Vegan Christmas Cookies + Vegan Thin Mint Cookies

A stack of vegan chocolate mint cookies shows the top one with a bite taken out. There are more cookies in the background.

Vegan Christmas Cookies + Vegan Thin Mint Cookies

Enjoy all these delicious vegan Christmas cookies for the holidays, including spice cookies, sugar cookies, and more! As a bonus, these vegan thin mint cookies are delicious with a chocolate coating over mint-infused chocolate shortbread cookies.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Resting Time 30

Total Time 30

Servings cookies

Calories 83kcal

Author Marly McMillen

Equipment

Electric Mixer

Ingredients

Chocolate Shortbread Cookies

¾ cup vegan butter, softened
1 cup granulated sugar
3 tablespoons water
1 tablespoon cornstarch
1 tablespoon ground flaxseed
¼ teaspoon peppermint extract
2 cups all-purpose flour
¾ cup cocoa powder (natural or dutch-process)
1 teaspoon baking powder
¼ teaspoon salt

Chocolate Topping

1 ½ cup dairy-free chocolate chips
2 teaspoons coconut oil
¼ teaspoon peppermint extract

Cups - Metric

Instructions

For the Chocolate Shortbread Cookies:

In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the ground flax, cornstarch, and water. Beat again to combine. Set aside.
In a medium bowl, mix together the flour, cocoa powder, and salt. Stir until well combined. Add the flour mixture to the wet ingredients and stir until combined.
Create two large cookie dough balls and wrap each dough ball in plastic wrap. Refrigerate for at least an hour.
When you’re ready to make the cookies, begin by preheating your oven to 350°F/175°C. Line cookie sheets with parchment and/or silpat.
Grab one of the dough balls and roll it out until it’s about ⅛ to ¼ inch thickness. Do this on a lightly floured surface or roll the dough between two sheets of plastic wrap (for less mess).
Use a small round cookie cutter (or anything with a roughly 2-inch shape) and cut the rolled dough. Place cut dough cookies on the baking tray. These cookies don't spread much so you can place them fairly close together.
Bake cookies for 5 to 6 minutes. You can bake them longer if you want a crispier cookie. Once cookies are done, transfer to wire racks to cool completely.

For the Chocolate Topping:

Place chocolate and coconut oil in a microwave-safe bowl or saucepan. Heat in the microwave in 20-second increments, stirring in between, until the chocolate melts. Then stir in the peppermint extract.
Dip each cookie in melted chocolate and use a fork to remove them, gently tapping to remove any excess chocolate. Place it on a pan covered in waxed or parchment paper. Once the pan is filled, transfer it to the fridge so the chocolate will set. Optional: Add additional drizzles of chocolate after the first coat of chocolate has set.
Once the chocolate has completely set, store finished cookies in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.

Nutrition