Enjoy all these delicious vegan Christmas cookies for the holidays, including spice cookies, sugar cookies, and more! As a bonus, these vegan thin mint cookies are delicious with a chocolate coating over mint-infused chocolate shortbread cookies.



DietVegan, Vegetarian

Prep Time10 minutes

Cook Time20 minutes

Resting Time30 minutes

Total Time30 minutes

Servings50 cookies


AuthorMarly McMillen


  • Electric Mixer


Chocolate Shortbread Cookies

  • ¾ cup vegan butter, softened
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon ground flaxseed
  • ¼ teaspoon peppermint extract
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder (natural or dutch-process)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Chocolate Topping

  • 1 ½ cup dairy-free chocolate chips
  • 2 teaspoons coconut oil
  • ¼ teaspoon peppermint extract


For the Chocolate Shortbread Cookies:

  • In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the ground flax, cornstarch, and water. Beat again to combine. Set aside.
  • In a medium bowl, mix together the flour, cocoa powder, and salt. Stir until well combined. Add the flour mixture to the wet ingredients and stir until combined.
  • Create two large cookie dough balls and wrap each dough ball in plastic wrap. Refrigerate for at least an hour.
  • When you’re ready to make the cookies, begin by preheating your oven to 350°F/175°C. Line cookie sheets with parchment and/or silpat.
  • Grab one of the dough balls and roll it out until it’s about ⅛ to ¼ inch thickness. Do this on a lightly floured surface or roll the dough between two sheets of plastic wrap (for less mess).
  • Use a small round cookie cutter (or anything with a roughly 2-inch shape) and cut the rolled dough. Place cut dough cookies on the baking tray. These cookies don’t spread much so you can place them fairly close together.
  • Bake cookies for 5 to 6 minutes. You can bake them longer if you want a crispier cookie. Once cookies are done, transfer to wire racks to cool completely.

For the Chocolate Topping:

  • Place chocolate and coconut oil in a microwave-safe bowl or saucepan. Heat in the microwave in 20-second increments, stirring in between, until the chocolate melts. Then stir in the peppermint extract.
  • Dip each cookie in melted chocolate and use a fork to remove them, gently tapping to remove any excess chocolate. Place it on a pan covered in waxed or parchment paper. Once the pan is filled, transfer it to the fridge so the chocolate will set. Optional: Add additional drizzles of chocolate after the first coat of chocolate has set.
  • Once the chocolate has completely set, store finished cookies in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.


Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 68mg | Potassium: 54mg | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.4mg