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Peppermint Chocolate Chip Cookies

What you need: 

1/2 cup sugar
1/2 cup brown sugar
2/3 cup canola oil
1/4 cup applesauce (or 1 egg substitute)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups crushed peppermint candy (I use peppermint sticks)
1 1/2 cups vegan semi-sweet chocolate chips

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Mix sugar, brown sugar, oil, and egg replacer in a large bowl.
2. Mix flour, baking soda, and salt in another bowl. Add dry ingredients to wet. Add chocolate chips and crushed peppermint.
3. Drop on ungreased cookie sheet. Bake in the oven for about 8-10 minutes. Keep an eye on these because sometimes the peppermint will seep and burn on the pan.
I recommend not using any type of vegetable shortening for these cookies. They will turn out dull and flat.

Preparation Time: 
15 minutes, Cooking time: 8-10 minutes
Cooking Time: 
8-10 minutes
Recipe Category: 


First of all:

i am never going to make this recipe again. i ate nearly the whole batch by myself. i felt so guilty afterward, but oh man were these good. i used peppermint extract and it was great. i imagine the sticks give this great texture, though

I LOL every time I read this! "I am never going to make this recipe again." ;D I totally thought it was going to be a bad review, but no. :)

Okay, anyway... :D These cookies are amazing. A couple notes:
-As others have said, I found the batter a little dry, too, so I added a splash of soymilk (probably 1/8 c.) & it became perfectly creamy!
-I used 1.5 tsp. peppermint extract instead of the candy pieces. It was so good!
-I replaced half the oil with more applesauce, and the cookies are still really moist.

My batch turned out more like gorgeous little muffin tops, as opposed to flat, crisp cookies... I am guessing this is because of the extra applesauce. They're just perfect & so festive! :) I will definitely be making these again!


These were really yummy!  I doubled the applesauce so the dough would stick together better.  I also baked them for about 15 minutes.  One warning - get the cookies off the pan and onto a cooling rack pronto!  Otherwise the melted candy cane turns into super glue and they're almost impossible to remove intact.


I tried this recipe yesterday and I found that it was way too dry!!! I then added 1/3 cup of soy milk and that made it better and easier to handle and scoop.
Once I ate the cookie I really found it was too sweet, so WARNING maybe 1 cup or choc and peppermint would be enough. Next time i think I will only be putting 1/2 a cup of each


these are amazing cookies...I used mini candy canes; to smash them up I double-bagged them and then threw them against the floor; it worked well and it was a great stress reliever.  My non-veg roommates can't stop eating them, so I have a feeling that they'll all be gone within 24 of making them.  Also, I only used about 1/2 cup of crushed candy, I feel like more would have been totally overwhelming.  overall definitely one of the best cookie recipes ever!


Ultimately, the cookies came out pretty freakin' good. However, there were some snags on the road to cookie-bliss.

As other people have noted, the dough can be kind of crumbly and oily. I added an extra egg replacer and about 1/8 cup of water to help it stick together. I would definitely cut the amount of oil next time--the chocolate chips didn't want to stay in the dough, they just slid out! I had two trays of cookies, and while one was in the oven, the other was sitting out, and the balls of dough began to ooze oil. I ended up blotting it off.

I think next time I will probably use the recommended amount of applesauce instead of Ener-G for moisture, and reduce the oil to about half a cup and see how it goes.

Also, large puffy peppermints are extremely difficult to crush by hand. Definitely use a food processor, so that you don't end up like me:  beating a Ziploc of mints with a rolling pin on the cement driveway when your landlord drives up.


My sis and I made these together and we like them alot, but... the dough was too dry so we added a couple extra "eggs" (ground flax and water), there was too much oil so in the future I would def replace some with applesauce as other people have said they did (that'll teach me not to read the comments before I make something won't it?!) and we cut down quite a bit on the amount of chocolate and candy and our cookies were chock full as it was.  We also found that the peppermint candy in a few of the cookies melted into a gooey mess, but I think that was because the chunks were pretty big!  Oh, and we had to leave them in the oven for about 13 minutes to get them cooked.


i havent tried making these BUT i wanted to say that ive recently been making FRESH PEPPERMINT sugar cookies.  I add 3 Tbl finely minced mint leaves (NO stems) while i cream the butta and sugar and it smashes up the flavor.  It comes out much stronger thn i would expect and i suggest everyone try it.  its summertime and really easy to grow mint its weedy it doesnt need lots of light it grows well in containers.......


I made these last night, with only 1/2 cup of sugar and 1 cup of chips, as regular chocolate chip cookies because I don't have any peppermint candy, and they are great! I think I like them better than most of the other chocolate chip recipes here.  ;) However, I made a mistake- I only used 1/3 cup of oil, but then I noticed and added 1/3 cup rice milk to make up for it. They're still good though!




peppermint is really hard to crush up! the cookies did seem a bit crumbly as a dough but then cooked pretty well, peppermint got a bit melty. They are shaped more like blobs then cookies but they taste amazing, reminds me of xmas!



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