Delicious Vegan Chocolate Peppermint Crinkle Cookies
These delicious vegan chocolate peppermint crinkle cookies are an irresistible treat that blends rich vegan chocolate with the cool essence of peppermint to create a fudgy, festive delight.
Indulge your sweet tooth with these beautifully rich vegan chocolate peppermint crinkle cookies. A delightful twist on the classic crinkle cookie but taken to new heights of deliciousness.
I first discovered chocolate crinkle cookies when I was in high school. I had a friend whose mother made all kinds of cookies for the holiday season, and she would make chocolate crinkles every year.
After school, we’d go to my friend’s house and raid the pantry, eating all kinds of cookies including the classic chocolate crinkle.
When I got older and started eating 100% plant-based, I practiced making this cookie into a vegan chocolate crinkle. It took a while to get the ratios perfect but I eventually managed to do it.
The final twist was adding the peppermint for a delicious contrasting flavor. The chocolate in these vegan cookies is rich and fudgy, so I wanted to add a hint of something cool and refreshing. Peppermint was the perfect choice.
I used to crush up candy canes and sprinkle those on top of each cookie. Of course, you can still do that but I feel these vegan chocolate peppermint cookies are minty enough without it. Plus it is less sugar to go without the candy canes but no less flavorful.
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Helpful Tips When Making Vegan Chocolate Peppermint Crinkle Cookies
Last Minute Notes Before Making These Cookies
Handy Kitchen Tools To Consider
electric hand mixer – my favorite mixer is the one I “stole” from my mom when I was young and moving away from home. I like hand mixers best when I am making cookies because I can feel the dough better than a stand mixer.
glass mixing bowls – I like using glass best when I am baking, and this set is perfect with three different sizes.
measuring cups – I enjoy using these wooden measuring cups, as I like to stay away from metals as best I can. I do own metal measuring cups as well but I try to use these first.
measuring spoons – the same with this set. Wooden measuring spoons to match my wooden measuring cups.
fine mesh strainer – mesh strainers come in handy for so many reasons when baking. This is a nice set with three different sizes.
medium mesh strainer – this is the medium strainer as part of a set.
Whisk – I like to use a whisk to combine flour with other dry ingredients like baking soda, powder, cacao, etc. I find a whisk “fluffs” the dry ingredients better than a fork or spoon and is perfect for cakes and cookies.
silicone spatula – these are an essential part of a kitchen, and come in various sizes.
medium cookie scoop – because I make cookies so often, I own several different sizes of cookie scoops but I find this medium one works best for these vegan chocolate peppermint crinkle cookies.
Baking Sheet – I like this set I found. It has three different-sized baking sheets, along with matching silicone sheets and cooling racks. The sizes are perfect for a variety of your cooking and baking needs.
silicone baking sheet – this is part of the baking sheet set I mentioned.
Cooling rack – this is part of the baking sheet set I mentioned above.
glass storage container – as with the glass mixing bowls, I like using glass for storage. Glass is the least toxic way to store food, and these are always nice to have on hand.
Vegan Chocolate Peppermint Crinkle Cookies Ingredients
1/2 cup avocado oil – or extra-virgin olive oil
1 1/2 cup granulated sugar – preferably organic
3 oz unsweetened chocolate – melted and cooled
1 1/2 tsp pure vanilla extract
1/2 tsp pure peppermint extract
3 tbsp ground flax seed
1/4 cup soy milk, unsweetened – or any other plant-based milk
2 cup all-purpose flour – preferably organic
2 tsp baking powder – preferably aluminum-free
powdered sugar-sifted
optional ingredient you may want to consider
CANDY CANE PIECES
To create an even greater festive look to these delicious crinkle cookies, you can sprinkle crushed peppermint candy canes on top.
Although I have done this in the past, nowadays, I like to minimize the amount of sugar I consume and these cookies are perfectly minty and sweet without them.
That said, if you are making these beautiful chocolate peppermint crinkle cookies for a cookie exchange or special occasion, using the bright-colored crushed candy canes will be a nice presentation.
CANE SUGAR
You can consider rolling the cookie dough in regular granulated sugar before rolling it in powdered sugar.
Again, I do not like to use additional sugar if it is not necessary but rolling the dough in granulated sugar beforehand prevents the powdered sugar coating from seeping into all of the cracks when the cookie bakes, thus giving them perfect crinkles and a little more definition.
If you are making these vegan chocolate crinkle cookies for a holiday party or special event, doing this step might be nice to make the presentation just perfect. But personally, I still think they look great without!
CHOCOLATE CHIPS
If you want to create even more decadent cookies with rich fudgy centers, consider adding chocolate chips to the cookie dough. Oh my word, delicious goodness is all I can say. Aim for adding approximately 1/2 cup to 1 cup of chocolate chips.
Vegan Chocolate Peppermint Crinkle Cookies Instructions
PREPARATION:
- Preheat oven to 375°F
- Line a baking sheet with a silicone sheet OR unbleached parchment paper.
- In a small bowl, combine the 3 tablespoons of ground flax seed with 7 tablespoons of filtered water. Mix thoroughly and set aside to thicken.
- In a separate bowl, melt the unsweetened chocolate and set aside to cool.
- In a medium bowl, add the flour and baking powder. Whisk to combine, and set these dry ingredients aside.
- Sift powdered sugar into a small bowl and set aside. NOTE: This is to roll the cookie dough in before baking.
INSTRUCTIONS:
- In a large bowl add the oil and sugar. Using a handheld electric mixer, combine well.
- Add the flax egg, melted chocolate, vanilla, and peppermint extracts. Mix until smooth.
- Alternating, add a portion of the flour mixture and then a portion of milk. Blend until just mixed. Repeat using the remaining flour and milk. Blend until smooth.
- Place the cookie dough in the fridge to cool for approximately 30 minutes.
- Once chilled, scoop out 1 tablespoon of dough for each cookie. Shape them into balls, and then roll them in the powdered sugar.
- Flatten slightly, and then place the cookie dough balls onto the cookie sheet and put in the oven for approximately 10-12 minutes.
- When done, take them out of the oven and let them cool slightly.
- Transfer the cookies onto a cooling rack.
- While warm, sift powdered sugar over the tops of the cookies.
- Allow the cookies to cool to room temperature before storing them.
- ENJOY!
How To Store
These vegan crinkle cookies are stored well in either a glass airtight container or a BPA-free plastic storage bag.
They will last on your kitchen counter for 3-5 days. After that, these cookies will start to dry out.
If you’d like to freeze these cookies to serve at a later date, that is perfectly fine. Just make sure to use a freezer-safe container.
These cookies will last in the freezer for approximately 2-3 months.
When you are ready to serve, just take the cookies out of the freezer and place the entire freezer-safe container onto a rack. Allow the cookies to defrost naturally. It will take only about 15-20 minutes to defrost completely.
More Cookie Recipes
These peppermint chocolate crinkle cookies are the perfect holiday cookie but if you are looking for more cookie recipes, look no further. I have plenty of delicious vegan, 100% plant-based, cookie recipes. Check these out.
More healthy recipes, and caregiver support for you to enjoy
Let’s be social
I hope you try making these delicious vegan chocolate peppermint crinkle cookies, and share them with your friends and family.
Also, please consider giving this recipe 5 stars and comment below. Let me know what you think AND how many of the crinkle cookies you ate in one sitting!
Printable recipe for you to enjoy
Delicious Vegan Chocolate Peppermint Crinkle Cookies
Equipment
- medium mesh strainer – or sifter for the powdered sugar
Ingredients
- 1/2 cup avocado oil – or extra-virgin olive oil
- 1 1/2 cup granulated sugar – preferably organic
- 3 oz unsweetened chocolate – melted and cooled
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 3 tbsp ground flax seed
- 1/4 cup soy milk, unsweetened – or any other plant-based milk
- 2 cup all-purpose flour – preferably organic
- 2 tsp baking powder – preferably aluminum free
- powdered sugar – sifted
Instructions
Preparation:
- Preheat oven to 375°F
- Line a baking sheet with a silicone sheet OR unbleached parchment paper.
- In a small bowl, combine the 3 tablespoons of ground flax seed with 7 tablespoons of filtered water. Mix thoroughly and set aside to thicken.
- Melt the unsweetened chocolate and set aside to cool.
- In a medium glass bowl, add the flour and baking powder. Whisk to combine, and set aside.
- Sift powdered sugar into a small bowl and set aside.NOTE: This is to roll the cookie dough in before baking.
Instructions:
- In a large glass mixing bowl add the oil and sugar. Using a handheld electric mixer, combine well.
- Add the flax mixture, chocolate, vanilla, and peppermint extracts. Mix until smooth.
- Alternating, add a portion of the flour mixture and then a portion of milk. Blend until just mixed. Repeat using the remaining flour and milk. Blend until smooth.
- Place the cookie dough in the fridge to cool for approximately 30 minutes.
- Once chilled, scoop out 1 tablespoon of dough for each cookie. Shape into balls, and then roll them in the powdered sugar.
- flatten slightly, and then place the cookie dough balls onto the baking sheet and put in the oven for approximately 10-12 minutes.
- When done, take them out of the oven and let them cool slightly.
- Transfer the cookies onto a cooling rack.
- While warm, sift powdered sugar over the tops of the cookies.
- Allow the cookies to cool completely before storing.
- ENJOY!
Notes
- It is important to sift the powdered sugar before rolling the cookie dough in it. Otherwise too much powdered sugar clumps onto the cookies.
- If you do not have a hand-held mixer, you may mix this cookie dough by hand using the silicone spatula. It will be a bit more challenging, and you will have to use arm muscle but that is perfectly okay! 😉
- If you do not have avocado oil, feel free to use extra-virgin olive oil instead. I have done it both ways.
- When you melt the chocolate, you can do it one of two ways. Either in the microwave or on the stove over a very low heat. No matter which way you choose, just make sure to stir the chocolate often to prevent it from burning.
- As you are finishing up adding the flour and milk combination, the dough will get pretty firm. If your electric mixer is not strong enough, just finish mixing with your spatula.
- I use my mom’s old ’70’s mixer and I have to stop when I add the last of the flour because the motor is just not strong enough…haha. I finish it up using the silicone spatula.
- When you take the cookies out of the oven, it is important to let them cool before adding the powdered sugar. Otherwise, the sugar melts and you won’t see the pretty “crinkles.”
- I usually wait about 5 minutes, transfer the cookies to a cooling rack, and then sift the powdered sugar over the cookies one last time.
- Then I let them cool completely before placing them in a glass storage container.
- These cookies are stored well in either a glass storage container or a BPA-free plastic storage bag.
- They will last on your kitchen counter for 3-5 days. After that, these cookies will start to dry out.
- If you’d like to freeze these cookies to serve at a later date, that is perfectly fine. Just make sure to use a freezer-safe container.
- These cookies will last in the freezer for approximately 2-3 months.
- When you are ready to serve these, just take them out of the freezer place the entire freezer-safe container onto a rack, and allow the cookies to defrost naturally. It will take only about 15-20 minutes to defrost completely.
