Vegan Peppermint Bark Cookies

Here are my vegan peppermint bark cookies, with a soft chocolate base made from almond meal and cocoa powder, topped with melted white chocolate and crushed candy canes for that classic peppermint bark taste.

These cookies are perfect for the holidays when you want something festive but also vegan-friendly. I love making a big batch because they disappear so fast, and honestly, the combination of chocolate and peppermint never gets old.

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What Kind of Vegan Butter Should I Use?

For these cookies, you can use any vegan butter brand you like, though stick-style vegan butter tends to work better than the spreadable tub varieties since it has a firmer consistency. Popular options like Earth Balance, Miyoko’s, or Country Crock Plant Butter all work great and will give you that rich, buttery flavor. If you’re not strictly vegan, regular dairy butter works just as well and can be swapped in at a 1:1 ratio. Just make sure your butter is softened to room temperature before you start mixing, as this helps it cream properly with the sugar and creates a better cookie texture.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground flaxseed: If you don’t have flaxseed, you can use a chia egg instead (1 1/2 tbsp chia seeds mixed with 2 tbsp water). Let it sit for 5 minutes until it gets gel-like. You could also try 3 tablespoons of applesauce as an egg replacer.
• Almond butter: Any nut or seed butter works here – try peanut butter, cashew butter, or sunflower seed butter if you have a nut allergy. They’ll all give you that creamy texture you need.
• Almond meal/flour: You can replace this with regular plain flour or oat flour if almonds aren’t your thing. Just know that the texture will be slightly different – a bit less rich and nutty.
• Coconut sugar: Regular granulated sugar or brown sugar both work fine here. Brown sugar will give you a chewier cookie, while white sugar makes them a bit crispier.
• White chocolate: Make sure to use vegan white chocolate if you’re keeping this recipe plant-based. Brands like Enjoy Life or Hu Kitchen make good dairy-free options. Regular white chocolate works if you’re not strictly vegan.
• Candy canes: You can swap these with peppermint candies or even add a few drops of peppermint extract to the dough instead, though you’ll miss out on that fun crunch on top.

Watch Out for These Mistakes While Baking

The biggest mistake with these cookies is not letting your flax egg sit for the full 5 minutes to thicken properly – if you skip this step, your cookies won’t hold together and will spread too much in the oven.

Another common error is overmixing the dough once you add the dry ingredients, which can make your cookies tough instead of tender, so mix just until everything is combined.

When melting the white chocolate for topping, use low heat or short microwave bursts (15-20 seconds at a time), because white chocolate burns easily and can turn grainy if overheated.

Finally, make sure to crush your candy canes into small, even pieces and sprinkle them on the melted chocolate immediately – if you wait too long, the chocolate will start to set and the peppermint won’t stick.

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What to Serve With Vegan Peppermint Bark Cookies?

These cookies are perfect for a holiday cookie platter alongside other festive treats like gingerbread cookies, sugar cookies, or chocolate chip cookies. They pair really well with a mug of hot chocolate or peppermint tea, especially on a cold winter evening. If you’re putting together a dessert spread, try serving them with vanilla ice cream or coconut milk ice cream for a fun peppermint sundae situation. You could also crumble them over brownies or use them as a topping for your favorite dairy-free milkshake.

Storage Instructions

Store: These peppermint bark cookies keep really well in an airtight container at room temperature for up to 5 days. Just make sure the white chocolate topping has fully set before stacking them, or use parchment paper between layers to keep them from sticking together.

Freeze: You can freeze these cookies for up to 3 months, which is great if you want to bake ahead for the holidays. Layer them between parchment paper in a freezer-safe container. The candy cane pieces might soften slightly when thawed, but they’ll still taste amazing.

Serve: These cookies are best enjoyed at room temperature straight from the container. If you’ve frozen them, just let them thaw on the counter for about 30 minutes before serving. The peppermint flavor actually gets better after a day or two as it settles into the cookie!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3050
• Protein: 30-38 g
• Fat: 175-195 g
• Carbohydrates: 320-350 g

Ingredients

For the cookies:

• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/4 cup cocoa powder (unsweetened for rich chocolate flavor)
• 3/4 cup coconut sugar
• 2 tbsp almond butter (creamy preferred for smoother dough)
• 1/2 cup vegan butter (softened to room temperature)
• 2 tbsp cornstarch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 cup almond meal
• 1.5 tbsp ground flaxseed (mixed with boiling water as an egg replacer)
• pinch salt
• 2 tbsp boiling water

For the chocolate coating:

• 8 oz vegan white chocolate chips (dairy-free, melts smoothly)
• 3 candy canes (crushed into 1/4-inch pieces for peppermint flavor)

Step 1: Prepare the Flax Egg and Preheat

• 1.5 tbsp ground flaxseed
• 2 tbsp boiling water

Mix the ground flaxseed with boiling water in a small bowl and set aside for at least 5 minutes to thicken—this creates the binding agent that replaces the egg.

While it sits, preheat your oven to 180°C (355°F) and line 4 baking sheets with parchment paper.

This timing allows the flax mixture to fully gel while your oven reaches temperature.

Step 2: Create the Wet Ingredient Base

• 1/2 cup vegan butter
• 3/4 cup coconut sugar
• flax egg from Step 1
• 2 tbsp almond butter
• 1 tsp vanilla extract

In a large mixing bowl, cream together the softened vegan butter and coconut sugar until the mixture becomes light and fluffy, about 2-3 minutes of mixing.

Add the prepared flax egg from Step 1, almond butter, and vanilla extract, mixing until everything is fully combined and smooth.

I find that creamy almond butter really helps achieve a silky dough texture without lumps.

Step 3: Mix Dry Ingredients

• 1 cup almond meal
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• pinch salt

In a separate bowl, whisk together the almond meal, all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt.

Whisking the dry ingredients together ensures even distribution of the leavening agents and cocoa, which prevents lumpy spots in your cookies.

Step 4: Combine Wet and Dry Ingredients

• wet ingredient base from Step 2
• dry ingredient mixture from Step 3

Add the dry ingredient mixture from Step 3 to the wet ingredient base from Step 2, folding and mixing until just combined into a cohesive dough.

Don’t overmix at this stage—just combine until no streaks of dry ingredients remain.

The dough will be slightly dense but should hold together well.

Step 5: Shape and Bake Cookies

• cookie dough from Step 4

Roll the dough into balls about 1-inch in diameter, then place them on your prepared baking sheets spacing them about 1 1/2 inches apart.

Gently flatten each ball slightly with your palm or the bottom of a glass—they should be about 1/4-inch thick.

Bake for 7-8 minutes until the edges are set but the centers still have a slight give; the cookies will firm up as they cool.

I like to bake just until the cookies look barely done since these are meant to be soft and chewy.

Step 6: Cool Cookies Completely

Allow the cookies to cool on the baking sheets for at least 10-15 minutes before attempting to move them.

This cooling time allows them to firm up enough to handle without breaking, and it ensures they’ll have the right texture when you dip them in chocolate.

Step 7: Coat with White Chocolate and Peppermint

• 8 oz vegan white chocolate chips
• 3 candy canes
• cooled cookies from Step 6

Melt the vegan white chocolate chips using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth and pourable.

Once melted, dip the top of each cooled cookie into the chocolate, allowing any excess to drip off, then place it back on the baking sheet.

Immediately sprinkle the crushed candy canes over the chocolate coating while it’s still wet so they adhere properly.

Repeat with all cookies, then let the chocolate set at room temperature or refrigerate for 15-20 minutes until the coating is completely firm.

Vegan Peppermint Bark Cookies

Delicious Vegan Peppermint Bark Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 2950 kcal

Ingredients

  

For the cookies:

• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/4 cup cocoa powder (unsweetened for rich chocolate flavor)
• 3/4 cup coconut sugar
• 2 tbsp almond butter (creamy preferred for smoother dough)
• 1/2 cup vegan butter (softened to room temperature)
• 2 tbsp cornstarch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 cup almond meal
• 1.5 tbsp ground flaxseed (mixed with boiling water as an egg replacer)
• pinch salt
• 2 tbsp boiling water

For the chocolate coating:

• 8 oz vegan white chocolate chips (dairy-free, melts smoothly)
• 3 candy canes (crushed into 1/4-inch pieces for peppermint flavor)

Instructions

 

• Mix the ground flaxseed with boiling water in a small bowl and set aside for at least 5 minutes to thicken—this creates the binding agent that replaces the egg. While it sits, preheat your oven to 180°C (355°F) and line 4 baking sheets with parchment paper. This timing allows the flax mixture to fully gel while your oven reaches temperature.
• In a large mixing bowl, cream together the softened vegan butter and coconut sugar until the mixture becomes light and fluffy, about 2-3 minutes of mixing. Add the prepared flax egg from Step 1, almond butter, and vanilla extract, mixing until everything is fully combined and smooth. I find that creamy almond butter really helps achieve a silky dough texture without lumps.
• In a separate bowl, whisk together the almond meal, all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt. Whisking the dry ingredients together ensures even distribution of the leavening agents and cocoa, which prevents lumpy spots in your cookies.
• Add the dry ingredient mixture from Step 3 to the wet ingredient base from Step 2, folding and mixing until just combined into a cohesive dough. Don't overmix at this stage—just combine until no streaks of dry ingredients remain. The dough will be slightly dense but should hold together well.
• Roll the dough into balls about 1-inch in diameter, then place them on your prepared baking sheets spacing them about 1 1/2 inches apart. Gently flatten each ball slightly with your palm or the bottom of a glass—they should be about 1/4-inch thick. Bake for 7-8 minutes until the edges are set but the centers still have a slight give; the cookies will firm up as they cool. I like to bake just until the cookies look barely done since these are meant to be soft and chewy.
• Allow the cookies to cool on the baking sheets for at least 10-15 minutes before attempting to move them. This cooling time allows them to firm up enough to handle without breaking, and it ensures they'll have the right texture when you dip them in chocolate.
• Melt the vegan white chocolate chips using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth and pourable. Once melted, dip the top of each cooled cookie into the chocolate, allowing any excess to drip off, then place it back on the baking sheet. Immediately sprinkle the crushed candy canes over the chocolate coating while it's still wet so they adhere properly. Repeat with all cookies, then let the chocolate set at room temperature or refrigerate for 15-20 minutes until the coating is completely firm.