Day Eight of 12 Days of Vegan Christmas Cookies!
Vegan peppermint bark cookies are my new favorite thing, that I didn’t know existed. I was chatting with Julie, my blog manager, about all the cookies I was making. When she asked if I had any peppermint cookies. And I was all “like, holy crap, how could I not have a peppermint cookie?” She asked if peppermint bark cookies were a thing, and I was all, “I don’t know, but we can make it so.” Then vegan peppermint bark cookies were born! I did find a similar recipe on the food network, but they were of course not plant-based. So, enjoy these vegan, easy, beautiful and delicious festive cookies.
What You Need For Minty, Chocolate Yumminess:
- Flour, Cocoa Powder, Baking Powder, Baking Soda: These make up the dry ingredients for the chocolate, crunchy cookie base.
- Vegan Butter: Every good cookie needs some good fat.
- Cane Sugar: Every good cookie needs that good sugar!
- Applesauce: My egg replacer of choice for this particular cookie.
- Vanilla: For that extra delicious chocolate cookie.
- Vegan White Chocolate: This makes the cookies look and taste like peppermint bark.
- Peppermint Extract: This is mixed with the white chocolate to create that perfect minty topping.
- Candy Canes or Peppermint Candy: Sprinkling these crushed candies on top are for flavor and they make these cookies look super festive.
These thin and lovely cookies are for all my crispy cookie fans out there! The cookie dough is rolled thing between two pieces of parchment paper. Baked until firm and crunchy. Once it cools, you can break it into irregular pieces just like peppermint bark. It works really well and breaks apart easily! It looks great in all your holiday cookie boxes.
Why Should You Make These Pepperminty Dream Cookies?
- Peppermint and chocolate are holiday essentials. I mean, they just really are.
- Beautiful and delicious!
- 12 easy-to-find ingredients.
- Everyone will love these cookies!
- Super simple and pretty darn easy to make.
Thin chocolate cookies topped with peppermint white chocolate.
- 1 Cup Vegan butter, room temperature(I used Country Crock Plant Butter)
- 1 3/4 Cup Organic cane sugar
- 1/4 Cup Applesauce
- 1 teaspoon Vanilla
- 1 3/4 Cup All purpose flour
- 1/2 Cup Cocoa powder
- 3/4 teaspoon Baking soda
- 1/4 teaspoon Baking powder
- 1/2 teaspoon Salt
- 16 Ounces Vegan white chocolate, I used King David Brand
- 1/2 teaspoon Peppermint extract, plus more to taste
- 4 Candy canes, crushed
In a large mixing bowl, add the vegan butter and cane sugar. Using a hand mixer or stand mixer, beat together until light, fluffy and fully combined.
Add the applesauce and vanilla. Continue to mix until fully combined. Set aside.
In a separate medium sized mixing bowl, sift the flour, cocoa powder, baking soda and baking powder. Stir in the salt.
Add the dry ingredients to the wet a little at a time, mixing after each addition. Until everything is fully combined. It may seem crumbly as you mix, but it will be perfect after everything comes together.
Cut two sheets of parchment paper to fit an 11x17 inch baking sheet. Then on a flat surface, put all of the cookie dough in the center of one piece of parchment paper.
Top the dough with the second piece of parchment paper and press to start flattening.
Using a rolling pin, roll the rolling pin over the top piece of parchment paper to roll all the dough out between the two pieces. You want to roll out evenly to match the size of the parchment paper. Then pick up the parchment and slide onto an 11x17 inch sheet pan. The cookie dough should fill the whole sheet pan now.
Leave the parchment on the bottom and top, and freeze for 20-30 minutes or until firm.
Preheat the oven to 350 degrees(F).
Peel the top layer of parchment paper off. Then bake for 20-25 minutes or until the top isn't shiny and it looks firm. The dough will most likely puff up, it will flatten as it cools.
Let the cookie base cool for a few minutes, then melt the white chocolate.
In a microwave safe bowl, melt the white chocolate in 30 second intervals. Stirring after each interval. Until the chocolate has melted, you should only need to do 2-3 intervals.
Add the peppermint extract to the white chocolate and whisk, add a little extra if you want it very pepperminty.
Pour the white chocolate over the cookie base and smooth out evenly. Sprinkle with crushed candy canes.
Let cool completely, then break into pieces. Keep in the fridge.