Vegan Mint Chocolate Cookies

These Vegan Mint Chocolate Cookies are everything.

They’re soft and chewy in the middle, with melty chocolate chips and a cool hint of mint in every bite.

They come together fast, and you don’t need any fancy ingredients—just plant-based staples, a bowl, and your oven.

They’re perfect for when you want a dessert that feels a little special without being a big deal to make.

The mint flavor isn’t too strong—just enough to make the chocolate pop.

Whether it’s winter or summer, they somehow fit every vibe.

Why I Love This Recipe

This cookie was born during a random craving for something minty in the middle of summer. I was playing around with a basic chocolate chip cookie dough and decided to add a splash of peppermint extract—instant win. My friends devoured them, and now it’s one of those go-to recipes I make for bake sales, rainy afternoons, or when I just want that chocolate-mint fix.

No eggs, no dairy—totally plant-based
One bowl, no mixer needed
Perfectly chewy with a crispy edge
That hint of mint makes the chocolate even better
Everyone asks for the recipe (even non-vegans)

Servings: 12 large cookies
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Total Time: 25 minutes

What You’ll Need

1/2 cup coconut oil, solid (not melted)
3/4 cup brown sugar, packed
1/4 cup unsweetened plant milk (like almond or oat)
1 tsp peppermint extract
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan dark chocolate chips

Tools You’ll Need

Medium mixing bowl
Spatula or wooden spoon
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop (optional)
Wire cooling rack

Pro TipsSubstitutions and Variations

Coconut oil: Swap for vegan butter if you want a richer flavor.
Peppermint extract: Try spearmint or even leave it out for regular chocolate chip cookies.
Flour: You can use a 1:1 gluten-free flour blend.
Sugar: Coconut sugar works instead of brown sugar, just a bit less chewy.
Add-ins: Crushed candy canes or a dash of instant espresso powder for a mocha-mint vibe.

Make Ahead Tips

You can make the dough ahead of time and chill it in the fridge for up to 48 hours. Let it sit at room temp for 10–15 mins before scooping and baking.

Recipe + Instructions

Step 1: Mix Wet Ingredients

In a medium bowl, combine 1/2 cup solid coconut oil and 3/4 cup packed brown sugar. Mix with a spatula until smooth and creamy. Then add 1/4 cup plant milk, 1 tsp vanilla extract, and 1 tsp peppermint extract. Mix well.

Step 2: Add Dry Ingredients

Add 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt to the wet mixture. Stir until a dough forms—don’t overmix!

Step 3: Fold in Chocolate Chips

Gently fold in 1/2 cup vegan dark chocolate chips until evenly spread through the dough.

Step 4: Scoop and Bake

Line a baking sheet with parchment paper. Use a cookie scoop to portion the dough (about 2 tbsp each) onto the sheet, spaced apart. Bake at 350°F for 10–12 minutes.

Step 5: Cool

Let cookies sit on the baking sheet for 5 minutes, then move them to a cooling rack to finish setting.

Leftovers + Storage

Store leftover cookies in an airtight container at room temp for up to 4 days. To keep them extra soft, throw a slice of bread in the container (it keeps the moisture in). You can also freeze baked cookies for up to 2 months—just thaw for a few minutes or warm them in the microwave for 10 seconds.

Macros (Per Cookie – Estimated)

Calories: 190
Protein: 2g
Carbs: 24g
Fat: 10g
Sugar: 13g
Fiber: 1g

Why This Recipe Works (Quick Science)

Coconut oil: Keeps the cookies moist and chewy by trapping moisture.
Brown sugar: Adds deep caramel flavor and helps keep the soft texture.
Baking soda: Reacts with the sugar to create spread and rise.
Peppermint extract: Boosts flavor without changing the texture.
No eggs needed: The combo of plant milk and fat binds everything just right.

Common Mistakes

Using melted coconut oil – Makes cookies spread too much and go flat.
Too much peppermint – A little goes a long way.
Overbaking – They’ll look a little soft in the middle when done; that’s perfect!
Overmixing the dough – Can make the cookies tough. Stir until just combined.

What to Serve With

A cold glass of almond or oat milk
Hot peppermint tea or coffee
Crushed over vegan ice cream for a dessert mash-up
Drizzled with melted dark chocolate for a fancy vibe

FAQ

Can I double the recipe?
Yes! Just double everything and use two baking sheets.

Can I freeze the dough?
Yep. Scoop it into balls and freeze. Bake straight from frozen at 350°F for 13–14 minutes.

Can I make them gluten-free?
Use a 1:1 gluten-free baking blend and they’ll still come out chewy.

Do I have to use peppermint extract?
Nope! You can skip it and make classic vegan chocolate chip cookies.

Final Thoughts

These vegan mint chocolate cookies are the kind of treat you’ll want to make again and again. They’re easy, taste amazing, and feel like something special—even though they’re super simple. If you try them, leave a comment with how it went or any swaps you made. I’d love to hear how you made them your own!