We are true believers that there is always room for dessert and want to share a sweet treat from local chef Indigo Matthewson. These crinkle cookies present the perfect pop of peppermints and are vegan friendly. Enjoy these at your next celebration, they’re sure to be a hit!
Vegan Chocolate Peppermint Crinkle Cookies
Yields 16 cookies
- ¾ cup unsweetened apple sauce
- ½ cup avocado oil
- 2 cups cane sugar + ½ cup
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 cups all purpose organic flour
- 1 cup cocoa powder
- 2 ½ tsp baking powder
- ½ tsp salt
- ¼ cup crushed candy canes
- ½ cup powdered sugar
Combine in a stand mixer, apple sauce, avocado oil, sugar, and the two extracts on medium speed and mix for at least 5 minutes to cream the sugar into the oil.
In a small bowl, combine ½ cup cane sugar and ½ cup powdered sugar, and set it aside covered or in the fridge. In a separate medium sized mixing bowl, combine the remaining dry ingredients including the candy canes. Add the contents of the medium mixing bowl with dry ingredients in it, to the stand mixer, and mix for an additional 1-2 minutes until fully combined.
Chill the cookie dough in the fridge for at least four hours or overnight.
When you’re ready to bake, preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Use a medium sized ice cream scoop, or a ¼ cup measuring cup to dive the dough into 16 pieces. Roll the pieces into a ball, and dip into the sugar and powdered sugar mixture, fully covering the piece of dough.
Place eight pieces on each baking sheet, separated to account for spreading while they bake. Bake for about 15 minutes or until fully cooked (depending on your oven). Remove from the baking sheets and cool on a cooling rack.