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Vegan Reindeer Christmas Cookies

Giant, gooey and utterly delicious Vegan Reindeer Christmas Cookies. With a cute chocolate reindeer on top, they are the perfect treat for Christmas.

This recipe has been made in collaboration with Hu Chocolate. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

Frosted chocolate cookies with reindeer faces on top.

Vegan Reindeer Christmas Cookies

Vegan reindeer Christmas cookies are soft, rich, buttery and filled with mint chocolate chip. They’re also topped with a perfectly sweet chocolate frosting. You are going to love this copycat ‘Crumbl’ recipe. With a sprinkle of magic, they have been transformed into adorable reindeers, perfect for showcasing to your guests for Christmas.

When crumbl cookies meet Christmas, something magical happens. I’m SO excited to finally share with you my latest cookie in my frosted ‘crumbl cookie’ series. A rich and chewy mint chocolate chip cookie, with a swirl of whipped chocolate frosting and a chocolate reindeer. This is the ONLY Cookie you’ll want to bake this Christmas!

Close up of a bite taken out of a frosted chocolate cookie.

Why you’ll love these reindeer cookies:

  • They’re vegan.
  • Cram packed full of chocolatey goodness.
  • Refreshing bursts of mint in your mouth.
  • They melt in your mouth.
  • Easy to make.
  • Less than 20 minutes to bake.
  • Super fun to make.
  • Great gifts for Christmas.
  • Little prep.
  • Easy yet effective decoration.
  • Great for kids to get involved with.
  • Can be made earlier than the day required.
Close up of a chocolate cookie cut in half.
Hu chocolate bar in a winter scene.

What makes these the best vegan chocolate cookies?

When I think chocolate cookies, this is the exact cookie I picture. They’re soft and melty on the inside, crisp and chewy on the outside, spread perfectly in the oven, and are loaded with chocolate chips. Oh, and let’s not forget the mint chocolate addition.

The reason why I love this recipe so much is because of Hu Chocolate. Hu Chocolate have an amazing vegan, fair trade and organic chocolate range, and are stocked throughout the UK, Europe and US. I used the Hu Chocolate Crunchy Mint which is truly the most delicious vegan mint chocolate and ideal for this recipe. It’s vegan , gluten-free, palm oil free with no artificial sweeteners. It’s super flavourful and SUPER minty fresh. Hu have a range of vegan friendly flavoured and nut butter filled chocolate including hazelnut butter, cashew nutter and almond butter which are all perfect for baking, and would make fantastic stocking fillers for Christmas.

Check out my previous Hu Chocolate recipes including:

I made a chocolate cookie and added in a splash of peppermint to enhance the minty flavour with chopped crispy mint chocolate. Yum! I also topped the cookies with a swirl of rich and creamy chocolate frosting, which might I say paired with the cookie is divine. They are truly some of the best cookies EVER!

These cookies are the perfect treat for Winter. And the best part, they’re 100% vegan and SUPER quick and easy to make! Check out Hu Chocolate here online. You can also find them in store at Whole Foods and Planet Organic.

Hu chocolate bar with chunks of chocolate broken off.

How to make reindeer Christmas cookies

This is truly the one and only cookie you’ll want to make during the Holiday’s. They are truly scrumptious! I used the base of my popular crumbl cookie recipe to help create the cookie, along with adding in a TON of chocolate and peppermint, along with the cute little chocolate reindeer on top and a bright red nose. I can’t stop saying ‘aww’ when I look at them, they’re just so CUTE!

  1. Cookies

    Whip butter and sugar together until creamy. Add in peppermint, dairy-free milk, flour, cocoa powder and raising agents. Fold in the chocolate. Mix to form a cookie dough. Roll dough into balls and place on a greaseproof paper lined tray. Top with more chocolate, then bake and allow to cool.

  2. Frosting

    Whip butter in a stand mixer until pale and fluffy then add in icing sugar, cocoa powder and peppermint, whip to combine. Pour in the aquafaba and whip until light and airy. Transfer into a piping bag fitted with a large round tip nozzle. Pipe a swirl on top of each cookie.

  3. Decoration

    Melt some dark and white chocolate using a bain-marie. Transfer the chocolate into separate piping bags, pipe small buttons of the white chocolate, and pipe a dot of dark chocolate in the centre. This creates the eyes. Pipe antlers using the dark chocolate, chill until set. Press into the frosting. Press on a cranberry for the nose then serve.

pinterest pin of reindeer cookies

Looking for more Christmas bakes, check these out:

Easy Vegan Christmas Tree Cupcakes

Vegan Brown Butter Reindeer Cake

The BEST Vegan Yule Log

Chubby Vegan Santa Cookies

Vegan Peppermint Christmas Tree Cake

Easy Vegan Melting Snowman Pop Tarts

Single cookie decorated with frosting and a reindeer face.
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Chocolate cookies with frosting reindeer faces.

Vegan Reindeer Crumbl Cookies


Rich mint chocolate cookie, chocolate swirl topped with a reindeer, these cookies are perfect for Christmas.


Units Scale

Ingredients for the cookie

  • 115g of dairy-free butter (cubed)
  • 140g of caster sugar
  • 1 teaspoon of peppermint extract
  • 30ml of dairy-free milk
  • 210g of plain flour
  • 20g of cocoa powder
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of bicarbonate of soda
  • 100g of Hu Chocolate Crunchy Mint (roughly chopped)

Ingredients for the frosting

  • 100g of dairy-free butter
  • 150g of icing sugar
  • 10g of cocoa powder
  • 1/4 teaspoon of peppermint extract
  • 20ml of aquafaba (chickpea brine)

Ingredients for the reindeer


Method (cookie)

  1. Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper.
  2. Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Or you can whip with a hand mixer or the stand mixer until light and creamy.
  3. Add the peppermint and milk. Whip again until combined.
  4. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda. Mix until just combined.
  5. Fold in 80g of the chocolate.
  6. Scoop the cookie dough into 8 balls using spoons or an ice-cream scoop.
  7. Press the remaining chocolate on top of the cookies.
  8. Place the cookies on the lined tray, pressing them down slightly, leaving room in between as they will spread when baking.
  9. Bake in the middle of the oven for 12-15 minutes.
  10. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
  11. Allow the cookies to cool on the baking tray.

Method (chocolate frosting)

  1. Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
  2. Add in the icing sugar, cocoa powder and peppermint. Whip until creamy.
  3. Pour in the aquafaba and whip on high speed for around 5 minutes until light and creamy.
  4. Transfer the frosting into a piping bag fitted with a large round tip nozzle.
  5. Once the cookies are fully cool, pipe a swirl of the frosting on top of each cookie.


  1. Place the dairy-free white chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the white chocolate and allow to cool for a few minutes. Repeat for the dark chocolate.
  2. Transfer the white chocolate into a piping bag and snip off the tip. Repeat for the dark chocolate, so you’ll have two bags filled with white and dark chocolate.
  3. Lay a sheet of grease proof paper on a tray and pipe a circle of the white chocolate and add a dot of dark chocolate into the middle for the eyes. Repeat until you have lots of eyes.
  4. Pipe some dark chocolate antlers on the paper. Transfer the tray into the freezer for 10 minutes to set the chocolate.
  5. once set, remove form the paper and press into the frosting to stick to create the reindeer. Ad on a fresh cranberry for the nose.


To store: Store in a sealed container in the fridge, and enjoy within 2-3 days of making. Leave at room temperature for 15 minutes before serving.

What vegan butter to use? My favourite vegan / dairy-free butters are the Naturli Vegan Block and Flora Plant Based Butter Alternative.

  • Prep Time: 5 minutes
  • Cook Time: 12-15 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American

Keywords: christmas cookies, christmas baking, crumbl cookies, mint chocolate


1 Comment

  1. Issy
    November 13, 2023 / 3:40 pm

    Can this be made GF?

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