Peppermint Chocolate Crinkle Cookies

Name: Peppermint Chocolate Crinkle Cookies
Cuisine: American
Ingredients: 1 1/2 cups brown sugar; 1/3 cup melted coconut oil; 1/3 cup dairy-free milk; 1 tablespoon ground flaxseed; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup granulated sugar (for rolling); 1/4 cup powdered sugar (for rolling)

4 steps

These vegan peppermint chocolate crinkle cookies are rich, fudgy, and delicious! This recipe is dairy-free, egg-free, and can easily be made gluten-free. Perfect for holiday baking!

Updated at: Thu, 21 Nov 2024 08:52:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories127 kcal (6%)

Total Fat4.1 g (6%)

Carbs23 g (9%)

Sugars16.5 g (18%)

Protein1.1 g (2%)

Sodium59.2 mg (3%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1 ½ cupsbrown sugar

⅓ cupcoconut oil

melted

⅓ cupdairy-free milk

1 tablespoonground flaxseed

1 teaspoonvanilla extract

½ teaspoonpeppermint extract

1 cupall purpose flour

½ cupcocoa powder

1 teaspoonbaking powder

¼ teaspoonsalt

¼ cupgranulated sugar

for rolling

¼ cuppowdered sugar

for rolling

Instructions

Step 1

Whisk the brown sugar and melted coconut oil together in a large bow. Add the ground flaxseed, dairy-free milk, vanilla extract, and peppermint extract. Stir well to combine.

Step 2

Add the flour, cocoa powder, baking powder, and salt. Stir until combined and dough forms. Let dough chill covered in the fridge for at least 2 hours or overnight.

Step 3

Preheat the oven to 350F and line two baking sheets with parchment paper. Place the granulated sugar and powdered sugar in two separate small bowls. Use a cookie scoop or tablespoon to scoop balls of dough. Roll in granulated sugar then coat generously in powdered sugar.

Step 4

Place on prepared baking sheets, leaving room for them to spread. Bake for about 12 minutes, until set. Remove from oven and let cool on the baking sheet for 15 minutes. The cookies will firm up as they cool. Transfer to a wire rack to let cool completely.

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