Vegan Peppermint Mocha Brownie Cookies

The holiday season calls for indulgent, festive treats, and my Vegan Peppermint Mocha Brownie Cookies are the ultimate way to satisfy your sweet tooth while staying plant-based. With a rich, fudgy texture, a hint of espresso, and the refreshing bite of peppermint, these cookies are a decadent combination of two classic holiday flavors—peppermint and mocha. Whether you’re baking for a holiday party, a cozy night in, or as a gift for friends and family, these cookies are sure to become a seasonal favorite.

The best part of this recipe is that it uses a boxed brownie mix (most are vegan friendly) and is a riff on my popular better boxed brownies recipe. I like using a shortcut here and there when it comes to baking (especially around the holidays when it can get busy for many of us), and there is no shame in making brownie cookies from a box especially when they’re super chewy and studded with extra chocolate chips. If you’re a peppermint mocha fan these might just become your new favorite cookie.

Why you’ll love these cookies:

• Vegan and Dairy-Free: No need to worry about eggs or dairy—this recipe uses plant-based substitutes that create a soft, chewy texture just like a traditional brownie cookie.
• Peppermint and Mocha Magic: The perfect balance of refreshing peppermint and deep, rich coffee and chocolate flavors are ideal for the winter months, making each bite feel like a cozy treat.
• Easy to Make: With simple ingredients (it starts with a boxed brownie mix!) and just a few steps, these cookies come together quickly, leaving you more time to relax and enjoy the holiday festivities.

Ingredients you’ll need:

• A boxed brownie mix: the base is a standard boxed brownie mix. I usually use Duncan Hines brand but have tried many brands testing my better boxed brownie recipe and most worked great. Store brands like Aldi worked really well, just check the ingredients for any dairy or possible animal derived ingredients.
• Flour: A bit of extra all-purpose flour is needed and works perfectly in these cookies, providing some additional structure without sacrificing that chewy, fudgy brownie texture.
• Instant Espresso Powder: This is the secret ingredient for that signature mocha flavor. It intensifies the chocolate while adding a subtle coffee kick. I got a jar at Walmart for under $5 and it lasts for years kept in the freezer.
• Baking Powder: Just a little is needed and ensures the cookies rise slightly, giving them a tender crumb.
• Vegan Butter: You can substitute with coconut oil or any plant-based butter you prefer but I prefer the stick variety here as it’s denser. It helps keep the cookies moist and gives them that buttery richness. You only need a quarter cup and we’re melting it first. I find the microwave does a good job quickly just heat it in 10 second intervals just until it’s mostly melted then stir until completely melted.
• Flax Egg: For a vegan twist on traditional eggs, a flax egg (made by mixing ground flaxseed with water) binds the dough together.
• Peppermint Extract: A little goes a long way to infuse the cookies with a cool, minty flavor.
• Vegan Chocolate Chips: Adding chocolate chips brings that extra chocolatey goodness and a melty texture to each bite.

Tips for success:

• Adjust the Peppermint Flavor: If you prefer a stronger peppermint kick, feel free to add a little peppermint extract to the dough but be careful as too much can make it taste medicinal. I would start with an extra 1/4 teaspoon up to 1/2 extra but that’s probably it.
• Use Good Quality Vegan Chocolate: The quality of your chocolate chips can really elevate the cookies. Look for a high-quality, darker bittersweet variety for the best taste.
• Don’t over-bake! These cookies are best a little under-baked in my opinion so nine minutes in my convection oven was perfect for me but might vary quite a bit for you so I always suggest baking one cookie first to see how long it might take then adjusting from there. You may find in your oven that it takes a bit longer or a little less. You want to keep them chewy and a little gooey on the inside.

The combination of rich chocolate, aromatic espresso, and refreshing peppermint makes these Vegan Peppermint Mocha Brownie Cookies a holiday treat that feels both indulgent and festive. Whether you’re baking for your family or sharing with friends, these cookies are sure to be a hit. Plus, they’re completely vegan, so mostly everyone can enjoy them. So, get into the holiday spirit and treat yourself (and others) to these decadent, plant-based cookies. They’re great for a cookie swap, gifting or part of your holiday cookie trays. Happy Baking!

Vegan Peppermint Mocha Brownie Cookies

Recipe by Kreg

4.8 from 6 votes

Difficulty: Easy

Servings

18

servings

Prep time

15

minutes

Cooking time

9

minutes

Make delicious vegan peppermint mocha brownie cookies starting with a boxed mix!

Ingredients

• 1 box brownie mix 16-18 oz that are vegan by ingredients

• 1/2 cup all-purpose flour

• 1/4 teaspoon baking powder

• 1 tablespoon cornstarch

• 1 tablespoon espresso powder

• 1/4 cup vegan butter, melted

• 1/4 cup nut or seed butter (see notes)

• 1 teaspoon peppermint extract

• 3 tablespoons finely ground flax meal mixed into 1/4 cup plus 2 tablespoons room temperature water

• 1 cup bittersweet or semisweet vegan chocolate chips

• granulated sugar to roll the cookies into

Directions

• Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
• Whisk the flax meal into the water and set aside to thicken for a few minutes.
• Open the brownie mix and empty into a large bowl or the bowl of a stand mixer then add the rest of the dry ingredients (flour, baking powder, cornstarch and espresso powder) and whisk or mix to combine. Add the flax egg, melted vegan butter, nut butter and peppermint extract and beat for about 50 strokes by hand until or a few minutes using a hand or stand mixer until completely blended (dough will be thick) scraping down the sides of the bowl a few times during mixing. Add the chocolate chips and mix to combine.
• Using a small ice cream scoop with a trigger release or large tablespoon, form into dough balls then roll by hand until round then roll in the granulated sugar until coated then place on the parchment lined baking pan. Using a glass with a flat bottom, press the dough down slightly to flatten then bake for 9-11 minutes but be careful not to over-bake. You want them to be chewy and soft on the inside but done on the outside. All ovens vary and 9 minutes was perfect in my convection oven but could take longer in yours. You can always test a few cookies out first to get the timing right before baking a whole sheet.
• Cool for just a few minutes then remove them from the baking pan (as cookies will continue to cook on an hot pan) onto a wire rack to cool completely then enjoy! Cookies can be kept in an airtight container at room temperature or kept chilled in the fridge. These also freeze well. Cookies can also be made on-demand from chilled dough. The dough can be kept for a week or more in the fridge before baking.

Recipe Video

Notes

• Use a drippy nut or seed butter by the hard section at the bottom of the jar. I prefer almond as it has a clean flavor but if allergic, sunflower seed or cashew butter should work as well. Its needs to be room temperature and a smooth butter and the looser kind is best according to my tests.
  
• Use a good dense vegan stick or block style butter. Tub butters have more water but if it’s all you have it will work as well. I have not tested coconut oil and plain oil might work as well but vegan butter worked the best in my tests.
  
• Espresso powder is best but instant coffee should work as well. You can find it at a lot of grocery stores and online.
• I prefer bittersweet chocolate chips but semisweet will work fine as well.
• Peppermint extract is potent so I found one teaspoon to be perfect to me, but if you want a stronger peppermint flavor, add 1/4 of a teaspoon at a time as it can be easy to over-do it resulting in a medicinal taste.

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