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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!
4.87 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
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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. Terry E. says

    December 20, 2021 at 7:57 pm

    5 stars
    These cookies are ridiculously delicious!

    I’m so not a baker, but you’d never know that by looking at the results. The recipe was fairly easy to follow They came out exactly as pictured.

    I did end up unexpectedly chilling the dough overnight, and maybe that helped. I also used silicone pan liners, so no chance of them sticking. I skipped the crushed candy since I didn’t have any on hand, but it wasn’t missed at all. So delicious!

    These are my new favorite cookies!

    Reply
  2. Faun says

    December 18, 2021 at 8:40 am

    Wonderful recipe! However...the first time I made them they were FLAT! (Despite following the recipe to the T) Just made them again adding an additional 1/2 cup flour and they were perfect! Everyone agrees: these are addictive!

    Reply
  3. Krishan says

    December 11, 2021 at 10:04 pm

    Just made the dough, and want to freeze the balls, just wondering if I put the sugar coating on before freezing, or when I take them out to bake? If after, do I thaw them out first or bake frozen?
    Thanks!

    Reply
  4. Sharon says

    December 05, 2021 at 10:52 pm

    Just curious what temp to bake these at?

    Reply
    • Elizabeth says

      December 23, 2021 at 3:38 pm

      350. I’m not sure of slightly underbaked. Mine are very under at 13 minutes and I couldn’t take them off the pan in one piece to cool and firm up.

      Reply
  5. Eunie says

    December 04, 2021 at 1:14 pm

    5 stars
    Easy and delicious! Will make again and again!

    Reply
  6. Sydney says

    October 05, 2021 at 2:55 pm

    Hello! I have made these multiple times and are a family favorite!
    I was wondering if coconut sugar would work for the 2cups added to make the dough?
    (I will still roll in regular/powdered). Thank you! Love all of your recipes!!

    Reply
  7. Kelly says

    January 07, 2021 at 10:08 am

    5 stars
    Ridiculously good!! Incredible cookies! I made them last year and this at holiday time and they are beyond delicious! Tasty and soft. Total crowd pleaser! This year I made one batch with 1 to 1 Gluten Free flour and it didn’t change a thing on taste or texture.

    Reply
  8. Michelle says

    December 25, 2020 at 3:35 pm

    5 stars
    Have made this at least twice now and it is a hit everytime! Last time, I used my heart and stars cookie cutters and they held up well like regular sugar cookies! I was short 1/2 cup of apf so I subbed my homemade oat flour. I was nervous that they'd spread like crazy but they just got a little bloated-looking but held their shapes. I didn't dip them in sugar so not really the crinkle effect but cute as cut out cookies for sure! Thanks so much!

    Reply
  9. Vidya says

    December 24, 2020 at 3:01 pm

    I just made the dough, it looks a little runny, not super firm.Not sure if that's how it should be or I did something wrong. I put it in the refrigerator to chill. If it still looks runny even after chilling, should I add some more flour? I'm totally new to baking. Thanks!

    Reply
  10. Heather says

    December 24, 2020 at 2:10 am

    5 stars
    I love your recipes. I think of this as my ‘never fail’ recipe website. The Crinkles are no exception. My 14 year old and I made these yesterday and they were both easy and fantastic. They are his new favorite cookie. Anyone who has a preconceived notion on plant-based eating needs to come here. Great work!

    Reply
  11. Ruth-Ann says

    December 21, 2020 at 9:33 pm

    5 stars
    I made these last year for my staff and I liked it so much that I made another batch to give to friends! I froze the extra and just took them out this week!! Can't even tell it has been a year. They're back on my Christmas gift baking list. Easy, just need the time to allow dough to chill. Now that I saw the suggestion to another commenter that applesauce can be used instead of oil, I'll try that next time.
    For storing short-term - Would either a cookie tin or a plastic container work so that they retain their outer crisp and inner soft?
    Thanks for sharing this. Merry Christmas!

    Reply
  12. Brittany says

    December 21, 2020 at 6:01 pm

    I literally searched the internet for this exact recipe. Last year I took a screen shot of the ingredients and made a batch for my wife’s Christmas party (she owns a vegan restaurant) and they were a major hit. This year she asked if I’d make these for a catering event (100+). Now, I’m no vegan baker. I really don’t know the ins and outs of baking without eggs and butter, but son of a nutcracker these things are FOOL proof. First of all, my first batch last year and my test batch before the catering event were sort of gooey balls (even after chilling) but once rolled in the sugars, they came out perfect. Now my catering batch (multiplied the recipe by 6), I ran half a cup short of apple sauce, and completely forgot to add in baking powder and salt. The dough was dryer, but super super easier to roll, and the balls that were crumbly once rolled in the sugars turned out totally fine. They sort of stayed balls due to no baking powder so I just pressed on them lightly and POOF! Crinkles for daaaysss. AND they taste amazing!! Chewy and chocolatey and peppermint!! Seriously fool proof. Double roll peep, sugar and turn GENEROUS icing sugar roll. -True story from a regular kitchen mama busting her butt 4 days before Christmas.

    Reply
  13. Jody says

    December 20, 2020 at 11:24 pm

    Can they be frozen after baking ?

    Reply
    • Sarah McMinn says

      December 21, 2020 at 8:52 am

      For sure! Just store them in an airtight container for up to 3 months.

      Reply
  14. Melissa says

    December 20, 2020 at 7:24 pm

    5 stars
    These are the BEST cookies — I find that chilling the dough overnight and baking at 375 helped prevent them from flattening and spreading out so much. This time around I tripled the amount of crushed candy cane bits, they add such a wonderful crunchy chewy texture. Thank you for the brilliant recipe!

    Reply
  15. Jody says

    December 19, 2020 at 11:41 pm

    I plan on making these but since I'm not vegan and we eat eggs and I don't have applesauce, how many eggs would I use to replace the applesauce?

    Reply
    • Sarah McMinn says

      December 21, 2020 at 8:53 am

      3 eggs - when replacing eggs, each egg is roughly 1/4 of volume.

      Reply
      • Aashish says

        December 03, 2021 at 4:19 pm

        5 stars
        If I want to use vegan butter, how much should I use. I’m guessing 1 stick?

        Reply
  16. Genine says

    December 16, 2020 at 2:16 pm

    4 stars
    I made these cookies for a cookie exchange. My son has food allergies and I always like to make cookies that I food allergy friendly. I was worried because my dough was crumbly after chilling (I followed the recipe exactly) but I baked them. The cookie was delicious and not dry at all.

    Question, do I roll the cookies in sugars before freezing them?

    Reply
    • Stacie Vecchietti says

      December 18, 2020 at 10:14 am

      Thank you for mentioning the crumbly part. Mine are in the oven now and were so crumbly, I was worried. Glad to hear that all will be well. Happy holidays!

      Reply
  17. renee schultz says

    December 15, 2020 at 8:16 pm

    I am hoping to avoid bleached flower. Can we use any other flours - chickpea, teff, etc?! Thank you! Happy to have found your recpies!

    Reply
  18. Laura says

    December 14, 2020 at 11:22 am

    Can the beets be tasted in the final cake? There was a craze on for black bean brownies for a while, but my niece could taste beans, said so, then nobody would eat them.
    I wouldn’t breathe a word about the beets, but if you can taste em, they won’t eat the cake. Should I skip right to apple or pumpkin instead? That’s generally tolerated even if they know about it.

    Reply
  19. Jesse says

    December 13, 2020 at 11:15 pm

    What can I use to replace the oil?

    Reply
    • Sarah McMinn says

      December 14, 2020 at 8:39 am

      You could substitute applesauce for the oil.

      Reply
  20. Anne says

    December 12, 2020 at 12:59 pm

    5 stars
    Great recipe! We are not vegan, but my daughter has an egg allergy. These were so good and at 12 minutes had the perfect fudgy center. A wonderful (and easy!!) recipe for the holidays.

    Reply
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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.

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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 →

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