This vegan mint chocolate chip cookie recipe is easy to make, has a nice mint flavor that goes so well with the chocolate chips, and it’s perfect for St. Patrick’s Day, Christmas, Easter, or whenever you want a chocolate mint cookie. If you’re really crushing on mint, serve it with our vegan shamrock shake for a mega sugar rush.
Published March 3, 2014 and updated February 23, 2021.
More vegan cookie recipes you’ll love
Chocolate Dipped Vegan Ginger Cookies
Soft Gluten-Free & Vegan Oatmeal Raisin Cookies
Frosted Apple Cinnamon Oat Cookies
Vegan Dark Chocolate Chip Cookies
Are vegan cookies healthier?
In our opinion, they are, because they’re cholesterol free.
Most vegan butter doesn’t have cholesterol, has a lot less saturated fat, and is free from trans-fat. The same can’t be said for dairy butter.
Full disclosure: these cookies are made with refined sugar and all-purpose flour, so they’re not a health food.
They’re a delicious, chewy sweet treat that will make you smile and have to check your will power, so you don’t eat more than two at a time.
How to make them
These cookies are almost as easy to make as they are to eat! The ingredients are simple, easy to find, and come together quite beautifully!
Preheat your oven to 375°F (190°C).
Make sure the oven if fully preheated before adding your cookies or they won't bake evenly.
Combine the flour, baking soda and salt in a separate bowl and whisk until they're combined.
Place the softened vegan butter into your mixer along with the sugar.
Mix these until they’re well incorporated and fluffy!
Once they’re incorporated, add the vanilla, vegan egg, and mint extract.
The butter and sugar should look like this.
Stir the dry mixture to the wet ingredients, until just combined.
Stir the flour into the butter mixture until it looks like this.
Stir in the chocolate chips until they're evenly incorporated into the dough, then use a spoon to scoop the batter on the baking sheet.
We like big cookies, so we use an ice cream scoop.
Bake the cookies for approximately 12 to 14 minutes. The time will depend on the size of the cookies and how your oven is calibrated.
Let them cool for 5 minutes on the cookie sheet and them transfer to a wire cookie rack to cool completely.
If you want to make them extra delicious and pretty, dip them in melted chocolate.
We use Enjoy Life chocolate chips in the cookies and then we melt the chips in a bowl, so we can dip half of the cookie in the chocolate.
- Use mint, not peppermint extract for this recipe. They're very different flavors.
- The butter should be brought to room temperature for best results.
- Be sure to fully preheat the oven before baking so the cookies bake evenly.
- Don't overwork the cookie dough when stirring in the flour, or the cookies will be tough.
- Add green food coloring to make them festive.
- Depending on the size of cookie you're baking, the bake time will vary, so check them frequently after 10 minutes.
- Cool for 5 minutes on the baking sheet before transferring to a cooling rack to prevent breaking.
How to store
Store these in an airtight container on the counter for up to 5 days.
If you dip them in chocolate, store in the refrigerator so the chocolate doesn't melt.
Freeze in a freezer safe container for up to 3 months.
You can also freeze the cookie dough to bake later.
Make cookie dough balls and freeze them in an airtight container for up to 3 months.
Bake them as instructed in the recipe card.
Make our vegan mint chocolate chip cookie recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Mint Chocolate Chip Cookies
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoon vegan butter, softened See Note
- ¾ cup dark brown sugar
- ¾ cup granulated cane sugar
- 2 egg equivalent egg replacer See Note
- 1 tablespoon vanilla extract
- 1 ¼ teaspoon mint extract See Note
- 2 tablespoon green food dye Optional
- 9 ounce vegan chocolate chips See Note
For the Melted Chocolate
- 1 ½ cup vegan chocolate chips
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk the 2 ¼ cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt until combined.
- Place the 8 tablespoon softened vegan butter and the ¾ cup brown sugar and ¾ cup granulated sugar in the mixer and beat until the mixture is fluffy. Add the 2 egg equivalent vegan egg, 1 tablespoon vanilla, and 1 ¼ teaspoon mint extract, and beat until incorporated. If you're adding green food dye, add it with the extracts.
- Stir the flour mixture into the butter mixture until just combined.
- Stir in the 9 oz of chocolate chips until evenly combined.
- Use a spoon or an ice cream scoop (this depends on how large you want the cookies to be) and scoop the dough out and place 2 inches apart on a cookie sheet. Line with parchment to make sure they don't stick to the pan.
- Place them in the oven for 12 to 14 minutes and let them bake! Bake time will depend on the size of the cookie or how your oven is calibrated. They should be a light golden brown. !
- Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack.
Dip in Chocolate
- If you want to dip half of the cookie in chocolate, melt 1 ½ cups of chocolate chips in the microwave until smooth and creamy, approximately 3 to 5 minutes.
- Dip the cookie in the chocolate and cool in the refrigerator.
These are great! But I did a couple things differently. I used coconut oil in a 1:1 ratio instead of the vegan butter and I used light amount of coconut oil to grease the pans with, instead of parchment paper.
Linda Meyer says
Hi Mandy, we're happy you liked them. Thanks for letting us know about your substitutions. 🙂