Eggless Mint Chocolate Cookies
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These soft and chewy Mint Chocolate Cookies are naturally eggless and offer delightful twist on the classic chocolate chip cookie. These easy cookies are infused with the natural flavor of peppermint, dark chocolate, include a dark chocolate peppermint truffle in the middle, and flaky sea salt on top!
If you’re looking for more mint chocolate recipes, be sure to check out some of my other favorites like my Thin Mint Biscotti, Homemade Thin Mints, or Mint Meltaways.
Table of Contents
Why You'll Love This Recipe
Soft & Chewy: These naturally Eggless Mint Chocolate Cookies are soft and chewy! I love creating eggless cookie recipes as they are always softer and chewier than recipes with eggs!
Make Them Vegan: You can easily make this recipe vegan by swapping out the butter for your favorite vegan butter. So, you can enjoy Mint Chocolate Cookies that are vegan with just one simple adjustment because the truffles and chocolate being used are already vegan!
Cool & Refreshing: These soft and chewy Mint Chocolate Cookies are cool and refreshing thanks to the peppermint extract. I also add dark chocolate and then top these with a Lake Champlain Vegan Peppermint Truffle!
Ingredients
Homemade Organic Dark Brown Sugar
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Lake Champlain Organic Dark Chocolate Bar
Lake Champlain Vegan Peppermint Truffles
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and peppermint extract. Mix on low until combined and there are no chunks of butter.
Add the milk, flour, baking soda, and sea salt in that orders. Mix on low until a stiff dough forms.
Add the chopped dark chocolate bar and mix to combine completely.
Step 3
Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Place a mint chocolate truffle in the center of each.
Step 4
Bake for 16 to 18 minutes or until lightly golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Baker's Tips
- Use soft butter, this is key for soft and chewy cookies. Even if you’re swapping vegan butter, it still needs to be softened.
- If you want to make Mint Chocolate Cookies that are vegan, just swap the butter for your favorite vegan butter. I like Miyoko’s best for soft and chewy cookies and it works great in this recipe!
- You can use any kind of milk you like, cow’s milk or coconut milk if you’re making these vegan.
- The flaky sea salt is optional, but if you know me, then you know I’m obsessed with sweet and salty cookies! And I love the combination of the mint, dark chocolate, and flaky sea salt!
FAQ's
Yes, you can easily make Mint Chocolate Cookies that are vegan by swapping out the butter for your favorite vegan butter! Try Miyoko’s for the best results. Also, be sure to use coconut milk in place of cow’s milk. The chocolate I use is already vegan!
If you don’t have the Lake Champlain Peppermint Truffles, then double the amount of dark chocolate that you add into the cookie and it will still be delicious!
No, this is totally optional. I am obsessed with sweet and salty cookies, so I like to put flaky sea salt on pretty much everything! But, if you prefer more classic soft and chewy Mint Chocolate Cookies, then just leave it off.
These cookies are soft and chewy, so be sure to store them in an airtight container so they stay fresh.
Craving More?
Eggless Mint Chocolate Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar
- 57 grams cane sugar
- 1 teaspoon peppermint extract
- ¼ cup coconut milk
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 Lake Champlain Dark Chocolate Bar
- 12 Lake Champlain Mint Truffle Squares
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and peppermint extract. Mix on low until combined and there are no chunks of butter.
- Add the milk, flour, baking soda, and sea salt in that order. Mix on low until a stiff dough forms.
- Add the chopped dark chocolate bar and mix to combine completely.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Place a mint chocolate truffle in the center of each.
- Bake for 16 to 18 minutes or until lightly golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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