From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
In the bowl of your stand mixer, beat together vegan butter and sugar. Add brown sugar, egg replacer peppermint extract, and vanilla extract.
2
Add flour, cornstarch, baking powder, baking soda, and salt to stand mixer and mix until incorporated. Add dairy-free milk and mix until a dough is formed.
3
Cover bowl and refrigerate for at least 30 minutes. Once chilled, preheat oven to 350F.
4
Using a tablespoon, scoop out dough and roll into balls. Arrange on prepared baking sheet and gently press down. Sprinkle extra sugar on top, if desired.
5
Bake for about 10 minutes, or until slightly golden brown. Remove from oven and let rest for a few minutes. Transfer to cooling rack and let cool completely.
6
Once cooled, drizzle with melted vegan chocolate and top with crushed peppermints.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Thoroughly ❄️Refrigerate the dough for at least 2 hours before rolling and cutting to prevent spreading during baking and ensure crisp edges with a chewy center.
- Balance Your Egg Replacer 🥚Mix your prepared egg replacer with 1 tablespoon of dairy-free milk per egg to achieve the ideal binding consistency that mimics real eggs without creating a dense texture.
- Brown Your Dairy-Free Butter First 🧈Gently melt and lightly brown your dairy-free butter before creaming with sugar to deepen the cookie's flavor profile and add a subtle nutty richness that compensates for the missing eggs.
- Double Your Peppermint Extraction 🍫Use both peppermint extract in the dough and crushed peppermints as topping to layer the flavor, ensuring the peppermint taste isn't lost during baking in this dairy-free formula.
- Underbake Slightly for Chewiness 🍪Remove cookies from the oven when the edges are set but centers still appear slightly soft (about 1-2 minutes before they look fully done) as vegan cookies continue cooking on the hot pan.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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