Vegan Chocolate Peppermint Crinkle Cookies

🧂 Ingredients

• 1 cup granulated sugar
• 1/3 cup canola oil OR melted coconut oil
• 1 tablespoon ground flax seeds
• 1/3 cup non-dairy milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar

  for rolling

Instructions

• 1 Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• 2 In a large bowl, add the sugar and canola oil. Mix with a spoon until well
  combined and smooth. Add the ground flax seeds, non-dairy milk and vanilla,
  peppermint, and mix well to combine.
• 3 Sift in the flour, cocoa powder, baking powder, and salt using either a sifter
  or fine mesh strainer. Stir until combined with the wet ingredients and a soft
  dough has formed. 
• 4 Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon
  of dough at a tim, and shape into a ball. Roll the ball in the powdered sugar
  very generously, making sure to cover all sides. The more powdered sugar, the
  prettier the cookies will be.
• 5 Place the balls onto the prepared baking sheet, about 2 inches apart so they
  have room to spread. Gently press the balls flat.  You don’t want to press them
  too flat though.
• 6 Bake for 10-12 minutes until set. They will appear slightly undercooked and soft
  but will firm up as they cool.
• 7 Cool on the baking sheet for at least 10 minutes.  Sprinkle with additional
  powdered sugar before serving.

Nutrition Info