint candies Organic options recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the melted coconut oil and brown sugar until smooth.
  3. Add the maple syrup and vanilla extract, mixing well until combined.
  4. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
  6. Fold in the dairy-free white chocolate chips and crushed peppermint candies.
  7. Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are slightly golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill your dough for 30 minutes for chewier cookies. Store in an airtight container for up to 4 days, or refrigerate for up to a week. Freeze for up to 2 months.