These Chocolate Mint Crinkle Cookies are irresistible & one of our Holiday baking favs. Vegan & Gluten-free
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 Mint Crinkle Cookies.
What makes them extra special, is the minty flavor, which comes from using So Delicious Chocolate Mint Coconut Milk . I think this creamy, minty coconut milk makes them even more Holiday-ish (I know that’s not officially a word, but it works, right?).
Are you getting excited about these Chocolate Mint Crinkle cookies yet?
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 remake with some new photos & share these first because you are really going to want to make these for your next Christmas or Holiday get-together (feel free to make anytime, that’s ok too).
Like all of my recipes, these Chocolate Mint Crinkle Cookies are Vegan & free of Dairy, Eggs & Nuts. They are also easy to make, taste delicious and I’m including the Gluten-free version I used, just this week! Want even more GF cookies? Check out these Vegan Sugar Cookies then check out this incredible collection of Gluten Free Christmas Cookies from What the Fork.
Sifting is key for light & fluffy cookies
You’ll be sifting twice when making these cookies, so my tip is to sift the confectioners sugar first to keep your topping nice and white then sift your dry ingredients in a separate bowl. This step will help keep these cookies light and fluffy, which you’ll appreciate later. Keep in mind, if you don’t have a sifter, a fine mesh strainer will work just as well.
Instead of regular milk, Chocolate Mint Coconut Milk was used for that extra bit of Holiday flare. In case you can’t find their Chocolate Mint, another option is to use So Delicious Holiday Nog. I’m all about the “nog” during holidays so this option is a delicious substitution.
And since these chocolate mint crinkle cookies will be hard to resist (my kids and their friends ate them all in a day), I wanted to make them just a little healthier because I know you won’t be able to just eat 1. This is simply done by using brown rice syrup in place of corn syrup & then melted coconut oil is used instead of canola oil. YAY!!!
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, the more covered it is, the prettier the crinkly tops will be.
Chocolatey, fudgy centers, topped with a dramatic snowy, sweet powder make for the perfect holiday cookie.
For Rolling Cookies:
- 1 C. sifted powered cane sugar
- 1/3 C. organic, fine cane sugar
For the Dough:
- 1/2 C. organic, cane sugar
- 1/3 C. melted coconut oil
- 2 TB. brown rice syrup
- 1 tsp. pure vanilla extract
- 1/3 C. Chocolate Mint Coconut Milk (So Delicious)
- 1 Egg replacer (1 TB ground flax meal + 2 TB water)
- 1/2 C. dairy free chocolate chips (Enjoy Life Chocolate Chips), melted
- 1 1/4 C. plus 2 TB. Bob's 1-to-1 Gluten-free Flour
- 2 TB. cacao powder
- 3/4 tsp. baking powder
- 1/4 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.
If you like your cookies softer, bake for 12 minutes. At 14 minutes, they are crunchier in texture. However, once they sit in a sealed tupperware container, they will soften slightly.
Gluten-free option: I use Bob's Red Mill 1-to-1 Gluten Free Flour for easiest substitution but feel free to use GF Flour of choice but add in 1/2 tsp. Xanthan Gum if needed.
Use regular, Unbleached All-purpose flour if gluten isn't an issue.