Oh My Potluck!

Good recipes to share with friends.

Santa’s Vegan Choco-mint Cookies

chocomintIt’s not that vegan cookies are inherently healthier than non-vegan cookies.  Sure, they have less cholesterol but who are we kidding, we’re not helping to trim Santa’s waistline by setting these babies out. Who knows though, maybe his reindeer love cookies and they are pretty darn vegan (I’m 95% sure). However, like cats and dogs there are probably risks with giving a reindeer chocolate. But these are flying reindeer and if they have the magical powers to fly they are probably okay with a little chocolate. Okay, well, these are delicious potluck treats. I absolutely love this cookie recipe and decided to add a glaze to it to ring in the holiday spirit with the season’s spice: peppermint.

santas vegan choco mint ingredients

I’ve made these lots of times without blending the flax seeds and they’re still delicious. I’ve also been at times desperate for a chocolate fix without any chocolate chips around and just made the plain cookies. Or I’ve thrown in dried fruit or nuts. The possibilities are endless here folks so bookmark this recipe and pull it out anytime of year.

santa vegan choco-mint batter

Apparently people also listen to Christmas music all year around as well. If you’re one of those people then you can put on my special Christmas mix whenever you make this recipe otherwise, I’m sorry. It’s all about the fat man in the suit right now and I can’t get my head anywhere else.

Or watch from Youtube.

At some point I contemplated putting little bits of crushed candy cane on top, but do you know how difficult it is to find candy canes two days before Christmas? Yeah, I didn’t either until this year. Whatever. Personally I’m not a huge candy cane fan anyway. You could try it though and take pictures and let me know if you like it. Seriously, the glaze is pretty minty already so you shouldn’t need it for any other reason than a bit of decoration.

santas vegan choco-mint cookies

Santa’s Vegan Choco-mint Cookies

(adapted from ThePPK)

Makes about 3 dozen cookies

  • 1 tablespoon + 1 teaspoon whole flax seeds
  • 1/2 cup soy milk
  • 2 cups all purpose flour
  • 3/4 cup dutch processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1/2 cup dark chocolate chips
  • 3/4 cup macadamia nuts, coarsely chopped


  • 1 1/4 cup confectioners’ sugar
  • 1/8 teaspoon mint extract
  • 2 tablespoons soy milk
  1. Preheat oven to 350ºF.
  2. Grind the flax seeds on high in a blender until they become a powder. Add soy milk and blend for another 30 seconds. Set aside.
  3. In a large bowl sift together flour, cocoa, baking soda and salt.
  4. In a separate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
  5. Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
  6. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an un-greased cookie sheet about an inch apart.
  7. Bake for 10-12 minutes or until the cookies don’t look glossy anymore on top. Remove from oven and let cool for 5 minutes, then set them on a wire rack to cool completely.
  8. Glaze: In a small bowl mix together the sugar, mint extract and soy milk until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set (about 10 minutes).
  9. Transfer to portable container and take to the potluck. They’ll keep for a few days but are best fresh.

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This entry was posted on December 24, 2012 by in Cookies, Sweets, Vegan, Vegetarian, Winter and tagged , , , , .

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