Dairy Free Chocolate and Peppermint Crinkle Cookies

RachelBakesatHome
by RachelBakesatHome
16 cookies
20 min

· Print Recipe

The holiday season is upon us, and that means family gatherings, work parties, and time with friends. If you’re looking for something sweet to bring, I’ve got you covered with these vegan chocolate and peppermint crinkle cookies. The cookies have the perfect, soft texture with the richness of black cocoa and subtle hints of peppermint. Sure to be a crowd pleaser!

Crinkle Cookies

What makes the cookie crinkle? Well, it’s science! Most cookies have a top crust that remains soft and smooth after baking. However, if the crust dries during the time in the oven, it will begin to crack and pull apart – producing the beautiful crinkle you know and love. The added sugar the cookie dough is rolled in help lead to the cracking and crinkling. The sugar draws out any moisture.

My favorite crinkle cookies are chocolate with the powdered sugar, but you can make crinkles with any flavors. For example, lemon crinkles are absolutely delicious.


Wait – You’re Not Vegan

Totally will admit that I’m not vegan. However, several of my family members have food allergies, such as eggs and dairy. It is often easier to go vegan or plant based with recipes to avoid those allergens entirely. Vegan does not mean fat free or that the cookies are devoid of flavor. Don’t make that assumption! These cookies are still very decadent and rich.


Crinkle Cookies – Let’s Get Baking!

Materials Needed:

  • Stand mixer with paddle attachment
  • Small mixing bowl
  • Rubber spatula
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Plastic wrap
  • Small bowl
  • Baking sheets lined with parchment paper
  • Small, rounded cookie dough scoop
  • Wire cooling rack

Ingredients:

  1. Black Cocoa Powder – 1/4 cup
  2. Unsweetened Cocoa Powder – 1/4 cup
  3. Superfine Granulated Sugar – 2/3 cup
  4. Vegetable Oil – 1/4 cup
  5. Unsweetened Applesauce – 1/2 cup
  6. Peppermint Extract – 1/4 teaspoon
  7. Pure Vanilla Extract – 1/2 teaspoon
  8. All-Purpose Flour – 1 cup
  9. Baking Powder – 3/4 teaspoon
  10. Fine Sea Salt – 1/2 teaspoon
  11. Powdered Sugar – 1/2 cup

Process:

Measure out the black cocoa and unsweetened cocoa powder into the bowl of a stand mixer fitted with paddle attachment. Add in the superfine sugar. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Scoop the powdered sugar into a small bowl and set aside for later.

Add the vegetable oil to the cocoa mixture and turn the stand mixer to medium low and beat together for about 1 minute. While still on medium low, add the applesauce to the mix along with the vanilla and peppermint extracts and beat for another 1-2 minutes. Scraping down the bowl as needed. Reduce speed to low and slowly add in the dry ingredients. Beat until just combined. Place plastic wrap over the dough – pressing it against the surface of the dough to prevent a skin from forming. Refrigerate for at least 3 hours/12 hours at most.

At the end of the chilling time, preheat the oven to 350F. Line two cookie sheets with parchment paper. Using a small rounded cookie scoop, portion the dough and roll into balls. The dough will be soft and sticky (and messy) so drop each ball immediately into powdered sugar to coat generously. Place coated dough balls on cookie sheet about 1.5 inches apart. Place the cookie sheets in the refrigerator to remain chilled until the oven is preheated. It is best to bake the cookies while the dough is chilled to reduce spreading.

Bake for 10-12 minutes, or until the edges are slightly firm but the centers are still soft. All to cool for 5-10 minutes before transferring to wire cooling rack. Store in airtight container at room temperature for 3-4 days.

Dairy Free Chocolate and Peppermint Crinkle Cookies
Recipe details
  • 16  cookies
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients

  • Black Cocoa Powder – 1/4 cup
  • Unsweetened Cocoa Powder – 1/4 cup
  • Superfine Granulated Sugar – 2/3 cup
  • Vegetable Oil – 1/4 cup
  • Unsweetened Applesauce – 1/2 cup
  • Peppermint Extract – 1/4 teaspoon
  • Pure Vanilla Extract – 1/2 teaspoon
  • All-Purpose Flour – 1 cup
  • Baking Powder – 3/4 teaspoon
  • Fine Sea Salt – 1/2 teaspoon
  • Powdered Sugar – 1/2 cup
Instructions

Measure out the black cocoa and unsweetened cocoa powder into the bowl of a stand mixer fitted with paddle attachment. Add in the superfine sugar. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Scoop the powdered sugar into a small bowl and set aside for later.
Add the vegetable oil to the cocoa mixture and turn the stand mixer to medium low and beat together for about 1 minute. While still on medium low, add the applesauce to the mix along with the vanilla and peppermint extracts and beat for another 1-2 minutes. Scraping down the bowl as needed. Reduce speed to low and slowly add in the dry ingredients. Beat until just combined. Place plastic wrap over the dough – pressing it against the surface of the dough to prevent a skin from forming. Refrigerate for at least 3 hours/12 hours at most.
At the end of the chilling time, preheat the oven to 350F. Line two cookie sheets with parchment paper. Using a small rounded cookie scoop, portion the dough and roll into balls. The dough will be soft and sticky (and messy) so drop each ball immediately into powdered sugar to coat generously. Place coated dough balls on cookie sheet about 1.5 inches apart. Place the cookie sheets in the refrigerator to remain chilled until the oven is preheated.
Bake for 10-12 minutes, or until the edges are slightly firm but the centers are still soft. All to cool for 5-10 minutes before transferring to wire cooling rack.
Tips
  • It is best to bake the cookies while the dough is chilled to reduce spreading.
  • Store in airtight container at room temperature for 3-4 days.
RachelBakesatHome
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