Vegan White Chocolate Peppermint Cookies (Gluten-Free, Allergy-Free)
The perfect holiday cookie recipe that tastes just like Christmas! These Vegan White Chocolate Peppermint Cookies are gluten-free, allergy-free, and full of dairy-free white chocolate chips and crushed peppermint candies! Easy and delicious, they're a fun addition to your seasonal cookie swap and dessert platters!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 Cups Gluten-Free Baking Flour
- 1/2 Tsp Baking Soda
- 1/2 Cup Brown Sugar Sweetener (or preferred light brown sugar)
- 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
- 1 Prepared Bob's Red Mill Egg Replacement
- 1/2 Stick (4 TB) Vegan/Soy-Free Butter (softened, cubed)
- 1 Cup Allergy-Free White Chocolate Chips
- 1/2 Cup Crushed Peppermint Candies
- 1/2 Tsp Pure Peppermint Extract
- 2 TB Unsweetened Non-Dairy Milk (if needed)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the flour, baking soda, and two sugars; mix together.
- Add the prepared egg replacement, peppermint extract, and softened cubed butter. Mix everything together and knead with your hands until combined.
- Now fold in the crushed peppermint candies pieces and white chocolate chips until distributed throughout the cookie dough.
- If the dough is too dry, add a tablespoon or two of the non-dairy milk.
- Chill the dough for about 30 minutes before baking if the dough is too warm.
- On a parchment paper or Silpat lined baking sheet, space out 10 (1.5 tablespoon sized) cookie mounds.
- Bake the cookies in the preheated oven for 10-12 minutes.
- Remove the cookies and let them cool completely on a wire rack before storing in an airtight container for up to 1 week at room temperature.
Nutrition
- Serving Size: 1 Cookie