Chocolate Peppermint Cookies (Vegan & Gluten-Free)
These vegan and gluten-free Chocolate Peppermint Cookies are dipped in chocolate, and decorated to look like gingerbread men. Perfect for gifting or your holiday cookie tray!
I cannot get over how adorable these little gingerbread men cookies are!
Picture this: a crisp gluten-free chocolate cookie covered in rich vegan chocolate and infused with peppermint flavors.
If you’re a fan of the chocolate-peppermint combo, you’re going to love this recipe!
I was planning on making my vegan thin mint cookies for Christmas, but I wanted to make them a little more festive. So, I thought, why not cut them into gingerbread shapes instead of circles?
The result: a cute and festive holiday cookie with the flavors of peppermint chocolate. You can’t get more festive than that!
Made with simple ingredients, this recipe is completely vegan, gluten-free, and refined sugar-free.
These adorable gingerbread cookies are sure to be a hit at any Christmas party or even left out for Santa and his gingerbread helpers (that is, if you don’t want to keep them all to yourself… after all, sharing is caring!).
Why You’ll Love These Chocolate Peppermint Cookies
- Festive flavors. The delicious combination of chocolate and peppermint makes for the ultimate holiday cookie.
- Super cute for holiday parties. Perfect for your Christmas party or leaving out for Santa and his gingerbread helpers!
- Fun to decorate. Get creative with different designs or sprinkles!
- Kid-friendly. A fun recipe to make and enjoy with little ones.
- Made with better-for-you ingredients. This recipe is vegan, gluten-free, dairy-free, and refined sugar-free, making it a healthier holiday treat!
Ingredients Needed to Make Chocolate Peppermint Cookies
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour – make sure to use blanched almond flour.
- Cocoa Powder – adds chocolate flavor to the cookies.
- Cornstarch – provides structure to the cookies.
- Maple Syrup – the natural sweetener. Agave or honey can be substituted, but honey will make the cookies non-vegan.
- Coconut Oil – use refined coconut oil for a neutral flavor that doesn’t taste like coconut.
- Peppermint Extract – infuses the cookies with that classic peppermint flavor.
- Salt – just a pinch to enhance the flavors.
- Vegan Chocolate Chips – to melt and dip the gingerbread men in. Use your favorite vegan chocolate chips or dairy-free dark chocolate bar.
- Vegan White Chocolate – for decorating the gingerbread men.
How To Make Vegan Chocolate Peppermint Cookies
- Prepare the Dough. In a bowl, whisk together all the dry ingredients (almond flour, cocoa powder, cornstarch, and salt). Then, stir in the wet ingredients (maple syrup, melted coconut oil, and peppermint extract) until a dough forms.
- Chill the Dough. Shape the dough into a disc, wrap it in plastic wrap, and freeze for at least 30 minutes (or refrigerate for 1 hour). This will make it easier to handle when rolling out.
- Roll and Cut the Dough. Once chilled, roll the dough out between two pieces of parchment paper until 1/4 inch thick. Use a gingerbread man cookie cutter (or any shape you prefer) to cut out the cookies.
- Freeze the Cookies. Place the cut-out cookies on a parchment-lined tray and freeze while the oven preheats.
- Bake. Bake for 8-10 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Dip in Chocolate. Melt the vegan chocolate chips and coconut oil in the microwave, then stir in 2-3 drops of peppermint extract. Dip each cookie into the melted chocolate and place it back on the tray to set.
- Decorate the Gingerbread Men. Melt the vegan white chocolate. Add to a ziplock bag with the corner cut out or a piping bag and pipe on faces, buttons, or any other festive designs. Place back in the fridge or freezer for the white chocolate to set, then enjoy!
Tips for the Best Chocolate Peppermint Cookies
- Use parchment paper to roll out the dough. The dough is sticky, so using parchment paper helps roll it out without adding flour, which keeps the texture and integrity of the cookies intact.
- Freeze the rolled-out dough before cutting out gingerbread shapes. If the dough gets sticky while you’re rolling it out or cutting shapes, pop it in the freezer to firm up.
- Place the cookie sheet in the freezer while the oven heats up. This will help the gingerbread men keep their shape while baking.
Frequently Asked Questions
How should I store these chocolate peppermint cookies?
Store these cookies in an airtight container in the refrigerator for up to one week or in the freezer for up to three months. I love keeping them in the freezer (just like Thin Mints—if you know, you know). The peppermint flavor becomes even more intense and refreshing when the cookies are chilled.
Do I need to chill the dough before baking?
Yes, chilling the dough is essential since it helps the gingerbread shapes hold their form and prevents them from spreading while baking.
How do I keep the dough from sticking when rolling it out?
Roll the dough between two sheets of parchment paper. This prevents sticking and ensures you don’t need to add extra flour, which could alter the texture of the cookies.
Can I freeze the dough?
Yes! After cutting the dough into shapes, freeze the cutouts on a parchment-lined sheet until firm. Transfer to an airtight container or bag and place in the freezer. When you’re ready to bake, place the frozen dough on a baking sheet while the oven preheats, then bake as usual!
More Holiday Cookie Recipes
Find all my cookie recipes here and more vegan dessert recipes here.
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 Cookies (Vegan & Gluten-Free)
Ingredients
Cookies
- 1 ¼ cup almond flour
- ¼ cup cocoa powder
- 2 tbsp cornstarch
- pinch salt
- ¼ cup maple syrup
- 2 tbsp refined coconut oil, melted
- ¾ tsp peppermint extract
Chocolate coating
- 1 cup vegan chocolate chips
- 1 tbsp refined coconut oil
- 2-3 drops peppermint extract
- vegan white chocolate chips, for decorating
Instructions
- In a bowl, whisk together the almond flour, cocoa powder, cornstarch, and salt. Then, stir in the maple syrup, melted coconut oil, and peppermint extract until a dough forms.
- Shape the dough into a disc, wrap it in plastic wrap, and freeze for at least 30 minutes (or refrigerate for 1 hour). This will make it easier to handle when rolling out.
- Once chilled, roll the dough out between two pieces of parchment paper until 1/4 inch thick. Use a gingerbread man cookie cutter (or any shape you prefer) to cut out the cookies.
- Preheat the oven to 350F. Place the cut-out cookies on a parchment-lined baking sheet and place in the freezer while the oven preheats.
- Bake for 8-10 minutes. Once done baking, let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt the vegan chocolate chips and coconut oil in the microwave, then stir in 2-3 drops of peppermint extract. Dip each cookie into the melted chocolate and place it back on the tray to set.
- Melt the white chocolate and add to a ziplock bag with the corner cut out (or a piping bag) and pipe on faces, buttons, or any other festive designs. Place back in the fridge or freezer for the white chocolate to set, then enjoy!
