Chocolate Mint Crinkle Cookies
It’s beginning to smell a lot like Christmas…….in my home that is.
The scent of cocoa, chocolate & mint are swirling in the air and making me really hungry!
It IS my fault since I’m the one baking these sweet delights, but I absolutely LOVE the smell of fresh-baked cookies, don’t you?
I also absolutely LOVE eating fresh-baked cookies, especially chocolate minty ones, like these Chocolate Crinkle Cookies.
What makes them extra special, is the minty flavor, which I think makes them even more Holiday-ish (I know that’s not officially a word, but it works, right?).
These are good on their own, but when you add a hint of mint to it, oh my goodness!!!!!
So good in fact, that I had a different recipe I was going to write about, but after everyone RAVED about these little gems, I figured I had to share these first because you are really going to want to make these for your next Christmas or Holiday get-together (or maybe you just want to make them for yourself, and that’s ok too).
Like all of my recipes, these are Vegan & free of Dairy, Eggs & Nuts. They are also easy to make, taste delicious and I’m including a Gluten-free option in the recipe section.
The first thing you’ll want to do when making these cookies, is set aside the ingredients that you will be rolling these cookies in; sifted powdered sugar & fine cane sugar. You’ll want to do this first, because you’ll be using the sifter again (for the dry ingredients) and this will keep the powdered sugar part nice and white.
Once the sugars are set aside, add your dry ingredients to a large, separate bowl using the sifter. This will help keep these cookies were light and fluffy. Keep in mind, if you don’t have a sifter, a fine mesh strainer will work just as well.
As for the liquids, this is where I used the Chocolate Mint Coconut Milk in place of my original coconut milk. It just added that extra bit of Holiday flare.
I also used brown rice syrup instead of the usual corn syrup and melted coconut oil in place of canola oil (because there really isn’t such a thing as a Canola plant). I just wanted to make sure these were a little healthier, especially knowing you WILL eat more than just 1.
Once these liquids are added into your dry ingredients and mixed together, this amazingly sweet and sticky dough is formed.
This fudgy dough is just so good, you could eat it up just like this….. another benefit of baking without dairy or eggs!
After you’ve refrigerated your dough for 15 minutes (just to handle it better), and cleaned your counter a little, it’s time to assemble.
- Scoop out large tablespoon sizes of dough.
- Roll into a ball.
- Roll into the fine sugar.
- Roll in the powdered sugar. Don’t be stingy with the power part. The more covered it is, the prettier the crinkly tops will be.
Chocolaty, fudgy centers, topped with a dramatic snowy, sweet powder make for the perfect holiday cookie
- For Rolling Cookies:
- 1 C. sifted powered cane sugar
- ⅓ C. organic, fine cane sugar
- For the Dough:
- ½ C. organic, cane sugar
- ⅓ C. melted coconut oil
- 2 TB. brown rice syrup
- 1 tsp. pure vanilla extract
- ⅓ C. Chocolate Mint Coconut Milk (So Delicious)
- 1 Tb. ground flax seeds (flax meal)
- ½ C. dairy free chocolate chips (Enjoy Life Chocolate Chips), melted
- 1¼ C. plus 2 TB. All-purpose flour
- 2 TB. cacao powder
- ¾ tsp. baking powder
- ¼ tsp. salt
- Preheat oven to 325°. Line two baking sheets with parchment paper.
- Sift the powdered sugar for rolling the cookies and set aside. Pour sugar for rolling in a small bowl and set aside.
- In a large bowl, mix together sugar, coconut oil, brown rice syrup, vanilla extract, coconut milk, flax meal and melted chocolate chips until smooth.
- Sift in flour, cacao powder, baking powder & salt until a thick dough forms.
- For easier handling, dough works best when refrigerated at least 15 minutes.
- Scoop a generous tablespoon of dough out and roll into a ball.
- Roll ball into sugar.
- Roll ball into powdered sugar, coating very well! The more powdered sugar on top, the prettier the "crackle".
- Arrange cookies on parchment lined pans, at least 2" apart.
- Bake 12-14 minutes, when cookies when puffed up and crackle effect is seen.
- Allow to cool on baking sheet at least 5 minutes before storing.
Gluten-free option: Use Bob's Red Mill 1-to-1 Gluten Free Flour for easiest substitution or use GF Flour of choice but add in ½ tsp. Xanthan Gum.