Easy Vegan Peppermint Mocha Cookies

Making the Dough

In a medium-sized bowl, cream the vegan butter, white sugar, and brown sugar together until the mixture is lighter in color.

Add in the flax egg, vanilla extract, and instant espresso. Add in the cocoa powder and mix to combine.

Add the flour, baking powder, baking soda, and salt on top of the wet ingredients. Sift the dry ingredients together with a fork and then fold them into the wet ingredients. The mixture should form a sticky dough.

Fold in the crushed candy canes.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. This will help keep the cookies from spreading too much when baked and make the dough easier to work with.

Baking the Cookies

Preheat the oven to 350 degrees F.

After chilling the dough, fold in the chopped mini vegan marshmallows if using.

Using a cookie scoop, roll 1 tbsp of dough at a time into a ball. Place on a nonstick or greased cookie sheet about 2 inches apart from each other.

Bake the cookies for 10-12 minutes. (I baked mine for 11 minutes)

Once removed from the oven, let the cookies cool on the baking sheet for 4-5 minutes. Then transfer them to a wire cooling rack.

Decorating

To decorate the cookies, melt the vegan white chocolate and coconut oil together in a small bowl in the microwave. Microwave the chocolate for 2 minutes, stopping every 30 seconds to stir.

Drizzle the chocolate on top of the cookies. Immediately top with crushed candy canes while the chocolate is still wet. Let the chocolate cool & set, and enjoy!