1 Bowl Vegan White Chocolate Peppermint Cookies

Posted by Gabrielle in 1 Bowl Concepts, Chocolate, Christmas, Cooking, Desserts | 0 comments

We’re going thru the list of Christmas staples and I knew we had to do a peppermint cookie! While I find it’s one of those concepts you either love or hate, I love anything with white chocolate and love to mix it up when it comes to sweets! So when it’s Christmas, I absolutely reach for a fun cookie, like these new vegan White Chocolate Peppermint Cookies! 

Just like eggnog, many are not into peppermint and sweets, but I’m telling you.. From someone who isn’t into mint either, I promise you, you’re still going to love these!

What’s great about this recipe? Everything! It’s quick, easy, ingredients are accessible (Amazon for chocolate), you don’t even need a flax egg, requires no beating of butter and sugar, packed with white chocolate, notes of mint, chunks of peppermints candy, can easily be made in bulk, and perfect for the holiday season!

If you’re all about peppermint or just effortless vegan sweets, you have to try these new 1 Bowl vegan White Chocolate Peppermint Cookies!

Why this recipe is great: 

Quick

Easy 

Buttery soft

Affordable

Requires no beating of butter and sugar

Requires not even a flax egg

Minty

Buttery soft

Vegan White Chocolate Peppermint Cookies

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• Author: Gabrielle

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Ingredients

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• 1/2 cup white sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon salt
• 1/2 cup refined coconut oil, melted
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 tsp peppermint extract
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 2/3 cup vegan white chocolate chips
• 1/2 cup chopped peppermints

 

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Instructions

 

1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
2. Whisk in non-dairy milk, peppermint, and vanilla, until all sugar has dissolved and the batter is smooth.
3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
4. Fold in the white chocolate chips and peppermint evenly.
5. Cover and chill the dough in the fridge for a minimum of 45 minutes to 1hr. The longer the better!
6. Preheat oven to 350°F (180°C).
7. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling rack to fully cool.