Peppermint Hot Chocolate Sandwich Cookies (GF, Vegan)

By Ashley | Dessert

Jan 05

Let’s carry the flavors of the holidays into the New Year because a) COVID times and b) healthy chocolate peppermint cookies should be a year-long thing!

Made with unrefined ingredients, and plenty of chocolate, these brownie meets cookie meets hot cocoa treats are an indulgent homemade treat during the Christmas season and beyond!

I must say, staring out into the icy snow, there’s nothing better than a homemade Peppermint Hot Chocolate Sandwich Cookie + Mug of Hot Cocoa to keep me warm + cozy in the midst of winter! 😻

P.S. For less preparation time, feel free to bake them in bar form (I recommend at 4×6 pan), frost and slice!

Peppermint Hot Chocolate Sandwich Cookies (GF, Vegan)


1/2 c coconut sugar

3 tbsp melted vegan butter

1/4 c almond or cashew butter

1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)

1/2 c GF flour

2 tbsp Dutch cocoa

2 tbsp peppermint hot cocoa powder or additional Dutch cocoa

1/4 c oat flour

1/4 tsp baking soda

1/4 tsp baking powder

2 tbsp maple syrup

1 tbsp nut milk

Heaping tsp cinnamon 

1 tsp vanilla

1/4 tsp sea salt 

Cacao nibs and/or dark chocolate chips, for stirring in 


3 tbsp coconut butter

2 tbsp almond or coconut milk

3 tbsp vanilla non-dairy yogurt

Optional: 2-3 tsp monk fruit or a drop of stevia


For the cookies, combine the first 4 ingredients in a bowl and beat with an electric mixer until smooth.

Combine the remaining ingredients in a large bowl.

Stir the wet into the dry.

Add your chocolate!

Using a tablespoon, scoop into balls and flatten slightly.

Bake at 350 for 10-12 minutes or until the centers are puffy but not quite set.

Cool to room temperature.

Combine the frosting ingredients in a saucepan and melt over low heat until smooth and creamy.

Refrigerate frosting for 2-3 hours.

Spread the flat side of half the cookies with 1-2 tsp frosting then top with remaining cookies to create a sandwich. 


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