🎁 Triple Chocolate Peppermint Cookies (V + GF!)
If you’re the kind of person who lights up when chocolate and peppermint show up in the same dessert… these cookies are your love language.
These Triple Chocolate Peppermint Cookies are:
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Soft and chewy inside
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Ooey-gooey with chocolate
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Finished with a drizzle of melted chocolate and crunchy peppermint pieces
They’re vegan, gluten-free, and made with Meli’s Chocolate Chip Cookie Mix—so you get that homemade, from-scratch flavor without starting from zero. It’s the kind of cookie that makes your whole kitchen smell like the holidays. ✨
Why You’ll Love These Cookies 💕
These cookies are basically holiday joy in bite-sized form:
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Triple chocolate: cocoa powder in the dough, chocolate chips in the mix, plus melted chocolate on top.
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Peppermint crunch: crushed candy canes add that classic, cozy, wintry flavor.
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Vegan + gluten-free: perfect for sharing with friends and family who have dietary needs (without anyone feeling like they’re “missing out”).
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Made with Meli’s:
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Packed with protein and fiber
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Gluten-free
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No preservatives
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Ridiculously delicious
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You can use this one recipe for cookie exchanges, holiday dessert tables, or to leave out with a glass of milk on Christmas Eve. 🎅
Ingredients 📝
Cookie Dough
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1 Bob's Red Mill Egg Replacer
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1/4 cup nut butter
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4 tbsp vegan butter
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1/3 cup unsweetened applesauce
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1/2 tsp peppermint extract
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1/2 cup gluten-free 1-to-1 baking flour
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1/2 tsp baking powder
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1/4 cup cocoa powder
Toppings
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Vegan chocolate chips, melted
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Peppermint candy canes, crushed
Step-by-Step Instructions 👩🍳
1. Prep Your Pan & Oven
Preheat your oven to 350°F.
Line two baking sheets with parchment paper and set aside.
2. Make the Egg Replacer
In a large bowl, combine:
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1 tbsp egg replacer
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2 tbsp water
Mix well and let it sit for 1 minute to thicken. This is your “egg” for the cookies.
3. Mix the Wet Ingredients
To the same bowl, add:
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Nut butter
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Vegan butter
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Unsweetened applesauce
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Peppermint extract
Stir until everything is smooth and well combined.
4. Add the Dry Ingredients
Sift in:
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Gluten-free 1-to-1 baking flour
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Baking powder
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Cocoa powder
Mix until just combined, then add the Meli’s Chocolate Chip Cookie Mix and stir into a thick, rich cookie dough.
5. Chill the Dough ❄️
Place the bowl in the fridge and chill the dough for 30 minutes.
Baking Tip: Chilling the dough lets the fats firm up. This means your cookies spread more slowly in the oven, keeping them thick, chewy, and soft instead of turning into flat little pancakes. Totally worth the wait.
6. Roll & Bake
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Roll the dough into 1-tablespoon balls.
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Arrange them about 2 inches apart on your lined baking sheets.
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Bake for 7 minutes.
They’ll look slightly underbaked in the center—that’s perfect.
7. Cool & Decorate 🎨
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Let the cookies cool on the baking sheets for 5 minutes.
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Transfer them to a cooling rack.
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Drizzle with melted vegan chocolate.
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Sprinkle with crushed peppermint candy canes while the chocolate is still warm so it sticks.
Let the chocolate set… or don’t. Warm and melty is pretty magical too. 😏
Serving & Storage Ideas 🎄
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Holiday party plate: Pile these on a platter with a few extra candy canes for decoration.
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Giftable treats: Stack 3–4 cookies in a clear bag, tie with a ribbon, and you’ve got a sweet little homemade gift.
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Storage: Keep in an airtight container at room temp for 3–4 days… if they last that long.
Bake the Fun with Meli’s 🍪
These Triple Chocolate Peppermint Cookies are proof that gluten-free and vegan baking can still feel totally indulgent—and totally fun.
Ready to whip up a batch (or two)?
