Hannah Kaminsky
Vegan Chocolate Peppermint Crinkle Cookies
Peppermint and cocoa are perfectly balanced in this award-winning recipe.
December 15, 2024
Experience the invigorating combination of rich cocoa and cool peppermint in one pillowy treat, adorned with a snowy dusting of powdered sugar like an idyllic winter scene. Meet the Third Place winner of our VegNews Holiday Cookie Contest!
Hannah Kaminsky
What you need:
2 cups granulated sugar
½ cup vegetable oil
2 tablespoons ground flax seeds
1 cup vegan milk
1 teaspoon peppermint extract
4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoon baking powder
½ teaspoon salt
1 cup powdered sugar, for rolling
Hannah Kaminsky
What you do:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, add granulated sugar, oil, flax seed, milk, and peppermint extract, mixing well to combine.
- In a medium bowl, sift flour, cocoa powder, baking powder, and salt. Stir into wet ingredients to form a soft dough.
- In a bowl, place powdered sugar. Scoop out a heaping tablespoon of dough and shape into a ball and slightly flatten. Roll in powdered sugar. Place balls onto prepared baking sheets, about 2 inches apart.
- Bake 10 to 12 minutes. Cool on baking sheets 5 minutes, and then transfer to a wire rack to finish cooling.
For more award-winning vegan cookies, read:
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