White Chocolate Peppermint Brownie Cookies

White Chocolate Peppermint Brownie Cookies

Recipe by @fiveloavesgf


Cookie Dough:
  • 1 cup dark chocolate chips
  • 6 tablespoons unsalted vegan butter
  • 3/4 cup brown sugar
  • 1/4 cup granulated cane sugar
  • 1/2 cup unsweetened applesauce, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3/4 cup gluten free flour blend (with xanthan gum)*
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 teaspoons espresso powder

yumearth candy cane brownie cookies



  1. Preheat the oven to 350°F and prepare 2 baking sheets with parchment paper.
  2. In a microwave safe bowl, combine the butter and dark chocolate chips. Microwave in 15 second increments, stirring well between each time, until the chocolate is smooth and completely melted. Set aside.
  3. In a stand mixer using the whisk attachment, combine the applesauce and sugars. Beat on high speed about 2 minutes.
  4. With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely incorporated.
  5. Add the peppermint and vanilla extract and mix until just combined.
  6. Add the flour, cocoa powder, salt, and espresso powder and mix until completely incorporated. The dough will be soft.
  7. Using a standard size cookie scoop, scoop out the cookies onto the prepared baking sheets, keeping at least 2 inches between cookies. Bake for 10 minutes or until the cookies have set on the edges, but are still slightly gooey in the middle.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  1. Using a microwave safe bowl, melt the white chocolate chips in 15 second increments, stirring between each time until smooth.
  2. Dip each cookie halfway into the melted white chocolate and then place onto a parchment lined baking sheet.
  3. Sprinkle crushed YumEarth Candy Canes and crushed YumEarth Candy Cane Pops onto the melted white chocolate half of the cookies. Set aside for approximately 5-10 minutes to allow chocolate to set before enjoying or transferring to a cookie tin.


  • If using a gluten free flour blend that does not include xanthan gum, you can add 1/4 teaspoon of xanthan gum to your dry ingredients.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days, if they last that long!