Vegan Mint Chocolate Chip Cookies
These green vegan mint chocolate chip cookies are packed full of dark chocolate chips and flavoured with peppermint extract. They’re super easy to make and perfect for beginner bakers!
After a long baking hiatus, I’m finally back with another cookie recipe! I actually made these in the summertime time but as I’ve been super busy growing my new business, I haven’t had a lot of time to post them until now.
These cookies are soft and chewy with crispy edges, and the bold green colour is perfect for Halloween parties. I hope you enjoy them!
Ingredients list
- Ground flax seeds: These will act as a binder in the cookies in place of eggs. When mixed with water, they become gloopy and gelatinous like eggs. Make sure to use ground flax seeds as they’ll absorb the water much better than whole ones.
- Vegan margarine: It’s important to use margarine and not vegan ‘butter’. Although they’re technically both margarine since they’re made with oils, the ‘butter’ will produce a drier cookie dough. I like to use Vitalite for all of my vegan cookie baking.
- Sugar: For the chewiest cookies with the BEST flavour, use a mixture of white and brown sugar. I recommend caster sugar and soft, light brown sugar.
- Peppermint extract: For the minty flavour. I added 1+1/2 teaspoons but you can start with 1 teaspoon and then taste the wet mixture to see if you’d like to add more.
- Green food colouring: Gel food colouring is the best type to use to get a vibrant colour without making the dough too wet. I used PME food paste.
- Self-raising flour: Using self-raising flour in your cookies will save the need to add baking powder separately.
- Dark chocolate chips: For that classic mint choc chip flavour, use dark chocolate chips rather than vegan ‘milk’ chocolate chips.
Equipment
- Baking tray: I’d recommend using two large trays unless you don’t mind baking half of the cookies at a time. The reason for this is that they spread out quite a lot in the oven and will stick together if you don’t leave enough space. I usually bake 4-5 cookies per tray.
- Baking paper: To stop the cookies from sticking to the tray.
- Mixing bowl: A large one. This recipe makes quite a lot of dough!
- Small bowl or mug: To make your flax ‘egg’ in.
- Utensils: You’ll need a wooden spoon for mixing and a teaspoon for measuring.
- Kitchen scale: I have included imperial measurements in the recipe card but I’d recommend using a food scale for best results. This is also handy for weighing your cookie dough to ensure it’s divided evenly.
How to make vegan mint chocolate chip cookies
Step 1: Preheat your oven to 180°C (or 160°C for fan ovens) and line two large trays with baking paper.
Step 2: Prepare your flax ‘egg’ by mixing 1 tablespoon of ground flax seeds with 1 tablespoon of cold water. It will become thick and sticky. This will really help to bind the rest of the ingredients together and prevent crumbly cookies.
Step 3: In a large bowl, mix 200g of dairy-free margarine with 150g of caster sugar and 100g of soft light brown sugar. Once it’s smooth and fluffy, stir in 1+1/2 teaspoons of peppermint extract.
Step 4: Stir in some green food colouring, starting with a small amount and adding more until you get your desired shade.
Step 5: Add 320g of self-raising flour to the bowl and mix well. When the mixture is starting to stick to itself, use your hands to press it into a ball of dough. Then press 100g of vegan dark chocolate chips in.
Step 6: Divide the cookie dough into 12 equal-sized pieces and roll each piece into a ball. Gently flatten the balls to around 1-inch thick. Place them onto your baking tray(s), leaving a few inches of space in between them to allow for spreading.
Step 7: Bake the cookies for around 12 minutes. They should be firm around the edges and look underbaked in the middle- they’ll continue to bake and firm up for a few minutes after you take them out of the oven.
Step 8: Leave the cookies on the tray until they’re completely cool then enjoy!
Top tips
- If the dough is too sticky, add more self-raising flour. If it’s too crumbly, add a splash of plant-based milk to help it come together.
- Start with a very small amount of green food colouring then add more if you want a stronger colour. It’s easy to add more but if you add too much at once, there’s no going back!
- You can omit the flax seeds if you need to but the cookies will be more fragile. I’d recommend refrigerating them on the tray after they cool down so they don’t break apart when you lift them.
- If you’re using a non-stick cookie tray, reduce the baking time by 2 minutes.
FAQs
Keep them in an airtight container at room temperature for up to 5 days.
Yes, these cookies can be frozen for up to 3 months. You can either wrap them tightly in clingfilm or you can put them into airtight containers, using baking paper to prevent them from sticking to one another as they freeze.
Not all colouring is vegan-friendly! I use PME food paste which is vegan but if you’re unsure about a certain brand, check out my post about food colouring.
More vegan cookie recipes:
- Matcha cookies
- Chocolate shortbread
- Air fryer cookies
- Hot chocolate cookies
- Salted chocolate chunk cookies
I hope you like these vegan mint chocolate chip cookies. If you make them at home, please leave a comment below to let me know how it goes. Happy baking!
Vegan Mint Chocolate Chip Cookies
Soft, chewy, vibrant vegan mint cookies with dark chocolate chips throughout.
Ingredients
- 1 Tablespoon Ground flax seeds
- 1 Tablespoon Cold water
- 200 g Dairy-free margarine use the soft spread rather than the block (¾ cup + 1 tablespoon)
- 150 g Caster sugar (¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1+½ Teaspoons Peppermint extract
- ¼ Teaspoon Green food colouring gel (add more if you want a more vibrant colour)
- 300 g Self-raising flour (2+⅜ cups)
- 180 g Vegan dark chocolate chips (1 cup)
Instructions
-
Preheat your oven to 180℃/350℉ (160℃/325℉ for fan/convection ovens).
-
Line a large baking tray or two with baking paper.
-
Mix the flax seeds and water together and leave it to sit at room temperature for a few minutes until thick and sticky. Set aside for now- this will be your flax 'egg'.
-
In a large bowl, mix together the margarine, caster sugar and brown sugar. Once smooth, add in your flax egg, peppermint extract and green food colouring. Mix well.
-
Now stir in all of the self-raising flour. When the mixture is starting to stick together, use your hands to press it into a ball of dough. If the dough is too wet, add more flour and if it's too dry, add a splash of plant-based milk.
-
Add the chocolate chips and gently knead them into the dough with your hands.
-
Divide the dough into 12 equal-sized pieces and roll into balls. Gently flatten them with your fingers until around 1 inch thick.
-
Place them on the tray, leaving a few inches of space in between to allow for spreading. I typically bake 4-5 per tray at one time.
-
Bake for around 12 minutes, or until the cookies become firm around the edges. They'll look a bit underdone when you take them out but will become firm and chewy once cooled.
-
Let the cookies cool completely before taking them off the tray then enjoy.
Recipe Notes
- Store in an airtight container for up to 5 days.
