With a fudgy, soft-baked centre just like a decadent brownie and infused with peppermint, nothing screams a festive Christmas dessert or snack more than these vegan chocolate peppermint crinkle cookies!
These thick and chewy chocolate cookies are even flourless, egg-free, high protein, grain free, paleo and gluten free to satisfy the sweet tooth of guests with many different dietary requirements!
You’re going to love these vegan chocolate peppermint crinkle cookies…
- chewy
- decadent
- fudgy
- peppermint-infused
- just like a brownie but in cookie form!
These easy vegan cookies would be delicious crumbled over Vegan Chocolate Mousse, or sandwiched together with this 2 Ingredient Ice-cream to create a chocolate brownie version of these ice-cream cookie sandwiches!
FAQ & Substitutions
The cracked exterior of crinkle cookies occurs because the top surface of the cookie dries out before the cookie has finished spreading, resulting in it hardening, cracking and pulling apart to produce the attractive crinkly pattern.
The dough should be quite sticky to result in a soft and chewy cookie and allow the crinkles to form properly. If you’re finding it too difficult to work with, refrigerate the mixture until you achieve a firmer dough that you can more easily roll into balls.
Peppermint oil (also known as peppermint essential oil) is more concentrated than extract as it just straight peppermint oil, whereas peppermint extract is made up of other ingredients, with just enough of the extracted oil added for flavour (making it a lot cheaper to produce.)
Peppermint essence is an imitation solution aiming to replicate the flavour of peppermint with other chemical based ingredients which therefore results in a more artificial taste. Whereas, peppermint extract is less processed containing actual oil extracted from peppermint leaves.
Almond meal can be replaced with another nut/seed meal (finely ground nuts) such as walnut or cashew meal. It can also be substituted with almond flour for an even smoother texture.
Desiccated coconut can be substituted for shredded coconut, you will just need to blend it for a little longer to achieve the fine powder consistency.
Traditional crinkle cookies are rolled in powdered sugar/confectioners sugar so you can also use that if desired.
Use ¼ teaspoon peppermint essential oil for every 1 teaspoon of an extract and adjust to taste.
How to Get Perfect Cracks on Your Chocolate Crinkles!
- Make sure you preheat your oven
You want your oven to reach the full temperature (180 degrees C fan-forced) before you place the cookies in to bake to ensure they rise fast and the outer surface cooks before the centre to achieve that cracking texture.
- Refrigerate the dough
Letting the dough set in the fridge for some time will make it easier to form into balls and fully coat in the powdered coconut.
- Bake cookies as soon as they are coated
Coat the cookie dough balls in the powdered coconut really well and then bake them as soon as possible to avoid the coconut from discolouring due to the moisture of the cookie mixture.
- Use fresh bicarb soda
Ensure that the bicarbonate of soda you use is still active and within it’s use-by date so that it effectively leavens the cookies for best results.
If you love this recipe then you’re going to love these easy vegan desserts!
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Vegan Chocolate Peppermint Crinkle Cookies (Gluten free)
INGREDIENTS
- 1 cup almond meal
- 1/4 cup cacao powder
- 1 tsp bicarb soda
- 1/2 tsp salt
- 6 tbsp maple syrup
- 3/4 tsp peppermint extract
- 1/4 cup desiccated coconut see substitutions
Instructions
- Preheat oven to 180 degrees C (fan-forced.)
- Mix almond meal, cacao powder, bicarb soda and salt in a bowl until no lumps remain. Add maple syrup and peppermint extract and stir to form a sticky dough. Set aside in the fridge.
- Blend coconut in a food processor or blender until super fine/powdery (don't blend too long/high or it will start turning into coconut butter)
- Scoop and roll mixture into balls (~1.5 tbsp of mixture per ball) with clean hands.
- Toss each ball in coconut and place on lined baking tray (at least 5cm apart)
- Bake for 8-10 minutes (before the coconut begins to turn golden). Allow to cool then eat!
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Bronwyn
what could i substitute the almond meal with to make it nut free? any type of “other” flour? (coconut, chickpea?)
Gee
Hi Bronwyn! You could try oat flour or a seed meal/flour like pumpkin or sunflower (a combination perhaps)? But the flavor/texture will most likely be different so adjust accordingly 🙂 (May need to add some applesauce or flax egg to help with moisture – especially if attempting them with coconut flour)
Let us know how they turn out with what you end up trying!
Karen | Online Blog & Business Help
Oh Yum! You’ve combined some of my favourite things! Mint, Chocolate, and crinkle cookies!
Cori
I love crinkle cookies or crackle cookies as some may say. I love that these are vegan! I am gluten-free and I love to try different cookies that are vegan.
Pastor Natalie (ExamineThisMoment)
Sounds so delicious. What can be substituted for coconut? These are fun for the holidays.
These vegan chocolate peppermint crinkle cookies are truly mouth watering indeed. The fact that it caters to guests with various dietary requirement makes it extra special.