Chocolate Peppermint Cookie Cups (Vegan & Gluten-Free)
These vegan and gluten-free Chocolate Peppermint Cookie Cups are a festive holiday dessert filled with rich chocolate ganache and sprinkled with crushed candy canes.
Chocolate and peppermint are the perfect holiday flavor combination. Anyone else agree?
With the holidays fast approaching, these Vegan Chocolate Peppermint Cookie Cups are the perfect festive treat to add to your seasonal baking list!
Featuring a rich chocolate cookie base, filled with a creamy chocolate ganache infused with peppermint extract, and topped with crushed candy canes for the perfect finish.
What’s even better? Not only are they vegan and gluten-free, but also refined sugar-free and oil-free, making them an allergen-friendly holiday dessert option.
Whether you’re looking for an easy vegan dessert recipe to make with family and friends, or need a show-stopping treat to bring to a holiday party, these Chocolate Peppermint Cookie Cups are sure to impress.
If you like the look of these chocolate peppermint cookie cups, you’ll definitely like my Hot Chocolate Cookie Cups!
Why You’ll Love These Chocolate Peppermint Cookie Cups
- Made with better-for-you ingredients – these cookie cups are completely dairy-free, gluten-free, egg-free, refined sugar-free, and oil-free.
- Kid-friendly and fun to make – a great baking activity for children, these Chocolate Peppermint Cookie Cups are easy to prepare and are a delicious treat the whole family will enjoy!
- Ideal for holiday gifting – these cookie cups make a thoughtful and festive gift for friends and family.
- Stunning presentation – perfect for the holidays. These will be a showstopper at any gathering!
Ingredients for Vegan Chocolate Peppermint Cookie Cups
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour – creates a soft, melt-in-your-mouth texture.
- Oat Flour – make your own oat flour by blending up rolled oats or quick oats. You can also buy oat flour at the store. If you’re gluten-free, make sure to use certified gluten-free oats.
- Cocoa Powder – adds rich chocolate flavor.
- Applesauce – an oil-free substitute to keep the cookie cups moist.
- Maple Syrup – adds natural sweetness.
- Vanilla Extract – enhances the chocolate flavor
- Salt – just a pinch to bring out all the flavors.
- Vegan Chocolate Chips – I always use the brand Hu Chocolate.
- Non-Dairy Milk – to make the chocolate ganache for the filling. Any non-dairy milk will work. I typically use soy milk.
- Peppermint Extract – to add peppermint flavor.
- Candy Canes – to crush and sprinkle on top.
How To Make Vegan Chocolate Peppermint Cookie Cups
- Preheat the oven to 350°F.
- Mix together the dry ingredients (almond flour, oat flour, cocoa powder, salt), then stir in wet ingredients (applesauce, maple syrup, vanilla extract) until a sticky dough forms.
- Shape and Bake. Press dough into silicone muffin molds or greased mini muffin pan, creating a cup shape. Bake 20-25 minutes, then cool completely.
- Fill and Serve. Melt vegan chocolate chips with non-dairy milk to make the ganache. Once melted, stir in the peppermint extract. Fill the cookie cups with the chocolate ganache, sprinkle with crushed candy canes, and enjoy!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Chocolate Peppermint Cookie Cups (vegan & gluten free)
Ingredients
- 1 cup almond flour
- 1/4 cup oat flour
- 1/4 cup cocoa powder
- 3 tablespoons unsweetened applesauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/4 cup non-dairy milk
- 1/2 teaspoon peppermint extract
- crushed candy canes, to garnish
Instructions
- Preheat the oven to 350°F.
- Add the almond flour, oat flour, cocoa powder and salt to a mixing bowl and whisk until combined.
- Add in the applesauce, maple syrup and vanilla extract. Mix with a spoon until combined and a slightly sticky dough forms.
- Add 2 tablespoons of the dough into silicone cupcake molds or a greased mini muffin pan and press it into the bottom of the pan. Then, use your fingers to press the dough up and along the sides of the pan to make a cup shape.
- Bake for 20-25 minutes. Remove from the oven and let cool in the mold. Once cooled, remove the cookie cups from the mold and place on a serving dish.
- Make the chocolate ganache by adding the vegan chocolate chips and non-dairy milk to a bowl. Melt in the microwave for 30-60 seconds. Add the peppermint extract and stir until combined.
- Evenly spoon the chocolate filling into cookie cups and top with crushed candy canes. The filling will set more as it cools.
Video
Notes
- Instead of maple syrup, feel free to use agave.
- Vegan chocolate chips - I always use Hu Chocolate – it’s made with clean, organic ingredients that are vegan, gluten free, and refined sugar free. Be sure to use my code BOOBOO for a discount.
- Non-dairy milk - I typically use soy milk, but any non-dairy milk will work.
