Spice in the Kitchen: Vegan Peppermint Mocha Roll Cookies

This is a festive recipe that's perfect for prepping a day or two ahead of a holiday party or a vegan cookie walk. Simply slice, bake and decorate when needed! Store any unused portion of dough in the refrigerator for up to 5 days.

Peppermint Mocha Roll Cookies (vegan)
makes about 6 dozen


  • 2 12-ounce bags of semi-sweet chocolate chips
  • 1 cup vegan margarine
  • 1 cup dark brown sugar
  • 1/2 cup non-dairy yogurt
  • 2 TB cornstarch
  • 2 tsp vanilla
  • 1 tsp peppermint extract
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 TB espresso powder
  • 1 TB Earth Balance
  • 4-6 candy canes, crushed


  1. Melt 1 bag of chocolate chips using double broiler or microwave. Let cool slightly
  2. With a mixer, beat margarine and brown sugar together until fluffy. Add yogurt, cornstarch, and vanilla. Mix until well combined. Gradually beat in melted chocolate.
  3. Sift together dry ingredients. Gradually add the dry mixture to the wet. Place dough in fridge overnight.
  4. Remove dough from refrigerator and, in two batches, roll dough into a log shape. Wrap each tightly in a couple layers of plastic wrap. Refrigerate for at least 2 hours.
  5. When ready to bake, preheat oven to 350.
  6. Slice each log into 1/4" slices and place 2" apart on a parchment lined cookie sheet. Bake about 8-9 minutes.
  7. Let cool for a minute on cookie sheet and transfer to cooling rack.
  8. Melt the 2nd bag of chocolate chips and Earth Balance in microwave. Stir until smooth.
  9. Spoon some of the melted chocolate on the top of each cookie and smooth with the back of a spoon. Sprinkle with crushed candy canes and refrigerate to let the chocolate set. Bring to room temperature before serving.


  1. These sound swoon-worthy. I love all the candy cane and chocolate recipes I see this time of year.

  2. These look wonderful. I am definitely trying these out. Thanks for the heads up!


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