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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

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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!
4.89 from 68 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 12 minutes minutes
Chill Time: 2 hours hours
Total Time: 2 hours hours 32 minutes 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
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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!
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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. Shawna says

    December 16, 2019 at 11:11 am

    5 stars
    These were fantastic and were gone in no time lol

    Reply
  2. Lilly Orta says

    December 15, 2019 at 9:43 am

    Hi,
    Is there a way to make these cookies gluten-free???

    Reply
    • Sarah says

      December 15, 2019 at 8:46 pm

      I would recommend using a 1:1 gf flour blend for these cookies.

      Reply
  3. Tiffany says

    December 14, 2019 at 5:20 am

    Could we omit the peppermint altogether? If so, double the vanilla or amount leave as-is?

    Reply
    • Sarah says

      December 15, 2019 at 8:47 pm

      Yes, no need to double the vanilla.

      Reply
  4. Willow says

    December 13, 2019 at 8:43 pm

    Hi Sarah,

    Do I need to flatten these when placed on the baking sheet? Or will they do their thing without any help?

    Can't wait to make these!

    Reply
  5. Katrina says

    December 13, 2019 at 2:20 pm

    5 stars
    I’ve made these a few times and they are so
    Amazing! Hoping someone may have a tip on converting these to gluten free? Can I just swap out all purpose flour for gluten free flour without the taste being altered? Would appreciate any tips that can be provided

    Reply
  6. Sydney says

    December 12, 2019 at 8:07 pm

    How many flax eggs would you use instead of applesauce? Can’t wait to make these!

    Reply
    • Sarah says

      December 13, 2019 at 10:01 am

      3 flax eggs should be perfect

      Reply
  7. Anna says

    December 10, 2019 at 7:40 pm

    5 stars
    They're really really good, I'm going to bring them to my in-laws at Christmas!!

    High altitude baker, no adjustments needed, except maybe to bake longer. I'm at 5500' about, and I added a few minutes. They're still yummy and fudgy inside!

    Reply
    • Renee Thompson says

      December 12, 2019 at 12:37 pm

      Thank you! I'm above 8,000 and need to learn to bake successfully up here. Your input is very helpful!

      Reply
      • Anna says

        December 18, 2019 at 12:33 pm

        I'm glad!! I grew up at 8500', I know how tricky it is! Above 8000' I would also bump up the oven temp about 10-15 degrees. Happy baking!

    • Brika says

      December 14, 2019 at 2:15 pm

      Agree they may need a minute or two more. First dozen were pretty gooey!

      Reply
  8. Sherry says

    December 07, 2019 at 3:15 pm

    This is a perfect recipe. Wouldn't change a thing. Thank you for sharing!

    Reply
  9. br says

    December 06, 2019 at 9:50 am

    Hey Sarah,
    I am interested in this recipe but in the instructions it says chill for 2 hours and in the header it says a 4 hour chill time. Which is correct, or did i miss another two hours chilling somehwere?

    Reply
    • Sarah says

      December 06, 2019 at 10:20 am

      Sorry. I adjusted the chill time to 2 hours and forgot to update that heading. Fixed now!

      Reply
  10. Layla says

    November 08, 2019 at 1:26 pm

    My nephew is allergic to egg, dairy, and peanuts. So glad to have found this recipe and website so I can share some holiday baking with him 🙂

    Looking forward to making a batch of these soon.

    Reply
    • Caitlin says

      December 06, 2019 at 5:58 am

      How long do these cookies last in an airtight container in the fridge?

      Reply
      • Sarah says

        December 06, 2019 at 10:19 am

        About 5 days. However, you can keep them in the freezer for up to 2 months. Just pull them out about an hour before serving to thaw.

  11. Sara says

    June 25, 2019 at 3:18 pm

    I'm wondering if the peppermint extract and peppermint candies are fully vegan? I've read some reports online of peppermint candies being manufactured using bone char and that some of them even contain gelatin. ?

    Reply
    • Sarah says

      July 05, 2019 at 10:29 am

      You can find vegan peppermint extract and candies. I get mine on Amazon.

      Reply
  12. Kristine Northup says

    April 18, 2019 at 10:35 am

    My cookies also turned out flat. I did not put the mint candy in them, maybe this is why?

    Reply
  13. Chirs Hugues says

    February 24, 2019 at 1:56 pm

    These were a hit at my potluck! Next time I think I would cut back on the sugar a bit, and use a different fat ... I used Grapeseed Oil. I was also thinking of adding some chocolate chips!

    Reply
  14. Katie says

    February 19, 2019 at 5:42 pm

    5 stars
    Just made these for snowshoeing tonight and they turned out perfect! I halfed the recipe, and used 1/2c of Brown Sugar to replace 1/2C of the white. Also only put these in the fridge for 1.5 hrs and only rolled them in powdered sugar, yet they still turned out great. I'm sure they will be a hit tonight!

    Reply
  15. Yoojin says

    January 19, 2019 at 5:03 pm

    5 stars
    This is the best vegan cookie recipe I’ve ever followed! It was super easy and the cookies turned out exactly the same way as the photos. Thank you so much for sharing this with us!

    Reply
  16. Elisha says

    December 28, 2018 at 1:48 pm

    5 stars
    Five stars!
    Fudgy inside and a light crisp outside. These were simple, not too sweet, and just the right amount of peppermint. It's so easy for me to eat one after another. I brought some to a friend's house for Christmas and they were gobbled right up. Thanks for the recipe. I'll definitely make them again.

    Reply
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