These Eggless Peppermint Bark Cookies are soft, chocolatey holiday cookies dipped in creamy peppermint white chocolate and topped with crunchy crushed candy canes. You get all the flavor of classic peppermint bark—minty, sweet, and just a little bit crunchy—wrapped into a festive, easy-to-make cookie. This recipe is egg-free and allergy-friendly, so everyone can enjoy a spot on the cookie tray without worry. Perfect for Christmas cookie boxes, school parties, or cozy nights with hot cocoa and twinkle lights.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
These Eggless Peppermint Bark Cookies always make me smile. They take everything I love about classic peppermint bark—creamy white chocolate, that cool pop of peppermint, and the candy cane crunch—and layer it onto a soft, chocolate cookie. The whole kitchen smells like a peppermint mocha while they bake, and my kids magically appear the second the candy canes come out.
As an allergy mom, I remember those early years when the holiday dessert table felt like a minefield. I wanted something festive and beautiful that my kids could eat without worry, but that didn’t feel “different” from what everyone else was having. That’s how this recipe came to life: all the fun and sparkle of peppermint bark, but in a familiar, cozy cookie that just happens to be egg-free.
Over more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. These cookies check every box: soft in the center, chocolatey, with a creamy peppermint shell and just enough crunch on top. Decorating them becomes a little family project—someone dips, someone sprinkles, and we all “test” more than a few. It’s now a staple in our home for December baking days.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For The Eggless Chocolate Cookies:
- All-Purpose Flour: This gives the cookies their structure and softness. Regular all-purpose flour works best here. If you need a gluten-free alternative, use a good 1:1 baking blend.
- Unsweetened Cocoa Powder: This adds the deep chocolate flavor. Natural cocoa powder works perfectly for this recipe.
- Baking Powder: A little lift helps keep the cookies soft and tender instead of overly dense.
- Unsalted Butter: Butter brings richness and flavor, and helps create that soft, melt-in-your-mouth cookie texture. Unsalted is preferred so you can control the salt level.
- Granulated Sugar: Sweetens the dough and helps the cookies spread just the right amount.
- Cream Cheese: A key ingredient in many of my eggless cookies! It adds moisture, tenderness, and helps mimic the richness that eggs usually provide.
- Pure Vanilla Extract: Enhances all the flavors and gives the cookies a warm, bakery-style aroma.
- Salt: A little pinch balances the sweetness and brings out the chocolate flavor.
For the Coating
- White Chocolate Baking Bars: These melt smoothly and set beautifully on the cookies. Baking bars work better than white chocolate chips because they melt more easily.
- Vegetable Oil, Solid Coconut Oil, or Canola Oil: Just a touch of oil helps thin out the melted white chocolate so it coats the cookies evenly and stays smooth.
- Peppermint Extract: Adds that classic peppermint bark flavor. A little goes a long way!
- Crushed Candy Canes: The festive finishing touch! They add crunch, color, and a pop of peppermint. I prefer to use Crushed Peppermint Candy for Baking.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soy: Check your white chocolate label to ensure it’s soy-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Egg-Free Cookie Dough
Go ahead and sift the flour, cocoa powder, and baking powder into a bowl. Add a pinch of salt, give it a quick stir, and set it aside. Easy start! In a mixer, beat the butter, sugar, cream cheese, vanilla, and salt until everything looks smooth and fluffy—about 3 to 4 minutes. Don’t forget to scrape the bowl so everything mixes evenly. Turn the mixer to low and slowly add the dry ingredients. Mix just until the dough starts coming together. You don’t want to overmix here.
Roll Out the Dough
Divide the dough into two even portions. Place one on parchment, flatten it a little with your hands, then cover it with another sheet of parchment. Roll it out to about 1/4 inch thick. Do the same with the second piece of dough. Stack the rolled dough sheets on a tray and pop them in the fridge for at least 2 hours. This helps the cookies keep their shape. Tip: If you’re chilling longer than 2 hours, wrap the tray in plastic so the dough doesn’t dry out.
Cut Out the Cookies
When you’re ready to bake, preheat the oven to 350°F and line your baking sheets. Take out one sheet of dough at a time and cut out your cookie shapes. Re-roll the scraps and keep cutting until you’ve used them all. This time, to keep it easy, I use a 2-in round cookie cutter.
Bake the Cookies
Bake the cookies for 10–12 minutes, just until the edges look set. Let them hang out on the baking sheet for 5 minutes, then move them to a rack to cool completely.
Melt the White Chocolate
Now for the fun part! Melt the white chocolate with a little oil in the microwave using 15-second bursts, stirring in between. If it’s too thick, add a tiny bit more oil. Stir in the peppermint extract. Taste the melted chocolate—peppermint can mellow as it sets, so you may want a little extra.
Dip and Decorate
Drop a cookie into the melted chocolate, flip it gently to coat, then lift it out and let the extra drip off. Place it on a lined tray and sprinkle with crushed candy canes. Keep going until all the cookies are coated and looking festive.
Tip: Let the coated cookies rest at room temperature so the chocolate can set properly. Trying to rush this part can make the coating smudge or stay soft.
Recipe Tips For Success
➤ Troubleshooting Tips:
- The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.
- White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.
- Coating appears too thick: Sometimes melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.
➤ Extra Tips:
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Do not skip the chilling time. This extra step allows the dough to firm up a little and allows them to bake much better.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.
- Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
Variations & Additions
- Use dark or milk chocolate instead of white chocolate for a richer flavor.
- Add mini chocolate chips to the cookie dough for extra chocolate goodness.
- Mix in festive sprinkles along with the candy cane topping.
- Swap peppermint extract for vanilla extract if you want a milder flavor.
Storage and Freezing Instructions
Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.
Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.
Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.
Frequently Asked Questions
Try These Peppermint Recipes Next!
Recipe Card
Eggless Peppermint Bark Cookies
Soft, chocolatey Eggless Peppermint Bark Cookies dipped in creamy peppermint white chocolate and sprinkled with crushed candy canes for the perfect holiday crunch. This easy egg-free cookie recipe brings classic peppermint bark flavor into a fun, festive cookie that’s family- and allergy-friendly. Ideal for Christmas cookie trays, gifting, and cozy holiday baking days.
Ingredients
For The Eggless Chocolate Cookies:
- 2 1/4 cups (315 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 teaspoon (2 g) baking powder
- 3/4 cup (175 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 6 oz (170 g) cream cheese, softened
- 2 teaspoons (10 g) pure vanilla extract
- 1/2 teaspoon (2 g) salt
Fort Coating:
- 20 ounces (567 g) white chocolate baking bars, finely chopped (see notes)
- 2 teaspoons (10 g) vegetable oil, solid coconut oil, or canola oil
- 3/4 teaspoon (3.75 g) peppermint extract
- 1/2 cup crushed candy canes (about 5 candy canes)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make The Cookies:
- Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.
- Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Reduce the speed to low, and add the flour mixture; beat just until incorporated, and the dough starts to come together.
- Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat) and slightly flatten it with your hands. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6mm). Repeat with the second piece of dough.
- Place both rolled-out doughs, one on top of the other, on a baking tray and refrigerate for at least 2 hours and up to 2 days.Tip: Cover the tray with plastic wrap if you plan to refrigerate the dough for over 2 hours.
- When ready to bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Working with one dough sheet at a time, use a round cookie cutter (I used a 2.5-inch – 5.7 cm round cookie cutter) to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, re-roll the remaining dough, and continue cutting until all is used.
- Bake the cut-out cookies for 10 to 12 minutes or until they are just set at the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.
Make the Coating:
- Melt the chopped white chocolate and oil in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Add another drop of oil to thin out if needed.
- After melting, stir in 1/2 teaspoon of peppermint extract. Taste. Add 1/4 teaspoon more if desired. I recommend using 3/4 teaspoon of peppermint extract because once the white chocolate sets, the peppermint flavor tends to mellow out and won’t be as pronounced.
Dip and Decorate:
- Drop one cookie into the melted white chocolate mixture. Using a 2- or 3-pronged candy dipping tool, gently flip the cookie to ensure it's fully coated on all sides. Lift the cookie out, letting the excess white chocolate drip off by lightly tapping the tool against the side of the bowl.
- Carefully slide the coated cookie onto the prepared lined baking sheet and sprinkle it with crushed candy canes. Repeat the process with the remaining cookies.Tip: After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
Oriana’s Notes
White Chocolate: Use good-quality chocolate for the best taste. For the best results, use white chocolate baking bars, like those from Baker’s or Ghirardelli. These can be found in the baking aisle next to the chocolate chips. Avoid using white chocolate chips, as they contain stabilizers and are specifically processed to resist melting in the microwave.
Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.
Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.
Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soy: Check your white chocolate label to ensure it’s soy-free.
- The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.
- White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.
- Coating appears too thick: Sometimes, melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Do not skip the chilling time. This extra step allows the dough to firm up a little and allows it to bake much better.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.
- Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
- Use dark or milk chocolate instead of white chocolate for a richer flavor.
- Add mini chocolate chips to the cookie dough for extra chocolate goodness.
- Mix in festive sprinkles along with the candy cane topping.
- Swap peppermint extract for vanilla extract if you want a milder flavor.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 49mgPotassium: 39mgFiber: 1gSugar: 5gVitamin A: 165IUCalcium: 11mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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