• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
  • Vegan Starter Guide

Home » Recipes » Vegan Chocolate Peppermint Crinkle Cookies

Vegan Chocolate Peppermint Crinkle Cookies

by Sarah McMinn / Posted: December 3, 2012 / Updated: July 19, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 2 hrs 32 mins

10.6K shares
  • 3.8K
Everyone loves these chocolate crinkle cookies. Rich, fudgy, and filled with peppermint flavor, these cookies make the perfect addition to your holiday treats. But be careful; they are highly addictive!
Everyone loves these chocolate crinkle cookies. Rich, fudgy, and filled with peppermint flavor, these cookies make the perfect addition to your holiday treats. But be careful; they are highly addictive!

Everyone loves these chocolate crinkle cookies. Rich, fudgy, and filled with peppermint flavor, these cookies make the perfect addition to your holiday treats. But be careful; they are highly addictive!

Stack of vegan chocolate crinkle cookies

Disclosure: This post may contain affiliate links.

Today we are being visited by the Ghost of Christmas Past who is taking us back a handful of years to the first Christmas that I was blogging – back to the days of bad writing, dimly lit photography, and...questionable recipes. To the days that my blog was called The Sweet Life and my twitter handle changed every couple of weeks because anything was better than @thesweetlife5 and I was still trying to figure out what was up with Instagram.

It’s all flashing before my eyes. Ghost of the Christmas Past, why must we go there?

Why? Because in that dark time, my friends, I created a recipe that was going to become one of my most popular recipes ever. It was a cookie that was going to take Pinterest by storm and teach me what the words "going viral" truly meant. This cookie may largely be the reason I am still blogging today.

And so, it's time to give it a little makeover and remind you of this delicious gem sitting in my archives.

Chocolate Peppermint Crinkle Cookies, y'all!

Vegan chocolate crinkle cookies

Table of Contents show
What is a Chocolate Crinkle Cookie?
Recommended Ingredients & Equipment
How to Make Chocolate Crinkle Cookies
Serving And Storing
Tips and Tricks
Getting the Perfect Crinkle
More Vegan Cookie Recipes
Chocolate Peppermint Crinkle Cookies
Crinkle Cookies
Sugar Coating

What is a Chocolate Crinkle Cookie?

First and foremost, chocolate crinkle cookies are, hands-down, the best cookie in the world!

For those of you who haven't yet had the crinkle cookie experience, it's time to change that! A vegan crinkle cookie is a delicious combination of a chewy cookie with a crisp outside and all the gooey melt-in-your-mouth fudginess of a vegan brownie. Before they are baked, crinkle cookies are covered in powdered sugar. As they bake, the powdered sugar splits, creating beautiful crinkles in the sugar giving it the cookie’s name.

THEN, if that wasn't enough, these particular vegan crinkle cookies are made even better with a hint of peppermint extract for, dare I say, the perfect vegan Christmas cookie.


Recommended Ingredients & Equipment

Rich, fudgy, and melt-in-your-mouth good, these cookies might be the best you’ve ever had. But beware, once you bite into one of these incredible cookies, you’re going to have a very hard time stopping.

Ingredients & Substitutions

  • Oil - This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor.
  • Granulated & Powdered Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
  • Vanilla & Peppermint Extract
  • Applesauce – The applesauce acts as the binder for these cookies. You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
  • All-Purpose Flour – I have also made these cookies with 1:1 Gluten-Free Flour Baking Blend (<<affiliate link) with great success.
  • Cocoa Powder
  • Baking Powder
  • Salt

Recommended Equipment

For all my cookie recipes, I recommend a stand-up mixer. These make whipping, beating, and blending so much easier. However, they are pricy and if they are not in your budget, you can make cookies with by hand or with a handheld mixer.

In addition, you will need basic cooking equipment including a baking sheets, silicone baking mats, and a wire cooling rack. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.


How to Make Chocolate Crinkle Cookies

Step One - Make the Dough

In a small bowl combine flour, salt, and baking powder. In a separate bowl stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Slowly add the flour mixture and mix until just combined.

Flour and cocoa powder in a bowl

Once your dough has formed, wrap it in in plastic wrap and chill it for at least 2 hours. This is an important step as the dough will be quite soft and hard to handle. However, some readers have had success freezing the dough for about 30-60 minutes until it is cold enough to shape.

Crinkle cookies on baking sheet

Step Two - Bake The Cookies

After the cookies are chilled, roll them into balls about 2 tablespoons big. I recommend using a cookie scoop for this recipe as the dough will become difficult to handle as it warms up.

Coat the cookies in sugar and place them on a parchment-lined baking sheet. Bake the crinkle cookies for 12 minutes until the outside begins to crisp up but the center is still slightly underdone.

Pro Tip: Remove from the oven when the edges have just started to set and the centers are still slightly underdone. This is key for the chewiness of these vegan cookies.

Let the cookies cool 10 minutes on the baking tray before transferring them to a wire cooling rack.

Finished cookies on parchment paper

Serving And Storing

Store Cookies: Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.

Freeze Cookie Dough: If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!

Tips and Tricks

  1. Make sure to chill the dough for at least 2 hours before baking. This allows the dough to be more moldable.
  2. When rolling your crinkle cookies, roll them in granulated sugar first before rolling them in powdered sugar for the PERFECT crinkle every time.
  3. If you can't find vegan peppermint candy, you can omit the peppermint candies and just use peppermint extract for this recipe.
  4. Vegan white chocolate chips make a great addition. You can buy them online here. (<<affiliate link)
  5. Pull cookies out when they are slightly underdone. I found 12 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.

Getting the Perfect Crinkle

Friends, I’m going to let you in on a VERY exciting secret.

A couple of years ago I learned a great little trick, thanks to Cook’s Illustrated. To get the PERFECT crinkle on your cookie, first coat the cookie in granulated sugar. This allows the cookie’s surface to dry out quickly before the interior sets, creating more of those beautiful crinkly cracks. The extra layer of sugar also prevents the powdered sugar from melting into the cookie for that stark white on black visual.

Stack of vegan chocolate crinkle cookies

More Vegan Cookie Recipes

  • Vegan Eggnog Cheesecake Thumbprint Cookies
  • Red Velvet Crinkle Cookies
  • Hazelnut Sandies
  • Chocolate-Dipped Rosemary Shortbread Cookies
  • Classic Gingerbread People Cookies

Stack of vegan chocolate crinkle cookies

Chocolate Peppermint Crinkle Cookies

Everyone loves these chocolate crinkle cookies. Rich, fudgy, and filled with peppermint flavor, these cookies make the perfect addition to your holiday treats. But be careful; they are highly addictive!
4.87 from 60 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 32 minutes
Servings: 36 cookies
Calories: 123kcal
Author: Sarah McMinn

Ingredients

Crinkle Cookies

  • 2 cups all-purpose flour
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup dutch-process cocoa powder
  • 2 cups sugar
  • ½ cup vegetable oil
  • ¾ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 tablespoon peppermint candies, crushed (optional)

Sugar Coating

  • ½ cup granulated sugar
  • ½ cup powdered sugar
US Customary - Metric

Instructions

  • In a small bowl combine flour, salt, and baking powder. Set aside.
  • In a medium bowl or stand up mixer stir together cocoa powder, sugar, applesauce, oil, extracts, and peppermint candies (if using) until well blended. Add flour mixture and mix until just combined.
  • Wrap the dough in plastic wrap and chill for 2 hours.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the granulated and powdered sugars in two separate bowls.
  • Remove chilled dough and roll into balls about one tablespoon each. Toss first in the granulated and then second in the powdered sugar, coating fully.
  • Bake for 12-13 minutes (cookies should be slightly underbaked). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack to cool completely.

Notes

Serving and Storing - Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.
Make in Advance - If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!
Recipe Tips
  1. Make sure to chill the dough for at least 2 hours before baking. This allows the dough to be more moldable.
  2. When rolling your crinkle cookies, roll them in granulated sugar first before rolling them in powdered sugar for the PERFECT crinkle every time.
  3. If you can't find vegan peppermint candy, you can omit the peppermint candies and just use peppermint extract for this recipe.
  4. Vegan white chocolate chips make a great addition. You can buy them online here.
  5. Pull cookies out when they are slightly underdone. I found 12 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.

Nutrition

Calories: 123kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.7mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Old-Fashioned Homemade Vegan Peanut Brittle
35 Homemade Vegan Food Gifts »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Lilly says

    December 26, 2022 at 6:17 pm

    5 stars
    I made these for a vegan friend for the holiday season, but I had some excess so I included them in cookie exchanges for non vegan friends as well. They were a big hit. They are easy to make and they turn out looking exactly as expected.

    Reply
  2. Karyn says

    December 26, 2022 at 1:36 pm

    5 stars
    This is the second Winter I’ve made multiple batches of these cookies.

    I love these cookies! They are a crowd pleaser and super easy to bake. Not only are they delicious, but they do not sit heavy in your stomach. 5/5 for sure!

    Thank you for this great recipe. I’m excited to try some more.

    Reply
  3. Amy Okamoto says

    December 25, 2022 at 11:05 am

    5 stars
    Fabulous taste and texture. I did not refrigerate the dough and had no problem rolling into balls, as they were oily enough to prevent sticking to my fingers. 12 minutes to bake was perfect for texture.

    Reply
  4. Stacey says

    December 15, 2022 at 9:26 am

    5 stars
    These are incredible! The texture is amazing, and they are not super sweet. When I mixed the batter I didn't think that it was very minty. I had to leave the dough in the fridge for 2 days before I could roll it and bake. I didn't have candy so I added some white chocolate chips. They do have a nice hint of mint, and the white chips taste great with the deep cocoa flavor. They are so easy, pretty and perfect for serving at a holiday party. Thank you so much.

    Reply
  5. Michelle says

    December 15, 2022 at 8:27 am

    5 stars
    If i am freezing the cookie dough for later use, do I roll them in the powdered sugar before freezing or when I take them out?

    Reply
  6. Jennifer MacMillan says

    December 13, 2022 at 4:45 pm

    Hello! I am new to vegan baking, but I would like to bring these beautiful vegan cookies to my holiday gathering. Could you share any tips for the best cookie consistency? I tried this recipe for the first time today. I took the cookies out at 12 minutes, but unfortunately after cooling I realized that they needed more baking time in the oven. (They tasted delicious though!). The cookies had flattened a little too much too. Do you have any advice? I followed the recipe exactly.

    Reply
  7. Jennifer Walton says

    December 12, 2022 at 5:07 pm

    for freezing, do you bake from frozen? do you roll in sugar before freezing or once you've taken them out of the freezer?

    Reply
  8. Ali says

    December 04, 2022 at 3:33 pm

    5 stars
    I originally made these for a cookie exchange where a vegan friend was attending, now we just make them every year even though we aren’t vegan! Highly recommend.

    Reply
  9. Debbie says

    December 02, 2022 at 3:01 pm

    5 stars
    Delicious!! A favourite cookie and a bonus that is vegan.

    Reply
  10. Rachel says

    December 28, 2021 at 8:36 am

    5 stars
    Made the recipe exactly as written, and these are my favorite cookie I made this season! Love the simple recipe and the amazing taste and texture especially. It has everything I could want in a cookie. I already have a half batch of frozen dough in the freezer to cook off a couple as needed. Thank you so much for this one!

    Reply
  11. PH says

    December 24, 2021 at 12:21 pm

    5 stars
    This is so good and so pretty. My entire family love it. Thanks so much for the recipe!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • The BEST Vegan Blueberry Muffins
  • Best-Ever Vegan Zucchini Bread
  • Raw Carrot Cake Bites
  • Best-Ever Vegan Vanilla Cupcakes
  • Vegan Lemon Poppy Seed Muffins
  • Healthy Vegan Cookies - 4 Ingredients!

See more recipes →

Healthy Vegan Recipes

  • Thai Quinoa Salad with Sesame Peanut Sauce
  • Wild Rice Mason Jar Salad with Basil Pesto
  • 5-Minute Vegan Russian Dressing
  • Raw Pad Thai with Jalapeño Almond Sauce
  • 5-Minute Thai Peanut Sauce
  • Vegan Caesar Salad with Soy Curls

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 31 Vegan Easter Recipes
  • 12 Vegan Asparagus Recipes
  • 9 Amazing Vegan Taco Recipes
  • 9 Vegan Fish Replacements

View more recipe roundups →

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Gluten Free Vegan Breakfast Cookies
  • Vegan Pound Cake with Lemon Glaze
  • Vegan Chocolate Chip Muffins
  • Vegan Strawberry Muffins
  • Baked Vegan Apple Cider Donuts
  • Vegan Banana Bread (No Sugar Added!)

See more recipes →

Healthy Vegan Recipes

  • Mediterranean Orzo Salad
  • Vegan Tuna Salad Sandwich
  • ULTIMATE Detox Salad w/ Lemon Ginger Dressing
  • Vegan Quinoa Salad with Asparagus and Peas
  • Ultra Creamy Vegan Potato Salad
  • Vegan Egg Salad Sandwich

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 15 Classic Vegan Sandwich Recipes
  • 30 Vegan Valentine's Day Recipes
  • 11 Delicious Vegan Chinese Recipes
  • 40 Vegan Game Day Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Wanna learn how to bake like a pro? Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more!