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Rich and fudgy vegan dark chocolate peppermint crinkle cookies covered in powdered coconut and decorated with fresh mint leaves
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5 from 2 votes

Vegan Chocolate Peppermint Crinkle Cookies (Gluten free)

Decadent and chewy, peppermint-infused fudgy chocolate cookies; crispy on the outside with a soft-baked brownie centre!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: American, International
Keyword: biscuits, chocolate, cookies, dairy free, egg free, flourless, gluten free, healthy dessert, oil free, paleo, plantbased, refined sugar free, soy free, sugar free, vegan
Servings: 9
Author: Gee

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!