A couple of weeks ago I had an idea to create and post a bunch of new dairy-free holiday cookie recipes for you all to enjoy. So I’m officially kicking off the Sugared & Stirred 12 Days of Dairy-Free Cookies with these Vegan Chocolate Peppermint Crunch Crinkle Cookies! I mean, can it get anymore holiday?! I’ve baked three big test batches of these this week, and I’m nowhere near being over them. They’re made ultra chocolatey with rich dutch-process cocoa and chopped, melted chocolate. They’re the perfect amount of peppermint-y with a delicious mint crunch, thanks to the crushed candy canes I added to the powdered sugar coating – a serious mint chocolate dream.
The recipe for these cookies is pretty straightforward, but be sure to follow it exactly as written as I haven’t tested any ingredient swaps. You’ll want to use dutch-process cocoa (Hershey’s Special Dark Cocoa has a new formula that is 100% dutch-process now – check the label) and peppermint extract. Regular mint extract will taste like spearmint, which isn’t what we want here. When it comes to rolling the dough balls in the powdered sugar and crushed candy canes, make sure to double or triple roll them until they are heavily coated. I found that a thin coat of sugar would melt in the oven and come out with less of a powdery, snowy look. Feel free to drop any questions below. Happy baking!
Vegan Chocolate Peppermint Crunch Crinkle Cookies
Makes ~26 small cookies
2 flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water)
6oz semisweet dairy-free chocolate, chopped
1/3 cup solid coconut oil
1 cup all-purpose flour
1/2 cup dutch-process cocoa powder
3/4 cup coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp peppermint extract (not mint extract)
1/3 cup powdered sugar
3 Tbsp crushed peppermint candy (1-2 candy canes)
1.) Make your flax eggs by combining the flaxseed meal and water in a small bowl; set aside to allow time to thicken. Meanwhile, fill a medium pot with about an inch of water and place over medium heat. Grab a heatproof bowl (one that will sit on your pot of water without touching the water), place it on your pot of water, and add the chopped chocolate and coconut oil. Stir frequently until everything is melted; set mixture aside.
2.) In a medium bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until flour and cocoa are combined.
3.) Return to your chocolate mixture and stir in the coconut sugar. Add the flax eggs and peppermint extract and stir to combine. Finally, add the dry ingredients and stir until totally combined. Cover and refrigerate for 15 minutes. Stir the dough, re-cover, and refrigerate for another 15 minutes.
4.) Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper. In a shallow bowl or dish, mix together the powdered sugar and crushed peppermint candies; set aside.
5.) Remove dough from the refrigerator and scoop 1 Tbsp dough balls, 8 at a time. Roll each dough ball in your hands, warming up the dough a bit, and then, using a spoon, immediately roll in the powdered sugar mixture. Make sure each dough ball is heavily coated before carefully transferring to your baking sheet.
6.) Bake cookies – 8 per standard baking sheet – at 350°F for 6-7 minutes or until cookies have begun to crack and spread. Allow cookies to rest on the baking sheet for 1 minute before moving to a cooling rack. If you’d like to sprinkle a bit more powdered sugar on top, let your cookies cool completely before doing so. Store leftovers in an airtight container. Enjoy!
Recipe adapted from Allrecipes