Happy December!
November was my month of healthy eating. 30 days of gluten free and sugar free cooking and baking was a great way to force creativity and hit reset on some bad eating habits. I ate my first gluten-free Thanksgiving dinner and enjoyed some nice attention in the blogosphere for a few of my raw desserts, specifically my Carrot Cake Bites and Pecan Pie Tartlets. Only recently have I begun to explore healthy baking and I am amazed at all to be discovered.
But I still believe in indulgence and for that December the perfect month. Get ready for some rich, decadent, ican’tbelieveit’svegan desserts. Gear up that sweet tooth because this month it’s getting real.
First up: Chocolate Peppermint Crinkle Cookies. The classic, fudgy, chocolate brownie cookie just got a little bit better with some added seasonal flair.
Chocolate Peppermint Crinkle Cookies
makes 3 dozen
1 cup dutch-process cocoa powder
2 cups sugar
1/2 cup vegetable oil
3/4 cup apple sauce
1 tsp vanilla extract
1 tsp peppermint extract
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2 tbsp peppermint candies, crushed (I used about 8 mini candy canes)
1 cup powdered sugar for coating (there will be extra)
In a medium bowl or stand up mixer stir together cocoa powder, sugar, apple sauce, oil, and extracts until well blended. Fold in crushed peppermints. Add flour mixture and mix until just combined.
Wrap dough in plastic wrap and chill for 4 hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place the powdered sugar in a small bowl.
Remove chilled dough. It will be stiff but still sticky. Roll cookie dough into balls 1 tbsp in size and toss in powdered sugar to coat. Bake for 12-15 minutes (cookies should still be soft on the inside). Remove from oven and allow to cool for 2-3 minutes before transferring onto a wire rack. Allow to cool completely.
Store in an airtight container at room temperature.
Chocolate Truffles (Orange, Turkish Coffee, and Peppermint)
Sandies (aka Mexican Wedding Cookies)
Chocolate Peanut Butter Fudge
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life
These cookies look amazing. I would love for you to come and share your gorgeous pictures with us at foodepix.com.
I will check it out!
I am making these at this moment!
Chocolate crinkle cookies are the best! I love your addition of peppermint – because really, who doesn’t like chocolate and peppermint together. It’s a close second to chocolate and peanut butter. I’ve always loved peppermint bark on Xmas, and I’ve started making my own with homemade vegan white chocolate! I’m also a sucker for gingerbread, so that always makes an appearance on my table in one way or another.
Oh my. These are perfect. I was really craving a mint chocolate dessert and these really hit the spot. Some dark chocolate chips ‘accidentally’ fell into the batter and were a great addition!
Love this! What a great recipe…thanks for sharing!!!
Your photography is so great! I love the touch of the red fabric under your cooling racks in the first picture. Mark got inspired, and is making chocolate crinkle cookies for his students…
I hope they love them as much as I do!
Good Instructions! Turned out good except for my taste the peppermint extract was too strong. I would have halved it if I had known. Hopefully the people I’m giving these to enjoy them!
I’m sorry you felt they were too pepperminty! Are you sure you were using peppermint extract and not peppermint oil? I just have to ask because I nor my taste testers have experienced the cookies overwhelming in the peppermint. But everyone does have there different tastes
Can the dough sit longer then four hours? Like maybe overnight?
Sure, that would be just fine.