Vegan Chocolate Peppermint Crinkle Cookies!!!!!!!

HAPPY SOLSTICE!! The time has come for my first ever winter recipe!!! I have NO idea how this year has possibly passed by so fast, but somehow it’s been a year since I started my blog, and the extremely busy month that is December is passing by.

I started baking during 2020, and soon realized it was something I really loved to do. I loved the feeling of making something that makes someone smile, and just the relaxation of spending time with myself. When I started this blog, I would have been very surprised to learn how far I’ve come this year. I can’t wait to keep this up and see what happens to YVB in 2022!

SOOO! These cookies!! I’ve been planning this as my winter recipe since probably spring, but still had to finish all the recipe developing and photography the day before solstice… BUT, chocolate and mint together in my opinion is the best flavor EVER, soo winter-y and Christmasy. Also, it is definitely cookie season right now, and the little crinkles look like snow… these are perfect. Let me know how it goes if you make them, and enjoy this recipe!!

Vegan Peppermint Chocolate Crinkle Cookies!

Beatiful and delicious, these chocolate cookies are perfect holiday gifts. They are completely vegan and easy to make, and have an incredible mint/chocolate flavor!!
Prep Time25 minutes
Cook Time17 minutes
chilling time30 minutes
Total Time1 hour 12 minutes
Servings: 15 cookies


  • cup vegetable oil
  • ½ cup sugar
  • 1 tbsp ground flax seed
  • 2 tbsp maple syrup
  • cup non-dairy milk
  • ¼ tsp peppermint (or just mint) extract
  • 4 oz melted chocolate or about ¾ cup (before melting)
  • ¼ cup cocoa powder
  • cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

For rolling

  • 3/4 cup powdered sugar


  • In a medium bowl, whisk together oil, sugar, mint extract, maple syrup, flax, and milk. Stir in melted chocolate right after melting, because if it's too cold it won't mix in.
  • Use a spatula to fold in cocoa powder, flour, baking powder, and salt. Mix together to form a pretty wet (almost) dough.
  • Chill the dough in the freezer for at least 30 minutes or the fridge for a few hours until completly cold and hard.
  • While the dough is chilling, measure out powdered sugar in a plate with a rim or a bowl. Preheat your oven to 325°F, and line a large baking sheet with parchment paper.
  • Take out cookies and use a cookie scoop or tablespoon to evenly measure. Roll into a ball in your hands, then in powdered sugar. Set on baking sheet a few inches apart. Once you roll all of them, go through and roll them again, to get them EXTRA coated.
  • Use the bottom of a cup to smush down the circles! The cup should be bigger than the cookies flattened. Turn it in circles slightly while pushing them.
  • Bake for 17 minutes and ENJOY!!!

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