Vegan Peppermint Chocolate Crinkle Cookies!
Beatiful and delicious, these chocolate cookies are perfect holiday gifts. They are completely vegan and easy to make, and have an incredible mint/chocolate flavor!!
Servings: 15 cookies
Ingredients
- ⅓ cup vegetable oil
- ½ cup sugar
- 1 tbsp ground flax seed
- 2 tbsp maple syrup
- ⅓ cup non-dairy milk
- ¼ tsp peppermint (or just mint) extract
- 4 oz melted chocolate or about ¾ cup (before melting)
- ¼ cup cocoa powder
- 1¼ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For rolling
- 3/4 cup powdered sugar
Instructions
- In a medium bowl, whisk together oil, sugar, mint extract, maple syrup, flax, and milk. Stir in melted chocolate right after melting, because if it's too cold it won't mix in.
- Use a spatula to fold in cocoa powder, flour, baking powder, and salt. Mix together to form a pretty wet (almost) dough.
- Chill the dough in the freezer for at least 30 minutes or the fridge for a few hours until completly cold and hard.
- While the dough is chilling, measure out powdered sugar in a plate with a rim or a bowl. Preheat your oven to 325°F, and line a large baking sheet with parchment paper.
- Take out cookies and use a cookie scoop or tablespoon to evenly measure. Roll into a ball in your hands, then in powdered sugar. Set on baking sheet a few inches apart. Once you roll all of them, go through and roll them again, to get them EXTRA coated.
- Use the bottom of a cup to smush down the circles! The cup should be bigger than the cookies flattened. Turn it in circles slightly while pushing them.
- Bake for 17 minutes and ENJOY!!!