It’s the one time of year when we tell ourselves that a little sugar and spice is, definitely, a little nice.

At Tubify, we’ve found it’s tough to craft holiday treats that are vegan AND taste great. You too?! As a solution to that shared Vancouver-vegan struggle, we whipped up this cool vegan peppermint patty recipe which is, correct us if we’re wrong, the definition of best of both worlds. Enjoy! We prefer to indulge in our peppermint patties straight out of the freezer!


  • 3/4 cup(172g) your favourite vegan butter substitute, softened

  • 1 tablespoon canola oil

  • 1 cup (200g) granulated sugar

  • 1/8 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon peppermint extract

  • 1 and 1/2 cups (188g) all-purpose flour

  • 3/4 cup (63g) unsweetened natural cocoa powder

  • 1 teaspoon baking powder


  • 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped

  • 1/2 teaspoon canola or vegetable oil

  • 1/4 teaspoon peppermint extract


  • 1/2 cup raw cashews, soaked (see note)

  • 1/2 cup coconut oil, melted

  • 3-4 tablespoons agave nectar, to taste (I used 4 tbsp)

  • 2 tablespoons almond milk

  • 1 teaspoon peppermint extract



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  1. Place cashews in a bowl and cover with water. Let soak for 2-3 hours+.

  2. Drain and rinse the cashews after soaking.

  3. Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.

  4. Sift flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, mix into the wet ingredients, slowly, until combined.

  5. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for approx. 1 hour. More, if needed.

  6. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

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7. Bake for 8 minutes, rotating baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before adding peppermint filling and dipping in chocolate.

8. Cookies cooled? Add peppermint filling between pairs of cookies. Next, melt the chopped chocolate and oil together in a double boiler or microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each pair of cooled cookies completely into the chocolate and use a fork to lift out. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

We recommend pairing these cool sweet treats with our homemade cashew milk. Whether it’s you you indulging, or Santa himself. 



  • 1 C Raw Cashews 160g

  • 3 1/2 C Water 798g

  • 2 Dates, pitted

  • Pinch of Salt

  • 1 tsp Vanilla Extract


  • Soak cashews in hot water for 15 minutes, drain and rinse. Add cashews to your blender along with dates, water, salt, and extract. Blend starting on low speed and increasing to high until nice ‘n smooth and frothy. Ta-da!

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 Tubify was founded by Casey Wong and Emily Fan. While working at a non-profit, the two discovered they had similar ideas about health and food. They believed that healthier food is the way to extend lifespans and prevent disease and health problems, and tackling the dessert category would be the best starting point. 

For Tubify, building a healthier world starts with dessert.

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